Classic Beef and Barley Soup

Ingredients:

• 1 beef Arm Chuck Roast, Boneless, cut into 3/4-inch pieces (about 2 pounds)
• 1 tablespoon vegetable oil
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 2 cups chopped onions
• 1 cup diced celery
• 1 cup diced carrots
• 2 tablespoons minced garlic
• 2 teaspoons dried thyme leaves
• 6 cups reduced-sodium beef broth
• 3/4 cup medium pearled barley
• 1 tablespoon balsamic vinegar
  

Directions:

1. Heat oil in stockpot over medium heat until hot. Brown half of beef; remove from stockpot. Repeat with remaining beef; remove from stockpot, pour off drippings. Season beef with pepper and salt.
2. Add onions, celery, carrots , garlic and thyme to stockpot; cook 5 to 8 minutes or until vegetables are lightly browned, stirring occasionally. Stir in broth and barley. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 hour or until beef is fork-tender. Stir in balsamic vinegar.