Beef Barley Soup

Ingredients:

• 1 pound stew beef
• 1 tablespoon olive oil
• 1/4 onion, finely diced
• 2 teaspoons garlic, minced
• 4 large carrots, peeled and diced
• 3 celery stalks, diced
• 1/2 cup pearled barley, rinsed
• 4 cups beef broth
• 2 tablespoons tomato paste
• 2 bay leaves
• fresh parsley, chopped

Seasonings:

• 1 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon salt

Instructions:

1. Heat oil over medium-high heat. Add stew beef, stirring frequently for even browning.
2. Remove the beef from pan and set aside.
3. Add onions, carrots, celery, and garlic to pan, stirring to loosen the brown bits left by the beef.
4. Add the tomato paste and seasonings, scrambling to break down and incorporate. Sauté until veggies are tender crisp.
5. Add the browned beef back to the pot. Slowly stir in the broth, adding the bay leaves and barley. Mix to combine.
6. Bring to a boil then reduce to low. Cover and cook for 3-4 hours or until both the veggies and barley are tender.
7. Garnish with chopped parsley before serving.