• 1 tablespoon oil
• 1 lb beef cut into cubes
• 1 small onion finely diced
• 3-4 large carrots peeled and diced
• 2 ribs celery chopped
• 2 teaspoons minced garlic
• 1 1/2 teaspoons salt
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 5 cups low sodium beef broth
• 3/4 cup pearl or pot barley rinsed
• 3 tablespoons tomato paste
• 2 bay leaves
• fresh parsley

​
Instructions

1. In a large dutch oven or soup pot, brown meat in oil over medium-high heat, just until browned on each side, about 2 minutes per side. Remove from the pot and set aside.
2. Add onion, carrots, and celery and cook and stir 3-4 minutes, just until onion is translucent.
3. Add garlic, salt, thyme and pepper and cook and stir 1 minute.
4. Stir in broth, barley, tomato paste and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, add in meat, cover and simmer for 35-45 minutes, stirring occasionally, until barley and carrots are tender.
5. Serve with a sprinkle of fresh parsley if desired.

---