Ingredients
The following ingredients have 9 Servings
- 1 tbsp olive oil
- 1 lb chuck steak (cubed)
- 1 onion ((1 cup chopped))
- 2-3 carrots ((1 cup chopped))
- 2 rib celery ((1/2 cup chopped))
- 1/2 cup pearl barley
- 4 cup vegetable broth
- 15 oz tomato sauce
- 1 15-ounce can garbanzo beans (rinsed and drained)
- 1/2 green bell pepper ((1/2 cup chopped))
- 1/2 cup frozen green peas (thawed)
- 1 tsp herbes de Provence
- 1/2 tsp salt (or more to taste)
- 1/4 tsp black pepper
Instruction
- In a large stockpot over medium heat, heat the oil until shimmering. Brown the steak cubes on all sides for 5 minutes
- Add the onion, carrot, celery, and barley to the pot. Cook until the onions turn translucent, 5 to 7 minutes.
- Stir in the broth, tomato sauce, chickpeas, bell pepper, peas, herbes de Provence, salt, and pepper. Simmer until the barley and vegetables are tender, 20 to 30 minutes.
- MAKE IT AHEAD: Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month.
