Beef & Barley Soup


°450 g (1 lb) inside round steak
°30 ml (2 tbsp.) olive oil
°1 onion
°3 carrots
°2 stalks of celery
°15 ml (1 tbsp.) garlic
°1.25 liters (5 cups) sodium-reduced beef broth
°160 ml (2/3 cucp) pearl barley Pepper 


Cutting steak to cubes.
In  skillet, heat 15 ml (1 tbsp) of olive oil over medium heat. Sear the beef for 3 to 4 minutes, until the meat is colored. Remove from heat and reserve.
Dice vegetables.
In  saucepan, heat rest olive oil on heat. Cooking onion, carrots, celery and garlic for 4 to 5 mn.
Add beef broth, barley and reserved meat. Pepper. Bring to a boil, then cover and simmer on low heat for 50 mn to 1 h.

Enjoy !