Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1/3  lbs. lean Beef chuck, cubed, cut into small pieces	Trim all visible fat.
2 tablespoons  canola oil
1/2 teaspoon salt
½ cup finely chopped onion	Washed, peeled and finely chopped
½ cup finely chopped carrot	Washed, peeled  and finely chopped
½ cup finely chopped celery	Washed, trimmed and finely chopped
1 teaspoons marjoram
6 cups reduced sodium beef broth
1  ½ cups stewed tomatoes
2 bay leaves
1/4 teaspoon ground black pepper
1 teaspoon garlic powder
½ cup pearls barley

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat the oil into a large stock and set over medium heat.
2	Season beef cubes with salt and pepper. Once hot, add beef cubes and sauté until brown
3	Add the carrots, onions and celery. Cook until tender
4	Add remaining ingredients and bring to a boil.
5	Reduce the heat to low, cover and cook at a low simmer until tender, approximately 35 to 40 minutes. Remove bay leaves and serve.	Cook until internal temperature reaches 165°F.