Beef and Barley Soup

Prep:45 minutes C O O K 2 hours 30 minutes ,Makes about 16 cups or 8 main-dish servings

Ingredients:

1 tablespoon plus 4 teaspoons vegetable oil

3 medium stalks celery, diced

1 large onion, diced

11⁄2 pounds boneless beef chuck, cut into 1⁄2-inch pieces

1⁄2 teaspoon salt

2 cans (133⁄4 to 141⁄2 ounces each) beef broth

1 can (141⁄2 ounces) diced tomatoes

6 cups water

1 cup pearl barley

5 medium carrots (12 ounces),

peeled and cut crosswise into

1⁄4-inch-thick slices

5 medium parsnips (12 ounces),

peeled and cut crosswise into

1⁄4-inch-thick slices

2 medium turnips (8 ounces), peeled and diced

3 strips (3" by 1" each) orange peel pinch ground cloves

Method:

1. In 8-quart Dutch oven, heat 1 tablespoon vegetable oil over mediumhigh heat until hot. Add celery and onion and cook until tender and golden, about 10minutes, stirring occasionally; transfer vegetables to bowl.

2. Pat beef dry with paper towels. In same Dutch oven, heat 2 teaspoons oil over high heat until hot. Add half of beef and cook until browned on all sides. Remove to plate. Repeat with the remaining 2 teaspoons oil and the beef.

3. Return beef to Dutch oven. Stir in salt, celery mixture, beef broth, tomatoes with their juice, and water; heat to boiling over high heat. Reduce heat to low; cover and simmer 1 hour.

4. Add barley, carrots, parsnips, turnips, orange peel, and cloves; heat to boiling over high heat. Reduce heat to low; cover and simmer 50 to 60 minutes, until beef, barley, and vegetables are tender