Barb's Beef Barley Vegetable Soup
2# good stew beef
2 cups carrots, chopped
2 cups celery, chopped
1 cup onion, chopped
3 lg garlic cloves, minced
2 pkgs mushrooms, sliced
1 14.5 oz can diced tomatoes
2 32 oz cartons beef broth
2 cups pearl barley, cooked per box
2 Tbsp Milford Spice Ravensview Rosemary Garlic
1/2 cup red wine
Season beef with Ravensview Rosemary Garlic.
Brown beef in large pot in 2 Tbsp olive oil, stirring occasionally, 10 min or until well browned. Remove to plate.
Add raw vegetables, cook until browned.
Add rest of ingredients to pot, and 1 cup water; stir; bring to boil.
Reduce heat and simmer 1 hr.