January 1, 2021
Beef Barley Soup
In a Dutch oven, heat 2 T olive oil and brown meat, searing all sides, working in small batches, add more oil as needed. Remove seared meat once cooked. Add 2 T olive oil to pan and sauté onions, carrots, and garlic until onions are translucent. Add barley to pan and coat with the mixture. Deglaze pan with balsamic, scraping the sides and bottom loosening the bits of meat. Add the beef broth and browned meat. Bring to a boil, then simmer and cover for 45 minutes, or until barley is cooked and puffed. Serve with Taste OVS Focaccia bread.