A tasty way to warm up on the chilly nights to come! And did you know? Barley is a whole grain, rich in fiber!
2 tsp. olive oil
1 1/2 lbs. chuck steak, trimmed of visible fat and cut into 1/4″ cubes
1 large yellow onion, diced
2 stalks celery, chopped
4-5 large carrots, peeled and sliced into coins
3 cloves garlic, minced
32 oz. low sodium beef broth
32 oz. water
8 oz. can no salt added tomato sauce
1 cup pearled barley
2 bay leaves
salt and fresh cracked black pepper to taste
Heat oil in a stock pot over medium-high heat. Add cubed meat and onions, salt and pepper, and cook until browned, stirring frequently.
Add celery and carrots, sauteeing 3-4 minutes. Add minced garlic and cook about 30 seconds more, until garlic is fragrant.
Add broth, water, and tomato sauce to the pot. Stir and raise heat to high to bring to a boil.
Add the barley and the bay leaves, along with additional salt and pepper if desired.
Reduce heat and cover the pot to simmer for 1 hour or until barley is tender. If soup is too thick, add more water and simmer a few minutes longer, adjusting seasoning as needed. Discard bay leaves before serving.