Beef Barley Soup

By courtneyepowell

Ingredients

• 1 tablespoon vegetable oil
• 1 1/4 pounds beef chuck for stew, cut into 1-inch pieces
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 1 large onion, sliced
• 3 cloves garlic, chopped
• 1 26 ounce container unsalted beef stock (such as Swanson), about 31/4 cups
• 2 large carrots, peeled and sliced
• 2 ribs celery, sliced
• 1 14 1/2 ounce can no-salt-added diced tomatoes
• 8 ounces sliced white mushrooms
• 3/4 cup barley
• 1/2 teaspoon dried thyme
• 1 cup frozen peas, thawed
• Chopped parsley (optional)

Preparation

Step 1

1. Heat oil in a large pot over medium-high heat. Season beef with 1/4 tsp of the salt and the black pepper and add to pot; saute 5 minutes, turning once. Add onion and garlic; cook 3 minutes, stirring occasionally.
2. Add stock, 3 cups water, carrots and celery. Cover and simmer 60 minutes, stirring occasionally. Add tomatoes, mushrooms, barley, remaining 3/4 tsp of the salt and the thyme. Simmer 30 minutes, covered, stirring occasionally.
3. Stir in peas and simmer 2 minutes. Garnish with parsley, if desired.