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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A generous portion of this hearty beef-barley soup is satisfying as a one-dish meal. If chuck roast is on sale, purchase a large one and freeze the rest for later. If not, ask your butcher to cut off only the amount you need. Ingredients:
cooking spray |
3/4 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces |
1 1/2 cups thinly sliced carrot |
1 1/2 cups thinly sliced celery |
2/3 cup chopped onion |
1 (8-ounce) package presliced mushrooms |
4 cups fat-free, less-sodium beef broth |
1 bay leaf |
2/3 cup uncooked pearl barley |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring frequently. Remove beef from pan. Add carrot, celery, onion, and mushrooms to pan; cook 6 minutes or until liquid almost evaporates. Add beef; fat-free, less-sodium beef broth; and bay leaf. Bring to a simmer over medium-high heat. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Stir in pearl barley; cover and simmer 30 minutes or until pearl barley is tender. Stir in salt and pepper. Discard bay leaf.
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