Yield 20 cups              Portion 1 Cup

Ingredient                                                        

1 Lb BEEF, DICED, LEAN, RAW
6 quarts BEEF BROTH
1 cup CARROTS, FRESH, SLICED
½ cup CELERY, FRESH, CHOPPED
½ cup ONIONS, FRESH, CHOPPED
pinch PEPPER, BLACK, GROUND
2 BAY LEAF, WHOLE, DRIED
1 ¼ cup BARLEY, UNCOOKED
1 Tbsp OIL, SALAD

Method:

1. Dice beef into 1/2-inch pieces.
2. Cook diced beef in hot oil in stock pot until browned.
3. Prepare beef broth according to beef base package directions or canned beef broth.
4. Add beef broth, beef, carrots, celery, onions, pepper, and bay leaves to stock pot.
5. Cover; bring to a boil. Add barley.
6. Cover: Simmer until barley is tender.
7. Remove bay leaves.