Ingredients:

• 2 tbls vegetable oil
• 2 lbs beef stew meat, cut into bite-size pieces
• 2 lbs meaty beef bones (such as beef shank bones)
• 3 celery stalks, chopped
• 1/4 cup pearl barley
• 4 cups water
• 4 cups beef broth
• 1x 796ml (28oz) can of tomato puree
• 5 small bay leaves
• 2 tsp garlic powder
• 3 lge carrots, finely chopped
• salt to taste

Preparation:

• Heat oil in large pot over medium-high heat. Add bones first and sauté until dark brown. Transfer bones to a plate then sauté chopped meat until dark brown before also transferring to a plate.
• Add celery, carrots and barley to pot and sauté until soft.
• Add water, beef broth, tomatoes, bay leaves and garlic powder and stir.
• Return beef and bones to pot and bring to boil.
• Reduce heat to medium-low, cover with a crack of a wooden spoon and simmer until beef is tender.*

* I actually make my soup in the morning and leave it to simmer all day.

** PHOTO TO FOLLOW… eventually**