Beef Barley Soup

This recipe makes quite a bit of soup so I generally freeze half for another day (Freezing only improves the flavor)

Ingredients:

• 2 pounds stew meat 
• salt and pepper
• 2 tablespoons oil
• 10 cups water
• 3 tablespoons good quality beef base (Better than Bouillon is my choice)
• 3 stalks celery, chopped
• 2 onions, chopped 
• 5 cloves minced garlic
• 2 Tablespoons tomato Paste
• 2 bay leaves
• 1 large potato, peeled and shredded, about 2 cups
• 3 large carrots, peeled and shredded, 1 large carrot peeled and roughly chopped
• 1 cup barley, rinsed
• 1 can or 8 oz fresh mushrooms
• 2 teaspoons worchestershire sauce
• 1 Tablespoon low sodium soy sauce

Directions:

1. Generously salt and pepper the beef. In a large stockpot, heat the oil over medium-high heat.
2. When it is very hot brown the meat for about 1-2 minutes, then turn to brown the other side. 
3. When all the meat is browned, add the 10 cups of water. Add 3 healthy tablespoons beef stock concentrate and the tomato paste.
4. Add the chopped celery, onions, carrot, garlic and bay leaves. Bring to a boil, then turn the heat to medium-low. Simmer for about 2 hours with the lid on.
5. When the meat is tender and you can break it apart easily with a wooden spoon, add the shredded potato. Bring to a boil, then continue to simmer on low for another 30-45 minutes, or until potatoes are tender.
6. Remove the bay leaves and add the soy and worchestershire sauce.
7. Add 1 cup of barley and mushrooms. Bring to a boil, then reduce to low. Cook for another half hour, or until barley is tender.
   
   

I know it is tempting to skip the browning of the beef but it really does add to the flavor. Brown the meat in 2 or more batches. (If you add it all at once, crowding the pot, it will steam the meat instead of browning it--not what you want.)

Also use chuck or stew type beef, leaner meats may dry out and get tough while cheaper cuts have more fat and just get better with more cooking.