Ingredients
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1 large onion, chopped coarsely
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2 garlic cloves, mashed
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2 lbs stewing beef, cubed (chuck or round)
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2 tablespoons olive oil
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1 (10 1/2 ounce) can condensed beef broth (I have used 4 beef bouillon cubes dissoved in 1 1/4 cup boiling water for this)
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4 cups water
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2 bay leaves
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1 1/2 tablespoons Worcestershire sauce
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salt and pepper
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6 carrots, peeled and cut into bite-size chunks
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4 celery ribs, trimmed and cut into bite-size chunks
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1 (4 ounce) can mushrooms
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1 cup pearl barley, cooked to package directions
Instructions
- Heat olive oil in a large heavy pot.
- Saute chopped onion, mashed garlic and beef until beef is browned on all sides.
- Add beef broth, water, bay leaves, Worcestershire sauce and salt and pepper.
- Bring mixture to a boil, then lower heat to a simmer.
- Simmer 1 1/2 hours.
- Add carrots and celery and simmer an additional 30 minutes.
- You may have to add some more water at this point.
- Add mushrooms and cooked barley, simmer another 15 minutes.
- Remove bay leaves and serve.