Bouillon beef barley

Ingredients

• 2 tablespoons olive oil
• 450 g (1 lb) lean beef, cut into cubes
• 1 oignon, finement haché 1 onion, finely chopped
• 2 cloves garlic, crushed
• 115 g (4 oz) pearl barley
• 1.3 liter (5 1 / 2 cups) beef broth
• 1 Teaspoon fresh thyme
• 3 carrots, cut into pieces
• 3 stalks celery, minced
• 1 large potato, cut into cubes
• Salt and black pepper, ground

preparation

1. Heat the oil in a nonstick saucepan. Put there the beef to brown quickly on all sides. With a slotted spoon, transfer the pieces of meat on a plate and reserve. Add the onion and garlic in the pan and fry 4 minutes on low heat, then add the barley, broth and thyme. Put the meat in the pan.
2. Bring to a boil, then reduce the temperature and let simmer 45 minutes covered. Add the carrots, celery and potatoes, simmer 15 min additional meat and vegetables should be tender. Salt and pepper to taste. Transfer the soup with the ladle into bowls. Serve immediately