Beef and Barley Soup
Ingredients
1 Tbsp olive oil
1 lb boneless chuck steak cubed
1 small onion chopped
1 clove garlic crushed
2 tsp oregano
2 beef bouillon cubes
4 cups of water
1 bay leaf
1 can 15 oz mixed vegetables undrained
½ cup barley
Directions
Heat oil in large saucepan and brown beef [best to do this a few bits at a time otherwise you’re just stewing it]. Stir in onion and garlic. Cook until onion is tender. Stir in oregano, bouillon cubes, water, and bay leaf. Bring to a boil; reduce heat and simmer about 1 hour. Add vegetables and barley. Cook over medium heat 30 minutes.