2 lb. beef chuck, cut into cubes
2 tbsp. minced garlic
1 large onion, chopped
2 (8 oz. ea.) pkgs. baby bella mushrooms, cut into quarters
3 cups chicken stock
3 cups beef stock
2 large carrots, peeled and cut into coins
1/4 cup balsamic vinegar
1 tbsp. Kitchen Bouquet
4 bay leaves
3/4 cup barley
1/2 cup (1 stick) butter, divided
salt and pepper, to taste

Melt 2 tablespoons butter in large soup pot over medium heat. Add cubed beef and season with salt and pepper. Brown beef on all sides and remove from pot.

Reduce heat and add 2 tablespoons more butter and brown garlic and onion. When onion is almost brown add the remaining butter and the mushrooms. Turn up heat. When mushrooms are browned return beef to pot and reduce heat to a simmer.

Add stock, carrots, vinegar, Kitchen Bouquet and bay leaves. Simmer for one hour. Bring to a boil, add barley and boil until barley is tender. Remove from heat and serve.

Submitted by: Jim Piren