Prep Time: 10 minutes | Cook Time: 2 hours
- 1 Tbsp canola oil
- 1 onion, diced
- 1 carrot, peeled and diced
- 1 celery, diced
- 1 lb beef round steak, cut into 1/2 inch cubes
- 6 cups beef broth
- 2 cups water
- 1/3 cup pearl barley
- 1 tsp salt
- 1/4 tsp pepper
In a dutch oven over medium-high heat, add the oil and brown the beef. Remove beef and add in the onion, celery, and carrot, cooking until onion is tender, about 4 minutes.
To the dutch oven add the beef broth, water, barley, salt, and pepper. Add in the beef. Bring to a boil. Cover and reduce to a simmer, cooking until beef and vegetables are tender, about 45 minutes. Serve.
This soup makes a great lunch!
Use a wooden spoon to get all of the browned pieces at the bottom of the pot. That's the best stuff!
Serve this Beef and Barley Soup with Kentucky Mulled Cider.