Beef & Barley Soup

This recipe is as convenient as you like, and calls for a slow boil, to release all of its flavor. Good winter soup on Sunday

Ingredients :

° 450 gm inside a round steak

° 30 ml (2 tablespoons) olive oil

° 1 onion

° 3 islands

° 2 stalks of celery

° 15 ml (1 tsp) mince garlic

° 1.25 liters (5 cups) low sodium beef broth

° 160 ml (2/3 cup) pearl barley

° pepper to taste

Preparation :

Cut the steak into cubes.

In a large skillet, heat 15 ml (1 tablespoon) olive oil over medium heat. Roast the beef for 3 to 4 minutes, until the meat is tender. Remove from fire and reserve.

Cut the vegetables into cubes.

In saucepan, heat rest oil-olive oil on heat. Cook onions, carrots, celery, and garlic for 4 to 5 minutes.

Add beef broth, barley, and corned beef. pepper. Bring to a boil, then cover and simmer over low heat for 50 minutes to an hour.

Enjoy !