Beef Barley Soup

Ingredients

 * 3 pounds beef shank cross cuts, cut 1 inch thick
 * 1 tablespoon vegetable oil
 * 1 medium onion, chopped
 * ½ cup chopped carrot
 * ½ cup chopped celery with leaves
 * 3 cloves garlic, minced
 * 5 cups water
 * 1½ teaspoons salt
 * 1½ teaspoons dried thyme leaves
 * ½ teaspoon pepper
 * 1 bay leaf
 * ⅓ cup medium pearl barley
 * 1 package (9 ounces) frozen French-cut green beans

Directions

 * 1) Heat oil in dutch oven over medium heat until hot.
 * 2) Add onion, carrot, celery and garlic; cook and stir 5 minutes or until tender.
 * 3) Add beef shank cross cuts, water, salt, thyme, pepper and bay leaf; bring to a boil.
 * 4) Reduce heat; cover tightly and simmer 1 hour.
 * 5) Remove cross cuts from dutch oven.
 * 6) Cut beef from bones; cut beef into ¾-inch pieces.
 * 7) Skim and discard fat from soup.
 * 8) Return beef to dutch oven; stir in barley.
 * 9) Cover and simmer 50 to 60 minutes or until beef and barley are tender.
 * 10) Add green beans; bring to a boil.
 * 11) Reduce heat; simmer 2 to 3 minutes or until beans are tender.
 * 12) Discard bay leaf.