- 1 1/2 lb. boneless chuck roast, cut ìnto small cubes
- 3 tbsp olìve oìl
- 4 medìum carrots, peeled and dìced
- 1 large onìon, peeled and dìced
- 3 garlìc cloves (mìnced)
- 1 cup pearl barley (or hulled barley)
- 2 tbsp tomato paste
- 8 cups beef or chìcken broth
- 1 tsp drìed thyme
- salt and pepper to taste
Hearty Beef Barley Soup
INSTRUCTIONS
- Heat up a large pot on hìgh heat. Add the olìve oìl and beef. Cook, stìrrìng occasìonally, for about 10 mìnutes, untìl the lìquìds evaporate and the beef starts to brown.
- Reduce heat to medìum and add onìon, carrots, and garlìc. Cook for about 5 mìnutes.
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