Beef Barley Soup

Ingredients:

 1 tablespoon vegetable oil

2 pounds beef stew meat , or cut up chuck roast

2 teaspoons kosher salt

1 teaspoon coarse ground black pepper

1 yellow onion , chopped

8 cups beff broth

2/3 cup pearl barley

2 teaspoons dried thyme

3 stalks celery , sliced

 2 carrots , sliced

 Instructions:

 Add oil to a large pot or dutch oven on high heat.

Season beef with salt and pepper.

Add to the pot and sear on all sides, about 8-10 minutes.

 Add in the onions and cook for 4-5 minutes, until translucent.

Add in beef broth, barley, and thyme and bring to a boil, then reduce to low heat. Cook, uncovered, for 1 hour.

 Add in the celery and carrots and cook for 15 minutes, then serve