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Beef Barley Soup

Beef Barley Soup 1/2 lb. beef stew meat cut into 1" cubes
6 c. unsalted beef stock or broth
1 tbsp. vegetable oil
1 large onion, chopped
3 tsp. mince garlic
2 carrots, peeled and sliced
2 stalks of celery, sliced
4.5 oz. can of diced tomatoes
8 oz. sliced fresh mushrooms
1 c. barley
1/2 tsp. thyme
1/2 tsp. salt
1/8 tsp. pepper
1 c. thawed frozen peas


In a large pot add meat and beef stock. Cook over low heat until meat is almost tender, about 1 to 2 hours. Heat oil in a medium size skillet. Add onions and sauté over medium-high heat for 2 minutes. Add garlic and sauté for an additional minute. Add to large pot along with carrots and celery. Cover and simmer for 1 hour. Add tomatoes, mushrooms, barley, thyme, salt and pepper. Cover and simmer for 30 minutes. Add peas, cover and simmer for 5 minutes longer. Add addition salt and pepper to taste. Makes about 6 servings.

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