Name: Beef and Barley Soup
Total time: 2 h 10 min
Yield: 7
Ingredients: 2 lbs. Certified Angus Beef® round steaks, cut into 1-inch cubes; 2 tsp. salt, divided; 1 1/2 tsp. pepper, divided; 2 tsp. canola oil; 1 large onion, diced; 2 carrots, 1/2-inch diced; 2 ribs celery, 1/2-inch diced; 1 (14 oz.) can diced tomatoes; 6 cups low sodium beef stock; 1 bay leaf; 2/3 cup pearled barley

Hearty, tender and easy on the budget. This healthful beef soup will warm your heart as it put smiles on their faces.

Ingredients

2 lbs. Certified Angus Beef® round steaks, cut into 1-inch cubes
2 tsp. salt, divided
1 1/2 tsp. pepper, divided
2 tsp. canola oil
1 large onion, diced
2 carrots, 1/2-inch diced
2 ribs celery, 1/2-inch diced
1 (14 oz.) can diced tomatoes
6 cups low sodium beef stock
1 bay leaf
2/3 cup pearled barley

Instructions

Season beef with 1 1/2 teaspoons salt and 1 teaspoon pepper.
In a large Dutch oven or heavy bottomed pot add oil and set heat to medium high; sear beef on two sides, about 5 minutes. Reduce heat to medium low. Add onion, carrot and celery; simmer 3 minutes. Add tomatoes, beef stock, bay leaf and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Simmer for 1 hour 15 minutes.
Add barley and simmer another 30 minutes, uncovered.