- 6
5/5
(1 Votes)
Ingredients
- Cooking spray
- 2 cups chopped onion (about 1 large)
- 1 pound chuck steak, trimmed and cut into 1/2-inch cubes
- 1 1/2 cups chopped peeled carrot (about 4)
- 1 cup chopped celery (about 4 stalks)
- 5 garlic cloves, minced
- 1 cup uncooked pearl barley
- 5 cups fat-free, less-sodium beef broth
- 2 cups water
- 1/2 cup no-salt-added tomato puree
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 bay leaves
Preparation
Step 1
1. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add chopped onion and beef to pan; cook 10 minutes or until onion is tender and beef is browned, stirring occasionally. Add chopped carrot and chopped celery to pan; cook 5 minutes, stirring occasionally. Stir in garlic; cook 30 seconds. Stir in barley and remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 40 minutes or until the barley is done and vegetables are tender. Discard bay leaves.