Beef Vegetable Barley Soup

Ingredients:

• 1 lb beef chuck, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup barley, rinsed
• 6 cups beef broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 cups mixed vegetables (e.g., green beans, peas, corn)
• 2 bay leaves

Directions:

1. In a large pot, heat olive oil over medium heat. Add beef cubes and brown on all sides, about 5-7 minutes.
2. Remove the beef and set aside. In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until softened.
3. Stir in garlic and cook for an additional minute until fragrant.
4. Return the beef to the pot and add barley, beef broth, diced tomatoes, thyme, rosemary, salt, pepper, and bay leaves.
5. Bring to a boil, then reduce heat to low and cover. Simmer for 1 hour.
6. Add mixed vegetables and continue to simmer for another 30 minutes until barley and vegetables are tender.
7. Remove bay leaves before serving.