1 cup barley, or similar grain
Olive oil
2 lbs cubed stew meat
2 cups diced carrots
1 1/2 cups diced celery
1 medium onion, chopped
1/2 lb cremini mushrooms, chopped
2 bay leaves
10 cups beef broth

Prepare barley using directions provided. In a large Dutch oven, brown seasoned beef in olive oil. Remove and cook veggies in more oil in the same pot, and saute them for about 20 minutes. Add the stock, bring it to a boil, then reduce it to a simmer. Add prepared barley and continue to simmer for 20 minutes more. Add the beef chunks back into the pot and warm soup thoroughly. Remove bay leaves and serve hot with crusty sourdough.