Beef & Barley Vegetable Soup

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

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¼ cup olive oil

2 cloves garlic, peeled and halves lengthwise

1 pound beef chuck or stew meat, cut into 1" chunks

⅛ to ¼ teaspoon freshly ground black pepper

2 quarts beef broth or stock

⅔ cup medium pearled barley, rinsed in cool water and drained

1 medium yellow onion, peeled and chopped

1 medium stalk celery, cleaned, trimmed, and cut into ½" slices

1 large or 2 medium carrots, peeled and cut into ½" slices

2 medium potatoes, peeled and diced into ¾" cubes

¼ teaspon dried oregano

½ teaspoon dried thyme

28-ounce can plum tomatoes, drained and chopped; or 28-ounce can chopped tomatoes

Directions at kingarthurflour.com

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