BEEF AND BARLEY SOUP

Serves: 4-6

1 lb (454 g) stewing beef, cubed Salt and freshly ground pepper 1/4 cup (60 mL) oil, divided 1 cup (250 mL) diced onion 2 cloves garlic, finely chopped 2 tbsp (30 mL) tomato paste 2 cups (500 mL) sliced mushrooms 4 cups (1 L) beef broth 4-6 sprigs fresh thyme or 1/2 tsp (2.5 mL) dried thyme, crumbled 1 bay leaf 1/4 cup (60 mL) pot barley 1 cup (250 mL) chopped carrots 1 cup (250 mL) chopped celery

1. Sprinkle beef with salt and pepper. Heat 1 tbsp (15 mL) oil in a Dutch oven over mediumhigh heat. Add beef in batches and brown on all sides, adding an additional 1 tbsp (15 mL) oil as necessary. Transfer beef to a plate.

2. Reduce heat to medium. Add remaining 2 tbsp (30 mL) oil to pan. Add onion and sauté, scraping to loosen browned bits, until softened, about 5 minutes.

3. Add garlic and sauté for 1 minute. Stir in tomato paste and cook, stirring, for 2-3 minutes. Add mushrooms; cook, stirring, until most of liquid is evaporated.

4. Return beef and any accumulated juices to pan. Add broth, thyme and bay leaf. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, for 1 hour or until beef is tender.

5. Meanwhile, cook barley in boiling salted water for 15 minutes; drain. Add barley, carrots and celery to mixture; cook, covered, stirring occasionally, for 20 minutes or until barley, carrots and celery are tender. Remove and discard thyme and bay leaf.

6. Pour soup into shallow containers so it will cool. Refrigerate soup for 8 hours or until fat solidifies on surface; remove and discard fat. Reheat to serve.