olive oil
2 pounds chuck, diced
1 small onion, diced
5 cloves garlic, minced
8 cups beef broth
2 bay leaves
8 ounces mushrooms, sliced
3 stalks celery, diced
3 carrots, diced
3 potatoes, diced
1/2 cup pearled barley
1/2 cup frozen peas
2 tablespoons cornstarch
salt and pepper, to taste
- Preheat the oven to 275 degrees.
- Put about 1-2 teaspoons olive oil in a large Dutch oven and heat over medium high.
- Brown the meat, add the onion and garlic and cook until they are soft, about 5 minutes.
- Add the broth, bay leaves and salt and pepper.
- Cover and put in the oven for 2 1/2 hours.
- Remove the soup from the oven and add the carrots, celery, potatoes, mushrooms and barley to the soup.
- Cover and place over medium high heat until bubbling then lower heat and simmer for about an hour.
- Mix in the cornstarch with 1-2 tablespoons water and add to the soup.
- Increase the heat until the soup is boiling, stir.
- Remove from heat and serve.
