3 tablespoons olive oil
1 onion, minced
3 carrots, chopped
2 stalks celery, chopped
1/2 pound beef, diced
1 cup barley
1 bay leaf
1 teaspoon herbes de Provence
2 tablespoons Better than Bouillon vegetable base
6 cups water
Saute the onion, carrot and celery in olive oil.
When the onion is transparent, add the cubed beef and brown it.
Add the barley and stir. The add the seasonings and bouillon base.
Add the water, bring to a boil.
Simmer for 90 minutes or until the barley is soft.