Beef Barley Soup

Photo Courtesy of Aspen Photography
2 tablespoons vegetable oil
6 ounces beef, boneless, lean, 1/4 inch dice
3/4 cup carrots, peeled, 1/4 inch dice
3/4 cut celery, 1/4 inch dice
3/4 cup onions, 1/4 inch dice
1 garlic clove minced
1 cup pearl barley
2 tablespoons tomato paste
1/8 teaspoon thyme leaves (dried)
3 cups chicken stock
1 tablespoon Worcestershire sauce
1/2 bay leaf
salt and white pepper to taste
1 teaspoon chives, chopped

  1. Heat the oil over medium heat and cook the meat until it is well browned.
  2. Turn down the heat, add the vegetables, and cook 5 minutes.
  3. Add the barley and coat with oil Add the tomato paste and cook 1 minute.
  4. Add the herbs, stock, Worcestershire sauce and bay leaf. Bring to a simmer. Simmer 30 minutes, until barley is tender. Skim fat as needed.
  5. Remove bay leaf. Correct seasoning. Garnish with chopped chives.

*I was absent this day, no critique