The cabinets tell us when they need to be cleaned out...

Andy has been asking me to make Beef Barley Soup with some of our beef, we have a lot of freezer beef. Recently when our cabinet brackets broke - again - I noticed we still had pearl barley - so it seemed like the time. Oh - don't your cabinet brackets break routinely? Ours do. You see we clean out our pantry somewhat often because the brackets break, the shelves crash down and knock them all down. It gives us a chance to see what is in the back of the cabinet and get rid of old stuff. It often gives Andy a chance to give me a hard time about old stuff too. I don't think he means to give me a hard time... but I'm short and can only reach so far into the cabinet so I call not my fault.... kind of. I have found new brackets that break less, which is nice. This last time I was able to fine a new package of them in the basement and get the mess cleaned up pretty quickly. Someday we'll have a new kitchen and shelves that don't collapse on themselves. It's going to be great - someday.. We also can't wait to not have a stove in the middle of our island and hang the microwave on the wall!! I talk like this is happen any time in the near future, it's not. But it's still nice to dream about! Anyway... this soup is more of a stew - it gets very thick but it's warm and cozy and perfect for a cold day!

Beef Barley Soup
2 tablespoon Olive oil - For browning beef
1 tablespoon Butter - Added after browning
2 lb Beef stew meat - Cut into bite-sized chunks
1 cup Pearl barley - Not quick-cooking
6 cup Beef broth - Use low-sodium if desired
2 cup Water - Adjust based on thickness
3 Carrots - Sliced into rounds
3 Celery stalks - Chopped
1 Yellow onion - Diced
3 clove Garlic - Minced
1 cup Mushrooms - Optional, sliced
2 Bay leaves
1 teaspoon Dried thyme
1 teaspoon Dried rosemary
Salt To taste
Black pepper - To taste
2 tablespoon Tomato paste - Adds richness
tablespoon Fresh parsley - For garnish, chopped

Pat beef dry and season with salt and pepper.
Heat oil, brown beef in batches, remove and set aside.
Add butter to pot and scrape up browned bits.
Sauté onion, carrots, and celery; add garlic.
Stir in tomato paste and cook; add mushrooms.
Return beef, add broth, water, herbs; bring to simmer.
Simmer covered for 1 hour until beef is tender.
Add barley and simmer another 45-60 minutes.
Adjust seasoning, remove bay leaves.
Ladle into bowls, garnish with parsley, serve with crusty bread.