Beef Barley Soup (Print Version)

# Ingredients:

01 - 1 onion, diced.
02 - 1 tbsp of olive oil.
03 - 1 garlic clove, finely chopped.
04 - 2 cups of cooked beef pieces.
05 - 2 medium carrots, sliced.
06 - 2/3 cup of pearl barley.
07 - 6 cups of low-salt beef stock.
08 - 1 can (400g) of diced tomatoes with juice.
09 - 1 stalk celery, thinly sliced.
10 - 1/2 green pepper, cut into small cubes.
11 - 1 tbsp Worcestershire sauce.
12 - A pinch of thyme (dried).
13 - 1 packet of beef sauce mix.
14 - 1 bay leaf.
15 - Optional: 2 tbsp red wine.
16 - 2 tbsp fresh parsley (or 2 tsp if dried).
17 - Black pepper and salt to your liking.

# Instructions:

01 - Warm the olive oil in a large pot on medium heat.
02 - Add the onions and garlic, cooking until soft.
03 - Stir in all the other ingredients and bring to a boil.
04 - Lower the heat, cover the pot, and let it simmer for 40 to 50 minutes until the barley is tender.
05 - Take out the bay leaf before serving.

# Notes:

01 - Add more stock if the stew becomes too thick.
02 - It’s a perfect way to use up leftover cooked beef!
03 - You don’t have to use cooked beef, raw works too.
04 - It freezes well for later.
05 - Adding wine isn’t essential, entirely optional!
06 - You can make this in a slow cooker as well.
07 - Everything you need for a whole meal in one pot.
08 - This dish is super satisfying and nutritious.

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