Ingredients:
680 grams boneless beef chuck
6 cups of water
1 1/2 cups sliced celery
1 1/2 cups sliced fresh mushrooms
1 cup carrots
1 cup chopped onion
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1 clove garlic, minced
1 170gram can tomato paste
1/2 cup quick-cooking barley
Directions:
Trim fat from meat; cut into 1cm cubes. In a dutch oven, combine meat, water, celery, mushrooms, carrots, onion, salt, rosemary, pepper and garlic. Bring to boiling; reduce heat. Cover and cook for about 1 1/4 hours or until meat is tender. if necessary skim fat.
Stir in tomato paste and barley. Return to boiling; reduce heat. Cover and simmer for about 10 minutes or til barley is done.
Makes 8 serves. 