1 tablespoon vegetable oil
1 beef arm chuck roast, boneless, cut into 3/4-inch pieces (about 2 pounds)
1 teaspoon pepper
1/2 teaspoon salt
2 cups chopped onions
1 cup diced celery
1 cup diced carrots
2 tablespoons minced garlic
2 teaspoons dried thyme leaves
6 cups reduced-sodium beef broth
3/4 cup medium pearled barley
1 tablespoon balsamic vinegar
Heat oil in stockpot over medium heat until hot. Brown half of beef; remove from stockpot. Repeat with remaining beef; remove from stockpot, pour off drippings. Season beef with pepper and salt. Add onions, celery, carrots, garlic and thyme to stockpot; cook 5 to 8 minutes or until vegetables are lightly browned, stirring occasionally. Stir in broth and barley. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 hour or until beef is fork-tender. Stir in balsamic vinegar.
Courtesy of the Beef Checkoff