*Beef & Barley Soup*

This recipe is as convenient as you like, and calls for a slow boil, to release all of its flavor. Good winter soup on Sunday

* Ingredients :

° 450 gm inside a round steak
° 30 ml (2 tablespoons) olive oil
° 1 onion
° 3 islands
° 2 stalks of celery
° 15 ml (1 tsp) mince garlic
° 1.25 liters (5 cups) low sodium beef broth
° 160 ml (2/3 cup) pearl barley
° pepper to taste

* Preparation :

Cut the steak into cubes.
In a large skillet, heat 15 ml (1 tablespoon) olive oil over medium heat. Roast the beef for 3 to 4 minutes, until the meat is tender. Remove from fire and reserve.
Cut the vegetables into cubes.
In  saucepan, heat rest oil-olive oil on heat. Cook onions, carrots, celery, and garlic for 4 to 5 minutes.
Add beef broth, barley, and corned beef. pepper. Bring to a boil, then cover and simmer over low heat for 50 minutes to an hour.

Enjoy !