Beef Barley Soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Seasoning the stew meat generously with salt and pepper, the dredge in flour.

Step 2

Heat the oil in a Dutch oven over medium high heat. Add the beef to the pot on two batches and cook just until the meat starts to brown. Remove from the pot and set aside.

Step 3

Add the onion, carrot, and celery, stirring to bring up the brown bits from the bottom. Cook until soft, stirring occasionally.

Step 4

Add the garlic, oregano, and tomato paste and stir.

Step 5

Put the meat back in, then add the broth and water. Seasoning with salt and pepper if needed. Bring to a boil then reduce heat to medium, cooking for about 45 minutes, stirring occasionally.

Step 6

Add the barley to the pot, and cook for another 30 minutes, or until the barley is cooked through, stirring occasionally. Add more water if necessary for consistency. Remove from the heat and garnish with fresh parsley.