Beef Barley Soup

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2 lbs. pot roast (beef shoulder) cut into ½ inch pieces and seasoned with S & P
olive oil
1 cup carrot, diced
1 onion, diced
1 green pepper, diced
1 package mixed mushrooms
2 tsps. minced garlic

8 cups beef stock

¾ cup barley
1 14.5 ounce can diced drained tomatoes
2 Tbls. chopped Italian flat leaf parsley

Heat 3-4 Tbls. olive oil in a large pot over medium high heat. Sear meat on all sides until browned about 5 minutes. Remove meat and set aside. Add carrots, green pepper and onions and sauté until soft, then add the mushrooms and garlic.

Return meat to the pot and add stock. Simmer until meat is very tender; about 3 hours.
If you have an oven-proof pot, it can be place in the oven at 275-300 degrees.

Next, add barley and diced tomatoes and cook until barley is soft.

Check for salt and pepper and finish with chopped parsley. If necessary, add more stock.

Serves 8.