Beef Barley Soup

1 lb. beef (arm roast, round steak, etc.) diced

3/4 lb. fresh mushrooms, chopped fine

1 large carrot, diced

1 medium onion, chopped

1 clove garlic (or garlic powder equivalent)

2 large stalks celery, sliced

1 cup diced or stewed tomatoes (chop up large pieces)

~6 cups beef broth (I use Tone’s beef base [available at Sam’s] mixed with water)

1/2 cup raw pearled barley (not quick cooking)

1/2 tsp. thyme

2 bay leaves

salt and pepper to taste

In large dutch oven, brown meat well in a little oil.  Add mushrooms, stirring constantly to deglaze pan until all moisture is gone and mushrooms begin to brown.  Add onions, carrots and garlic and continue to stir constantly to caramelize them a bit.  Add a tiny amount of water if they act like they want to burn.  Add remaining ingredients and simmer until barley is cooked, about 1 hour.  Remove bay leaves.