Beef and Barley Soup

Beef and Barley Soup

Serves 4 to 6

- 2 tablespoons (25 mL) olive oil, divided

- 1 large onion, diced

- 2 cloves garlic, chopped

- 1 teaspoon (5 mL) dried thyme

- 1 teaspoon (5 mL) salt, or to taste

- Pepper, to taste

- 1 pound (450 g) stewing beef, cut in 1/2-inch (1-cm) cubes

- 2 medium carrots, diced

- 3/4 cup (175 mL) pearl barley

- 1 bay leaf

- 6 cups (1.5 L) low-sodium beef broth

1. Heat 1 tablespoon (15 mL) olive oil in large skillet over medium heat. Add onion and sauté until tender, about 4 minutes. Add garlic, thyme, salt and pepper. Transfer to slow cooker.

2. In a large skillet on medium-high heat, heat remaining olive oil and brown beef well on all sides, working in batches if necessary to avoid overcrowding. Add to slow cooker.

3. Add remaining ingredients to slow cooker and cook, covered, on Low heat 6 to 8 hours.

Source: The Red Apron


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