Beef Barley Soup

This is one of my oldest recipes (10/8/2012).  I've made it many times.  It's easy to make, hard to screw up and the perfect cold-weather comfort meal.  I love the texture of the pearl barley.  I garnish with parmesan cheese. 

Cautionary note:  The barley soaks up the liquid, so you'll probably need more than the 3 cups of beef broth.  That being the case, you won't need salt!  

4 servings
13 calculated points

Merlot

Ingredients

• Cooking spray
• ¾ pound boneless chuck roast, trimmed and cut into 1/2-inch pieces
• 1½ cups thinly sliced carrot
• 1½ cups thinly sliced celery
• ⅔ cup chopped onion
• 1 (8-ounce) package presliced mushrooms
• 4 cups fat-free, less-sodium beef broth
• 1 bay leaf
• ⅔ cup uncooked pearl barley
• ½ teaspoon salt
• ½ teaspoon black pepper

Directions

1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray.

2. Add beef to pan; cook 4 minutes or until browned, stirring frequently.

3. Remove beef from pan.

4. Add carrot, celery, onion, and mushrooms to pan; cook 6 minutes or until liquid almost evaporates.

5. Add beef; fat-free, less-sodium beef broth; and bay leaf.

6. Bring to a simmer over medium-high heat.

7. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally.

8. Stir in pearl barley; cover and simmer 30 minutes or until pearl barley is tender.

9. Stir in salt and pepper. Discard bay leaf.