Categories: Soup
Ingredients
- Cooking spray
- 2 lbs beef stew meat, trimmed and cut into 1-inch pieces
- 2 tsp canola oil
- 2 cups chopped leek (about 4 medium)
- 2 cups chopped carrot
- 4 garlic cloves, minced
- 6 cups water
- 1.5 tsp salt
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 4 bay leaves
- 2 cans (14 oz) less-sodium beef broth
- 1 cup uncooked pearl barley
Directions
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Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add half of beef; cook 5 minutes browning on all sides. Remove from pan. Repeat with remaining beef.
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Heat oil in pan over medium-high heat. Add leek, carrot, and garlic; sauté 4 minutes or until lightly browned. Return beef to pan. Add water and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 1 hour. Add barley; cook 30 minutes or until beef and barley are tender. Discard bay leaves.