Beef Barley Soup Recipe

Instructions

1. Heat a large heavy pot or dutch oven on medium heat.
2. Add oil and beef, season with a little salt and brown meat a few minutes.
3. When meat is browned, add the carrots, onion, celery and garlic to the pot and give it a good stir.
4. Add water, salt and bay leaves and bring to a boil.
5. When boiling, reduce heat to low and cover.
6. Simmer covered over low heat until the meat is very tender, about 1 1/2 - 2 hours.
7. Add the barley, adjust the salt if needed and add fresh ground pepper.
8. Simmer an additional 30-35, remove bay leaves and serve.
9. Follow all the steps with the meat and carrots as instructed above, when you add the water, cover and lock the lid.
10. Cook in the pressure cooker high pressure for about 45 minutes, natural release, or until the beef is tender.
11. Unlock the lid and add the barley. Cook an additional 30 minutes uncovered by pressing the saute button. Taste for salt and adjust as needed.