Beef and Barley Soup

Ingredients

• 4  bay leaves 
• 2 pounds stew meat trimmed cut into 1-inch pieces
• 0.5 teaspoon pepper black freshly ground
• 2 teaspoons canola oil 
• 2 cups carrots chopped
• 1 teaspoon thyme dried
• 4  garlic clove minced
• 2 cups leek chopped ( 4 medium)
• 28 ounce beef broth canned
• 1 cup quick-cooking barley uncooked
• 1.5 teaspoons salt 
• 6 cups water 

Equipment

• frying pan
• dutch oven

Directions

1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
2. Add half of beef; cook 5 minutes, browning on all sides.
3. Remove from pan. Repeat procedure with remaining beef.
4. Heat oil in pan over medium-high heat.
5. Add leek, carrot, and garlic; saut 4 minutes or until lightly browned. Return beef to pan.
6. Add water and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 1 hour.
7. Add barley; cook 30 minutes or until beef and barley are tender. Discard bay leaves.