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Categories:
canola oil onions carrots garlic water salt thyme black pepper bay leaves beef stock pearl barley salt pepper parsley
Viewed: 26 - Published at: 5 years agoIngredients
- 2 lbs round steaks, 1/2 inch pieces
- 1 tablespoon canola oil
- 2 cups onions, chopped
- 2 1/2 cups carrots, chopped
- 5 garlic cloves, minced
- 5 1/2 cups water
- 1 1/2 teaspoons salt
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 5 bay leaves
- 32 ounces beef stock
- 1 1/4 cups pearl barley
- salt, to taste
- pepper, to taste
- parsley, chopped
Method
- 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, saute 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.
