1. Trim fat from meat, cut meat into 1/2-inch cubes. 2. In a dutch-oven sear meat in batches in olive oil; set aside. 3. Add water, broth, celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic to the Dutch oven and bring to boiling, reduce heat. 4. Return meat to the pan. 5. Cover and simmer 1 to 1-1/4 hours or until meat is tender, if necessary, skim fat. 6. Stir in tomato paste and barley. Return to boiling; reduce heat. Cover and simmer about 10 minutes or until barley is done. ---------------------------------------------------------------------------
Nutrition
Ingredients
