¼ c olive oil or vegetable oil
1 c barley
1 onion
6-10 carrots
celery
crushed tomatoes (1 large can, or peeled crushed fresh tomatoes [crush in blender]) or tomato sauce
beef soup bones or 4 cans canned beef broth Boil bones in water and 2 T salt for at least an hour to get broth)
beef bouillon
salt and pepper
Heat oil in large heavy pot. Salt and pepper raw beef, lightly coat with flour, and brown full pieces in hot oil. You want nice dark brown drippings for flavor, so be sure the oil is hot enough to really sizzle. Meanwhile, boil soup bones or canned broth in a separate pot. When meat is brown all over pour hot broth over them and simmer for an hour, or until meat is tender. Be sure meat is fully covered. Add water if necessary. Add onion, cut into 1/8ths, and a handful of chopped celery, with celery leaves included. That inner bitter portion of a bunch of celery is best for soups.
When meat is tender remove meat from broth and cut into small pieces. Discard bones. Rinse 1 c. barley in cool water, then add to boiling broth. Boil gently for 30 minutes. Taste the broth and see if it has enough flavor, add bouillon and salt and pepper to taste. Do not be afraid to add plenty).
Add clean sliced carrots to soup and simmer for another 15 minutes. Add crushed tomatoes, or if tomato chunks bug you, use tomato sauce.
Your best tool is your taste. If there is not enough flavor, add salt and pepper and bouillon.
