Beef and Barley Soup

1 tbsp

canola oil

diced onions

One 224g

sliced thinly cremini mushrooms

scrubbed well & diced carrots

2 stalks

diced celery

3 cloves

minced garlic

8 oz

cut into 1/2-1 inch cubes beef

1 tsp

dried thyme leaves

1/2 tsp

freshly cracked black pepper

1/4 tsp

table salt

1 large

ripe (coarsely chopped or 1 cup chopped) tomatoes

8 cups

beef stock

3/4 cup

rinsed well pot barley

In a large saucepan, a Dutch oven is perfect, heat over medium-high heat, add oil and the onions, sauté until golden brown. Add carrots, celery, garlic, beef, thyme, pepper and salt. Stir in well, and sauté for about 2 minutes.
Add tomatoes, stir in well, pour in stock, stir in well, add barley, stir in well, bring to the boil, cover, reduce heat to simmer, cover and simmer for 35-40 minutes.