Deli-Style Beef Barley Soup


1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound beef chuck steak, cut into 1-inch chunks
1 tablespoon olive oil
8 cups beef broth
1/2 cup pearled barley
3 carrots, diced
1 large onion, diced
1 celery stalk, diced


In a medium bowl, combine flour, salt, and pepper. Add beef and toss until evenly coated.

In a soup pot over high heat, heat oil; add beef and brown on all sides 5 to 7 minutes. Add remaining ingredients and bring to a boil; reduce heat to low and cook 45 to 50 minutes, or until barley is tender.