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Beef and Barley Soup

1 1/2 lbs. boneless beef chuck
2 lbs. shin meet
10 c. water
3 c. celery, sliced
3 c. mushrooms, sliced
2 c. carrots, sliced
2 c. onions, chopped
2 tsp. salt
1 1/2 tsp. rosemary, crushed
3/4 tsp. pepper
2 cloves garlic, chopped
6 oz. tomato paste
3/4 c. quick cook barley


Trim fat off meat. Cut in 1/2 inch cubes. Put in pot. Add next 10 ingredients. Bring to a boil; cover and lower heat. Simmer 1 1/4 hours or until meat is tender. Skim off fat, if needed. Stir in tomato paste and barley. Bring to boil; lower heat, cover. Simmer 15 minutes or until barley is done. Serves 6.


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