healthy beef barley stew

We have been loving soup lately. Maybe its the "cold" weather. Who are we kidding, it does not get cold here! But we we do love soup in the fall.

1 1/2lb stew meat

salt & pepper

1T evoo

3T whole wheat flour

1 medium onion, chopped

1c carrots, sliced

3 garlic cloves, minced

1t dried parsley

1t dried thyme

3c chicken broth

2c veggie broth

1c dark beer

2c radishes, quartered

8oz mushrooms, slices

1c roma tomatoes, chopped

1c barley

1c frozen peas

In a large pot (we used our Staub), heat evoo. Season stew meat with salt & pepper then toss with flour to coat. Add meat to pot and cook until browned. Add onion, cook 2 mintues. Add carrots and garlic, cook 5 minutes. Add herbs and liquid, deglaze bottom of pot then bring to a boil. Let simmer while covered for 45 minutes. Turn back up to high. Add radishes, mushrooms, tomatoes, and barley and bring to a boil. Turn down to simmer for 30 minutes until barley is cooked. Add peas, stir, and let cook for 2 minutes.

Serve immediately with toast. We used from rustic bread from Whole Foods that needed to be used up.