Ingredients:
2 Tbsp. olive oil
2 Tbsp. butter
1 lb. sirloin, cut into bite-size pieces
1 large onion, chopped
1 clove garlic, minced
3 stalks celery, chopped
3 carrots, chopped
4 oz. fresh mushrooms, chopped
1 bay leaf
4 cups (32 oz.) beef broth, plus
2 beef bouillon cubes dissolved in 4 cups (32 oz.) boiling water
1 cup dry pearl barley
salt and pepper, to taste
Directions:
In a large 6 -8 quart pot, on med-low heat, melt olive oil and butter. Brown the beef. Then add the chopped onions and garlic; cook, stirring occasionally for about 5 minutes, until onions are soft. Add chopped celery, carrots and mushrooms; cook for a few more minutes. Add beef broth and beef bouillon mixture (should have 8 cups total, broth and bouillon). Add bay leaf and stir. Bring to a boil, then reduce heat and simmer for an hour. Add a bit more water if liquid level goes down. Add barley, stir, bring to boil again, then reduce to simmer -- cover and cook for another 1/2 hour, until barley is tender. Adjust for salt and pepper, to taste. Remove bay leaf and serve.
