Beef And Barley Soup: Heavenly, Healthy, And Hearty - cooking recipe

Ingredients

3/4 lb beef sirloin or 3/4 lb round steak
salt and pepper
1 1/4 tablespoons butter
4 1/2 cups beef broth
1 cup irish beer
1/4 cup barley, rinsed and drained
1 large tomatoes, diced
1 large carrot, peeled and cut into bite-sized cubes
1 turnip, peeled and cut into bite-sized cubes
1 potato, peeled and cut into bite-sized cubes
1 yellow onion, peeled and chopped
1 stalk celery & leaves, chopped
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme (rub between fingers to waken flavor)
1/4 teaspoon dried dill weed (rub between fingers to waken flavor)
1 pinch salt and pepper
1 bay leaf

Preparation

Wash beef; pat dry with paper towels. Trim away any visible fat; season beef with salt and pepper (to taste). Cut into small bite-sized cubes.
Melt butter in a large, heavy-bottom saucepan. Transfer the beef to the hot butter and cook over medium heat until brown on all sides.
Add remaining ingredients to saucepan; bring to a boil. Reduce heat to simmer and continue cooking, covered, for 1 1/2 hours or until barley is tender and beef is fork-tender.
Remove the bay leaf and laddle into warmed soup bowls. Enjoy your soup as a meal complete unto itself or add a lightly-dressed fresh spinach salad and warm crusty french/italian bread.
COOK'S TIP: For a delicious twist on traditional beef and barley soup, when it's done simmering stir in 4 cups of fresh baby spinach. Let stand, covered, for 5 minutes.