Beef Barley Soup

Beef Barley Soup

2 small packages of stewing beef, cut into small pieces

2 tbsp cooking oil

1 large Spanish onion, cut in chunks

2 - 3 tbsp garlic, minced

1 large can diced tomatoes

8 cups beef stock

2 tbsp Worcestershire sauce

1 tsp salt

1/2 tsp pepper

2 tsp Mixed Italian spices

1/2 small package carrots, French cut

1/2 cup barley

Heat oil in a large pot over medium heat. Add beef and cover. Cook approximately 10 minutes or until beef is cooked through. Add onion and garlic, cover and cook another 10 minutes or until onion is soft. 

Add canned tomatoes and beef stock, a can or two of water, Worcestershire sauce, Italian spice, salt and pepper. Cover and simmer for about 30 minutes. 

Reduce heat to medium low. Add carrots, cover and simmer approximately 1 hour. 

Add barley, cover and simmer approximately 1 hour. 

Add salt and pepper to taste and serve. 

Adjust your quantities of all ingredients based on what you prefer to have more of in your soup.