Beef & Barley Soup

• 1.5 lbs of chuck beef stew meat or chuck steak, cut into small bite sized pieces
• 4 tbsp olive oil
• 1 medium onion chopped
• 3 cloves garlic, chopped or pressed
• 2 celery stalks, sliced
• leafy tops from the celery, chopped
• 1/3 cup pearl barley
• 4 cups beef broth
• 2 cups water
• 1 14oz can of diced tomatoes in juice
• 1 10oz bag of frozen mixed vegetables (carrots, peas, beans, corn)
• 3 bay leaves
• 1/2 tsp dried thyme
• 1/2 tsp dried marjoram
• freshly ground black pepper to taste
• salt to taste

1. 1. In a large pot, heat 2 tsbp olive oil and brown the meat in it. Set the meat plus any juices aside in a separate bowl.
2. 2. Heat remaining olive oil in the same pot. Fry the onion and garlic until they just start turning golden.
3. 3. Add the celery and celery tops to the pot and stir to coat with the oil. Cook for two minutes.
4. 4. Add the remaining ingredients plus the meat and juices.
5. 5. Simmer for 1 hour until the meat is tender.

chuck steak, olive oil, onion, garlic, celery stalks, celery, pearl barley, beef broth, water, tomatoes, mixed vegetables, bay leaves, thyme, marjoram, freshly ground black pepper, salt

Taken from www.epicurious.com/recipes/member/views/beef-barley-soup-50133501 (may not work)