Beef Barley Soup

 Favorite addedSeptember 2015

• 1½ pounds boneless beef chuck
• 4 cups water
• 2 cups low sodium beef broth
• 2 cups sliced celery
• 2 cups sliced fresh mushrooms
• 1 cup sliced carrot
• 1 cup chopped onion
• (optional) 1 cup frozen peas
• (optional) 1 cup corn
• (optional) 1 cup green beans
• 1 teaspoon salt
• 1 teaspoon dried rosemary, crushed
• ½ teaspoon pepper
• 1 garlic clove, minced
• 1 ⨯ 8-ounce can tomato paste
• 1 cup quick-cooking barley (or regular barley, precooked)
• (optional) Pecorino Romano cheese

1. Trim fat from meat, cut meat into ½-inch cubes.
2. In a Dutch oven combine meat, water, broth, celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic and bring to boiling, reduce heat.
3. Cover and simmer 1 to 1-¼ hours or until meat is tender, if necessary, skim fat.
4. Stir in tomato paste and barley. Return to boiling; reduce heat. Cover and simmer about 10 minutes or until barley is done.
5. Tastes great topped with Pecorino Romano cheese.