Beef Barley Soup
|Boneless beef chuck||1 1⁄2 Pound|
|Water||6 Cup (96 tbs)|
|Sliced celery||2 Cup (32 tbs)|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Sliced carrots||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Dried rosemary||1 Teaspoon, crushed|
|Garlic||1 Clove (5 gm), minced|
|Tomato paste||6 Ounce (1 Can)|
|Quick cooking barley||1⁄2 Cup (8 tbs)|
Trim fat from meat; cut meat into 1/2 inch cubes.
In a Dutch oven combine meat, water, celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic.
Bring to boiling; reduce heat.
Cover and simmer 1 to 1 1/4 hours or till meat is tender.
If necessary, skim fat.
Stir in tomato paste and barley.
Return to boiling; reduce heat.
Cover and simmer about 10 minutes or till barley is done.