Beef and Barley Soup



  1. In a large saucepan, a Dutch oven is perfect, heat over medium-high heat, add oil and the onions, sauté until golden brown. Add carrots, celery, garlic, beef, thyme, pepper and salt. Stir in well, and sauté for about 2 minutes.
  2. Add tomatoes, stir in well, pour in stock, stir in well, add barley, stir in well, bring to the boil, cover, reduce heat to simmer, cover and simmer for 35-40 minutes.