Beef and Barley Soup
Pearled barley is barley that’s had its outer hull removed for faster cooking. Because of this, it’s not technically a whole grain, but it’s still loaded with a good-for-you soluble fiber called beta-glucan.
- 1 tbsp Pure Canola Oil
- 1.5 lbs beef chuck roast or stew meat cut into ½” pieces
- 2 tsp salt divided
- 1 tsp ground black pepper
- 1 yellow onion chopped
- 2 large carrots peeled and chopped
- 3 ribs celery chopped
- 2 tsp minced garlic
- 8 cups beef or chicken stock
- 2 sprigs thyme
- 2 bay leaves
- 3/4 cup pearled barley
- Heat onion in a large pot or Dutch oven over medium-high heat. Season beef pieces with 1 teaspoon salt and pepper.
- Brown the exterior of the beef pieces, working in batches as needed. Transfer meat to a plate; set aside.
- Add onion, carrot, celery, garlic and remaining 1 teaspoon salt to the pot. Cook 4-6 minutes until softened. Add broth, working up any browned bits from the bottom of the pan.
- Return beef to the pot along with thyme and bay leaves. Bring to a low boil and reduce heat to low to simmer. Cook for about 60 minutes or until beef is just tender.
- Stir in barley. Cook about 30 minutes or until barley is tender. Adjust seasoning to taste.
- Refrigerate leftovers.
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