Beef Barley Soup with Tomatoes

Step 1

In a 3 to 4 quart dutch oven, season the diced beef with salt and pepper. Brown the beef over medium high heat in the olive oil. Add the garlic and onions.

Step 2

Cook for an additional few minutes until the onions are softened. Add 1 cup of the beef stock, cover and roast at 350 degrees for about an hour to braise the beef.

Step 3

Remove from oven and add all of the remaining ingredients.

Step 4

Simmer over low heat until the vegetables are tender and the barley is fully cooked, about 30 minutes.