Hearty Beef Barley Soup

• 3 lb. boneless cubed chuck steak
• 1 Tbsp. olive oil
• 1 lb. beef bones
• 3 c. beef stock
• 3 c. water
• 3/4 c. chopped parsley
• 3 bay leaves
• 1 tsp. dried thyme
• 1/4 tsp. pepper
• 1/2 c. pearl barley
• 8 small peeled white onions
• 3 sliced carrots
• 8 oz. sliced mushrooms

1. Cut beef into 1/2-inch cubes.
2. Heat oil in Dutch oven until hot.
3. Cook and stir beef in oil until beef is browned.
4. Add beef bones, beef broth, water, parsley, bay leaves, thyme, pepper and barley.
5. Simmer, covered, 1 hour.
6. Add onions; cover.
7. Simmer 30 minutes.
8. Add carrots and mushrooms; cover.
9. Simmer until beef and vegetables are tender, about 10 minutes longer.
10. Strip beef from bones and add to soup.
11. Discard beef bones and bay leaves.
12. Skim off any grease on surface.
13. Season with salt and pepper.

olive oil, beef bones, beef stock, water, parsley, bay leaves, thyme, pepper, pearl barley, white onions, carrots, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=578091 (may not work)