Beef and Barley Soup

I serve as main dish. Freezes well. Funny note, I read that in Russian army if barley was cooked improperly it was called "shrapnel".

• Ready In: 2 hrs
• Serves: 8

Ingredients

• 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

Directions

1. Heat large soup pot coated with cooking spray over medium high heat.
2. Add half of beef, browning on all sides, remove, repeat with remaining beef, remove.
3. Add oil to pan, heat over medium high, add onion, sauté until lightly browned.
4. Return beef to pot.
5. Add carrots, garlic, water, salt, thyme, black pepper, bay leaves, and beef stock.
6. Bring to boil, reduce heat, cover, and simmer 1 hour.
7. Add barley; cook 30 minutes, or until barley is tender.
8. Discard bay leaves.
9. Check for additional salt and pepper.
10. Garnish with parsley and serve.