2-3 lbs. ground beef
2 lbs. chuck steak
1 lg. Spanish onion, diced
7 cloves garlic, chopped
) pkg. fresh mushrooms, sliced
2 tbsp. vegetable oil
1 1/2 gallons water
10 beef bouillon cubes
2 lbs. carrots, peeled & sliced
1 tsp. salt
1 tsp. pepper
2 bay leaves
1 tbsp. parsley
1 tbsp. sweet basil
1 tbsp. oregano
1 lb. bag barley

Using a 12 quart stock pot, brown ground beef, drain and set side. Braise steak on both sides and set aside. In the same pot sauce onion, garlic and mushrooms in oil until the onion is soft. Add water, bouillon, carrots and seasoning. Add whole steak and beef and boil at high heat for 1 1/2 hours, stirring occasionally.

Remove the steak and cut off the fat and bone. Cut the meat into cubes and return to the pot. Rinse barley and add to the soup. Cook over medium high heat for another 1 1/2 hours. Stir frequently as the soup thickens. Remove and serve.