Beef & Barley Soup

• 1 lb beef stew meat
• 2 cups chopped onions
• 2 cloves garlic, minced
• 2 (10 1/2 ounce) cans condensed beef broth
• 2 cups water
• 14 cup barley
• 1 12 teaspoons paprika
• 1 teaspoon salt
• 14 teaspoon caraway seed
• 18 teaspoon dried marjoram
• 3 russet potatoes, peeled,cut in 1/2 inch cubes
• 3 carrots, sliced
• 2 stalks celery, sliced
• 1 (16 ounce) canregular stewed tomatoes
• 1 (4 ounce) can mushrooms

1. Cut beef stew meat into bite size pieces.
2. Cook beef and onion in 3 Tbs oil in large soup pot until beef is brown.
3. Drain fat.
4. Stir in the garlic and heat for another minute.
5. Add the broth, water, barley, paprika, salt, caraway seed, and marjoram.
6. Heat to boiling.
7. Reduce heat.
8. Cover and simmer 1 1/2 hours.
9. Add the stewed tomatoes, mushrooms (with liquid), potatoes, carrots, and celery.
10. Heat to boiling, reduce heat: cover and simmer until the vegetables are done to your taste.
11. 30- 45 minutes.

beef stew meat, onions, garlic, condensed beef broth, water, barley, paprika, salt, caraway, marjoram, potatoes, carrots, stalks celery, canregular stewed tomatoes, mushrooms

Taken from www.food.com/recipe/beef-barley-soup-85812 (may not work)