Beef and Barley Soup
2 pounds beef stew meat, trimmed and cut into 1-inch pieces
2 teaspoons canola oil
1 cups diced onion
2 cups chopped carrot
4 garlic cloves, minced
6 cups water
1 1/2 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
2 bay leaves
2 (14-ounce) cans less-sodium beef broth
1 cup uncooked pearl barley
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add half of beef; cook 5 minutes, browning on all sides. Remove from pan. Repeat procedure with remaining beef.
Heat oil in pan over medium-high heat. Add onion, carrot, and garlic; sauté 4 minutes or until lightly browned. Return beef to pan. Add water and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 1 hour. Add barley; cook 30 minutes or until beef and barley are tender. Discard bay leaves.
From: Cooking Light, JANUARY 2005 (modified)