Beef Barley Soup

• 1-1/2 pounds boneless beef chuck.
• 2 cup mushrooms, sliced.
• 1 tsp salt.
• 1 cup each Carrot, onions, celry all sliced.
• 4 cup water.
• 1 garlic clove, minced.
• 1 cup barley, (quick cooking).
• 1 tsp crushed rosemary.
• 1/2 tsp pepper.
• 1 can tomato paste (6 oz).
• 2 cup beef broth.

• Start with triming all the fat from meat, then cut it into 1/2-inch cubes.
• In a Dutch oven, mix all the meat, carrots, mushrooms, onion, celery, salt and garlic.
• Bring it to the boiling point, add water, rosemary, pepper and broth, now lower the heat.
• Cover up and let simmer about 1-1/2 hours or check when meat is tender.
• Stir in tomato paste and barley.
• Turn the heat to high and bring it to a boil, then lower the heat.
• almost done, place the cover and wait another 10 to 15 minutes, untill barley is ready.