Beef and Barley Soup
2 lbs beef chuck, trimmed and cut into 1/2 inch pieces
3 large carrots, peeled and chopped
2 celery sticks, chopped
1 large yellow onion, chopped
2 garlic cloves, minced
2 Portobello mushrooms, cut into 1/4 inch pieces
8 cups low sodium or no salt beef stock
2.5 cups tepid water
1 cup fast cook barley
2 tbsp tomato paste
1 tbsp low sodium soy
1 tsp dried oregano
1 tsp parsley
1 bay leaf
1 tbsp extra virgin olive oil
salt and pepper to taste
Over medium-high heat, heat up a large stock pot. Add beef to pan; cook until browned, stirring frequently.
Remove beef from pan. Spoon out any left fat juices.
In same pan, heat olive oil. Add garlic, let sweat for one minute. Add in carrot, celery, onion. Let sweat while scraping the bottom of the pan with a spoon. Then add in 1/2 cup of water, and continue to stir scraping the bottom. Cook until liquid almost evaporates.
Add beef, remaining water, beef broth, herbs and bay leaf.
Bring to a boil then add in tomato paste. Add in soy. And add in mushrooms.
Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally.
In a separate sauce pan, bring salted water to a boil; add barley. Partially cook barley. Drain. Add to the beef soup.
Cover and simmer until barley is tender.
Add salt and pepper to taste.
Discard bay leaf.
Ready to serve!