Beef Soup with Barley

• 6 cups beef stock (preferably homemade)
• 1 large onion, minced
• 12 cup pearl barley
• 34 cup cubed raw beef (like stewing beef)
• 2 carrots, scraped and diced
• 2 potatoes, peeled and diced
• 2 celery ribs, diced
• 12 teaspoon dried rosemary

1. In a large heavy stock pot or soup pot, combine beef stock, minced onion, barley and raw beef.
2. Cover; bring to a boil.
3. When boiling, reduce heat and simmer for about 90 minutes or until the barley has swollen and is tender.
4. Add carrots, potatoes, celery and rosemary; season to taste with salt and pepper.
5. Simmer until the veggies are cooked but not mushy; serve.
6. Please note that the amount of carrots, celery and potatoes can be varied according to your personal tastes; feel free to add more of less of each.

beef stock, onion, pearl barley, beef, carrots, potatoes, celery, rosemary

Taken from www.food.com/recipe/beef-soup-with-barley-80908 (may not work)