Beef + Barley Soup
Ingredients:
-2 lbs stew beef, cut into 1" pieces
-2 cups chopped leek
-2 cups chopped carrot
-2 cups chopped celery
-2 cups chopped mushrooms
-4 garlic cloves, minced
-6 cups water
-1 1/2 tsp salt
-1 tsp thyme
-1/2 tsp ground black pepper
-4 bay leaves
-2 14-ounce cans beef broth (making your own with bullion also works, that's what I did)
-1 cup uncooked pearl barley
Directions:
1. Brown beef in a large pot, remove.
2. Saute garlic and vegetables until lightly browned.
3. Return beef to pan. Add the water spices and beef broth and bring to a boil. Cover, reduce heat and simmer for one hour.
4. Add the barley and cool for 30 minutes or until the beef and barley are tender. Discard the bay leaves.
Notes:
- More beef broth should be added as necessary.
- By separating a portion of the vegetables, not returning any beef to them and substituting a vegetable stock for the beef broth, and vegetarian version of this soup can be made. Follow all other steps as is.