Beef Barley Soup

Ingredients:

• 1 lb. stewing beef
• 4 Tbsp Garlic Premium Extra Virgin Olive Oil, divided
• 1 red onion
• 4 carrots chopped
• 4 Yukon Gold potatoes
• 2 garlic cloves
• 2 cups pearl barley
• 1/4 cup Neapolitan Herb Dark Balsamic Vinegar
• 6 cups beef broth

Directions:

1. Pat the stewing beef dry on all sides and bring to room temperature. 
2. In a heavy-bottomed pot over medium-high heat, warm half the olive oil and brown the meat, searing on all sides. Be careful not to crowd the pot, you might want to work in batches.
3. Chop potatoes and carrots into 1" cubes and pre-cook to your preferred tenderness.
4. Finely chop the onion and garlic. Add the remaining olive oil to the pan and sauté the onions and garlic until just translucent. 
5. Add the barley, carrots, potatoes and toss to coat in the onions, garlic, and olive oil. 
6. Deglaze the pot with the balsamic, scraping up any bits that have stuck to the bottom. 
7. Pour in the broth and then the browned meat, cover, and bring to a boil. 
8. Turn down the heat to low and simmer, covered, for 45 minutes, until the barley is cooked and puffed. Enjoy!