Benchmark Beef and Barley Soup

Ingredients:

• 1 tbsp. Vegetable oil
• 3/4 lbs Benchmark Beef Blade Roast, cut into bite-size cubes
• 1 medium carrot, chopped
• 1 medium onion, chopped
• 1 Celery stalk, chopped
• 1 Clove garlic, chopped
• 1 box Beef broth
• 1/4 cup Pot barley
• 1 tbsp. Balsamic vinegar
• 1 Green onion, thinly sliced

Steps:

1. Brown beef with oil-heavy-bottomed saucepan.

2. Stir in carrot, onion, celery and garlic.

3. Cook for 5 minutes.

4. Add broth, barley and vinegar.

5. Bring to a boil.

6. Reduce heat to low and cook covered for 30 minutes.

7. Served with green onion sprinkled on top.

8. Serve and enjoy