Beef and Barley Soup

In Dutch oven or large stockpot, heat vegetable oil over medium heat. Add beef and sear. Remove beef to a plate.

Add carrots, celery, and onion and cook for 4–5 minutes. Add garlic, parsley, oregano and thyme and cook for just 1 minute, stirring constantly. Add beef broth, diced tomatoes, bay leaf and beef back to the pot. Reduce heat and simmer for 1 1/2 hours. Add barley and corn, cover with lid for 30 minutes. Remove lid and continue simmering for 15 minutes.

Note: If using beef stew and quick barley, reduce simmer time on beef to 20 minutes and simmer time on barley covered to 10 minutes and uncovered 5 minutes.