beef and barley soup

such a simple recipe for a simple gal trying to stay warm. this soup comes together in a flash - you basically put everything in the pot and let it simmer for an hour to let all of the flavors come together. the end result is the perfect low-maintenance hearty meal that tastes like it's been cooking all day.

ingredients:
1 pound ribeye steak, fat trimmed and cut into 1 inch pieces
1 onion, chopped
3 garlic cloves, minced
8 cups low sodium beef stock
16 oz no-salt added tomatoes, drained and chopped
1/2 cup medium barley grains (i used quarkter brand)
1 teaspoon dried basil
1 bay leaf
8 oz frozen mixed vegetables
s&p
evoo

directions:
heat evoo over medium high heat in a dutch oven. add meat and brown on all sides. add onion and garlic. add remaining ingredients except for the frozen vegeables. bring to boil, reduce heat to low and cover. simmer for 40-50 minutes, stirring occasionally. add frozen vegetables and cook for 10 minutes until vegetables and barely are tender. season with more s&p if needed.

do you feel warm yet?