6 cups water with 3 beef broth cubes or 6 cups beef broth
1 tbsp Worcestershire sauce
398ml diced tomatoes
1 dried bay leaf
2 sprigs fresh thyme or 1 teaspoon dried thyme
3/4 cup pearl barley
2 tbsp chopped parsley
salt and pepper to taste
Cooking directions
In a large saucepan, heat 1 tbsp. of olive oil over medium heat. Sear the beef for 3 to 4 minutes, until the meat is browned. Remove from heat and set aside.
Add the remaining olive oil, onion, carrots, celery and garlic to the pan. Cook for 5 minutes.
Add the water, broth cubes, Worcestershire sauce, tomatoes, bay leaf, thyme, barley and reserved meat. Bring to a boil. Reduce the heat and simmer covered for about 45 minutes to 1 hour.
Remove bay leaf and thyme branches. Season with salt and pepper to taste. Serve with your favourite crusty bread.
