1 lb chuck steak, trimmed & 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
4 cups beef broth
3 cups water
1/2 cup no-salt-added tomato puree
1/2 tsp kosher salt
1/4 tsp ground black pepper
2 bay leaves
Instructions
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 & beef is browned, stirring occasionally.
Add carrot & celery to pan. Cook 5 minutes, stirring occasionally.
Stir in garlic. Cook 30 seconds.
Stir in barley & 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.
