Beef and barley soup

Ingredients: 
2 pounds beef stew meat
2 tablespoons butter
1 small onion, diced
2 stalks celery, diced
2 carrots, diced
4-6 garlic cloves, minced
6 cups beef broth
1 (14.5 oz.) can diced tomatoes
3/4 cup pearl barley, rinsed
2 small potatoes, peeled and diced
2 tablespoons Better Than Bullion Beef Base
1 bay leaf
1 teaspoon dried thyme
salt and pepper to taste

Directions:
Heat a Dutch Oven on medium-high heat. Add butter and beef, season with salt and pepper. Cook until brown, about 10 minutes. Add onion, celery, and carrot. Cook for 5 minutes until slightly brown. Add garlic and cook until fragrant. Add all remaining ingredients. Cover and bring to a boil. Reduce heat and simmer until beef is tender and barley is cooked through, about 1 hour. Serve with corn bread and enjoy!