Beef Soup with Barley

I have not yet tried this, but it is from an overdue library book (From Our Mothers' Kitchens) and I want to return the book tomorrow, so need to get the recipes I want to try copied down, pronto. I am very much looking forward to trying this soup.

• Ready In: 2 hrs 15 mins
• Serves: 4

Ingredients

• 6  cups  beef stock (preferably homemade)
• 1  large onion, minced
• 1⁄2 cup pearl barley
• 3⁄4 cup  cubed raw beef (like stewing beef)
• 2  carrots, scraped and diced
• 2  potatoes, peeled and diced
• 2  celery ribs, diced
• 1⁄2 teaspoon dried rosemary

Directions

1. In a large heavy stock pot or soup pot, combine beef stock, minced onion, barley and raw beef.
2. Cover; bring to a boil.
3. When boiling, reduce heat and simmer for about 90 minutes or until the barley has swollen and is tender.
4. Add carrots, potatoes, celery and rosemary; season to taste with salt and pepper.
5. Simmer until the veggies are cooked but not mushy; serve.
6. Please note that the amount of carrots, celery and potatoes can be varied according to your personal tastes; feel free to add more of less of each.