Beef Barley Soup with Mushrooms

Melt butter in a Dutch oven over medium-high heat. Dust beef cubes with flour and add to Dutch oven. Cook until browned; remove and set aside. Add carrots, celery and onions. Cook until onions are translucent. Add mushrooms and garlic. Continue cooking until liquid is almost gone and mushrooms are browning. Cut beef cubes into bite-sized pieces. Add back to pot.

Add beef broth, bay leaves, tomato paste and Worcestershire sauce. Bring to boil, reduce heat. Cover and simmer 90 minutes or until beef is tender, stirring occasionally.

Stir in pearl barley and return to simmer, covered. Cook for another 30–45 minutes until barley is tender. Be sure to check and stir occasionally as the barley will absorb the liquid and/or stick. Add more water as necessary to keep the soup consistency. Salt and pepper to taste. Discard bay leaves.