Beef Barley Soup on a Cold Snowy Indiana Day

It was clear to me when I heard the weather forecast yesterday that I would be staying home today and making a kettle of something warm. It didn't take long to choose a hearty beef and barley soup. We have this maybe twice a winter and it is a hearty good for you soup that slowly simmers away while you got about to other things.

It simmers alone upstairs as I type away down here in my office slash, family room slash, sewing room and exercise (not that it sees much of that!) room. Oh yes, we could call it a jungle room too due to the dozen or so big plants living here winter to spring.

Anyway here is what you need to make it.

 1/2 C. barley

2 pounds stew meat or about half of a large chuck roast
2 1/2 qt. water
1 clove garlic
1 onion
1 stalk celery
1 carrot
bay leaf
salt and pepper
1 dried red pepper

Combine everything except the barley in a large kettle and bring to a boil. Reduce to simmer and cook 2-3 hours until meat is fork tender. Remove the meat and tear or cut into bite size portions. Strain the broth and return it and the meat to the kettle. Add the barley and any additional vegetables you like and cook over medium low until tender. Serve with a salad and hot crusty bread.

BY THE WAY I FINISHED THE THREE BLIND MICE......THEY ARE CURRENTLY SLIPPING ACROSS THE TOP OF THE HOOSIER CABINET TOWARDS THE SUGAR BOWL.....UP TO NO GOOD I WOULD BET.