Recipe

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• 2 lb. lean beef stew meat, cut into 1 cubes
• 1 tbsp. vegetable oil
• 5 cup. water
• 4 celery ribs, chopped
• 4 medium carrots, chopped (i used 6 carrots)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (14 1/2 oz.) can diced tomatoes, undrained
• 2 tbsp. tomato paste
• 4 tsp. beef bouillon granules
• 1 tsp. dried oregano
• 1 tsp. dried thyme
• 1 tsp. dried basil
• 1 tsp. dried parsley
• 1/2 tsp. salt ( i omitted)
• 1/4 tsp. pepper
• 1 cup. quick-cooking barley

• 1 In a Dutch oven, brown meat in oil on all sides; drain.
• 2 Add the water, celery, carrots, onion, garlic, tomatoes, tomato paste, bouillon and seasonings.
• 3 Bring to a boil. Reduce heat; cover and simmer for 50 minutes.
• 4 Stir in barley; cover and simmer 10-15 minutes longer or until barley is tender.
• 5 Makes 8 servings (about 2 quarts).
• 6 url: /site/bunnyswarmoven/beef-barley-soup