Ingredients
-
4 cups water
-
2 cups low sodium beef broth
-
2 cups sliced celery
-
2 cups sliced fresh mushrooms
-
1 cup chopped onion
-
1 teaspoon salt
-
1 teaspoon dried rosemary, crushed
-
1/2 teaspoon pepper
-
1 (6 ounce) can tomato paste
-
1 cup quick-cooking barley (or regular barley, precooked)
-
1 garlic clove, minced
-
1 cup sliced carrot
-
1 1/2 lbs boneless beef chuck
Instructions
- Trim fat from meat, cut meat into 1/2-inch cubes.
- In a Dutch oven combine meat, water, broth, celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic and bring to boiling, reduce heat.
- Cover and simmer 1 to 1-1/4 hours or until 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 until barley is done.