2 tbsp. butter
1/2 lb. chuck (cut into 1/2" cubes)
1/2 c. celery, chopped
1/2 c. onion, chopped
1/2 c. carrots, chopped
1 c. tomato, chopped
2 c. mushrooms, sliced (I always use more)
1 clove garlic, minced
3 cans chicken broth (reduced sodium)
3 cans beef broth (reduced sodium)
1 c. med. barley
2 bay leaves
Fresh parsley

Melt butter. Add beef and saute until brown. Stir in celery, onions, carrots, tomatoes, mushrooms and garlic; reduce heat to medium. Cover and cook for 5 minutes. Stir. Add broths, barley and bay leaves. Bring to a boil, then cover and simmer 1 hour. If it thickens too much, add more broth or water.