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Beef Barley Soup

1 lb To 2 lb chuck steak, or stew beef, cut into small cubes
4 qt Water
2 tb Beef boullion
1 lg Onion, chopped fine
3 md Carrots, chopped into little squares
5 Stalks celery, chopped fine
1 1/2 c Pot (pearl) barley
2 tb Chopped garlic
1/8 ts Cayenne

In a large dutch oven, add water, cubed beef, garlic, and cayenne. Bring to boil. Lower heat to simmer and allow to cook until meat is tender (can take a couple of hours). Bring back to boil, add barley, and while it is cooking, chop up the onion, celery and carrots. After adding the vegetables, lower heat to medium and allow to cook for about 20 30 minutes until barley starts to swell. Lower heat to simmer, and continue cooking for another 20-30 minutes, until barley is tender. Serve immediately, or can be frozen for up to 3 months.

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