Name: Beef and Barley Vegetable Soup
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Cuisine: American
Ingredients: ¼ cup olive oil; 2.00 cloves garlic; 1.00 lb beef chuck; ¼ tsp black pepper; 2 qt beef stock; ⅔ cup barley; 1.00 yellow onion; 1.00 stalk celery; 2.00 carrots; 2.00 potatoes; ¼ tsp dried oregano; ½ tsp dried thyme; 3 cups canned plum tomatoes

Prep the Garlic and Beef

Step 1

Peel 2 cloves of garlic and halve them lengthwise.

Step 2

Cut 1 pound of beef chuck or stew meat into 1-inch chunks. If you're using stew meat, trim off any large pieces of fat or gristle.

Step 3

Measure out a quarter of a teaspoon of black pepper.

Prep the Barley and Stock

Step 4

Rince two thirds of a cup of barley in a strainer under cool water, then let it drain. Rinsing washes off loose starch so the soup doesn't turn gummy.

Step 5

Measure out 2 quarts of beef stock.

Prep the Vegetables

Step 6

Peel and chop 1 of yellow onion.

Step 7

Trim 1 stalk of celery and cut into half-inch slices.

Step 8

Peel 2 of carrots and cut them into half-inch slices.

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Step 9

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Toast the Garlic

Step 12

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Sear the Beef

Step 14

Step 15

Simmer the Beef and Barley

Step 16

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Step 18

Cook the Vegetables

Step 19

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Finish the Soup

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Beef and Barley Vegetable Soup

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