Chung Estate Beef Barley Soup

Description

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Chung Estate in Arlington, Texas in 1987.

• Contributed by Catsrecipes Y-Group

Ingredients

• 1 pound stew beef cut into small pieces
• 2 garlic cloves minced
• 6 cups beef broth
• 4 cups water
• 14½ ounce can crushed tomatoes
• 1½ cups white onion chopped
• 1½ cups diced carrots
• 1 cup diced celery
• ½ pound chopped mushrooms
• ¾ cup pearl barley
• 1 teaspoon oregano
• 1 teaspoon salt
• 2 teaspoons freshly ground black pepper

Directions

1. Brown stew beef in large stock pan then add garlic and onions and cook 3 minutes.
2. Add water, beef broth and tomatoes then cook until beef is tender.
3. Add vegetables, barley and spices then cook 45 minutes and season with salt and pepper.