Beef-Barley Soup

3/4 lbs boneless chuck rost, trimmed and cut into 1/2 inch pieces

1 1/2 cups thinly sliced carrot

1 1/2 cups thinly sliced celery

2/3 cup chopped onion

4 cups low-sodium beef broth (I used 3 14 oz cans and wanted more.)

1 bay leaf

2/3 cup uncooked pearl barley

1/2 tsp salt (mine didn't need any)

1/2 tsp  pepper

Heat dutch oven over medium high heat.  Coat pan with cooking spray.  Add beef to pan, cook 4 minutes or until browned, stirring frequently.  Remove beef from pan.  Add carrot, celery, onion to pan; cook 6 minutes.   Add beef, broth, and bay leaf.   Bring to a simmer over medium-high heat.  cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally.  Stir in barley; cover and simmer 30 minutes or until pearl barley is tender.  Stir in salt and pepper.  Discard bay leaf.  Yield 4 servings.

Notes: 

The barley took more like 50  mintues to cook.

The recipe called for 8 oz mushrooms, which you add with the veggies.

I should have doubled this for my family.