1lblean beef(e.g. sirloin, round, or trimmed chuck, cut into 1/2 inch pieces)
1/3cuppearl barley(uncooked, soaked overnight in water if possible, but not absolutely necessary)
6cupsbeef stock or broth
1tspHerbs de Provence(or Italian herb mix)
2carrots(medium size, peeled and diced)
1/2leek(cut in half and thinly sliced)
1yellow onion(medium size, peeled and chopped)
Black pepper(to taste)
A small bunch of fresh parsley(minced, for garnish)
Crusty sourdough bread(to served with the soup)
In a medium or a large pot, bring the stock to a boil. Add the barley and the Herbs de Provence, lower the heat to low, cover and simmer for 10 minutes.
Add the beef, along with the vegetables (carrots, leek, onion and celery) to the pot, bring to a boil, cover and simmer over low heat for about an hour, or until the beef and the vegetables are just tender.
Remove any accumulated scum from the top of the soup. Using a paper towel, blot the surface of the soup to remote excess fat if desired.
Taste the soup and season with salt and pepper to taste.
Serve hot with crusty sourdough breast and fresh parsley.