Ingredients
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2 lbs round steaks, 1/2 inch pieces
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1 tablespoon canola oil
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2 1/2 cups carrots, chopped
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5 garlic cloves, minced
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5 1/2 cups water
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1 1/2 teaspoons salt
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1 teaspoon dried thyme
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1/2 teaspoon black pepper
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5 bay leaves
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32 ounces beef stock
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1 1/4 cups pearl barley
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salt, to taste
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pepper, to taste
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parsley, chopped
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2 cups onions, chopped
Instructions
- Heat large soup pot coated with cooking spray over medium high heat.
- Add half of beef, browning on all sides, remove, repeat with remaining beef, remove.
- Add oil to pan, heat over medium high, add onion, sauté until lightly browned.
- Return beef to pot.
- Add carrots, garlic, water, salt, thyme, black pepper, bay leaves, and beef stock.
- Bring to boil, reduce heat, cover, and simmer 1 hour.
- Add barley; cook 30 minutes, or until barley is tender.
- Discard bay leaves.
- Check for additional salt and pepper.
- Garnish with parsley and serve.