Beef and Barley Soup

Ingredients

• Cooking spray
• 2 pounds lean beef stew meat
• 2 teaspoons olive oil
• 1 1/2 cups chopped leek (2 medium)
• 1 cup chopped carrot
• 1 cup chopped celery
• 3/4 cup dry red wine
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 3/4 cups water
• 3 (14-ounce) cans less-sodium beef broth
• 1 cup uncooked pearl barley

Preparation

1. 1. Heat a large Dutch oven over medium-high heat; coat with cooking spray. Add half of beef; cook 5 minutes or until browned, stirring occasionally. Remove beef from pan; set aside. Repeat procedure with remaining beef.
2. 2. Heat oil in pan over medium-high heat. Add leek, carrot, and celery; sauté 3 minutes or until tender. Return beef to pan. Add wine and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 1 hour.
3. 3. Add barley; cover and simmer 30 minutes or until beef and barley are tender.