1 Tbsp. all-purpose flour 1/2 tsp. salt 1/2 tsp. black pepper 1 lb. beef chuck steak, cut into 1-inch chunks 1 Tbsp. olive oil 8 c. beef broth 1/2 c. pearled barley 3 carrots, diced 1 large onion, diced 1 celery stalk, diced
What to do:
1. In a medium bowl, combine flour, salt, and pepper. Add beef and toss until evenly coated. 2. In a soup pot over high heat, heat oil; add beef and brown on all sides 5 to 7 minutes. Add remaining ingredients and bring to a boil; reduce heat to low and cook 45 to 50 minutes, or until barley is tender.
