Beef and Barley Soup

Ingredients

• Cooking spray
• 2 pounds beef stew meat, trimmed and cut into 1-inch pieces
• 2 teaspoons canola oil
• 2 cups chopped leek (about 4 medium)
• 2 cups chopped carrot
• 4 garlic cloves, minced
• 6 cups water
• 1 1/2 teaspoons salt
• 1 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 4 bay leaves
• 2 (14-ounce) cans less-sodium beef broth
• 1 cup uncooked pearl barley

Preparation

1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add half of beef; cook 5 minutes, browning on all sides. Remove from pan. Repeat procedure with remaining beef.
2. Heat oil in pan over medium-high heat. Add leek, carrot, and garlic; sauté 4 minutes or until lightly browned. Return beef to pan. Add water and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 1 hour. Add barley; cook 30 minutes or until beef and barley are tender. Discard bay leaves.