BEEF AND BARLEY SOUP

Today we had crispy fried chicken livers.........okay, okay, I know that not many of you are into chicken livers.........so won't go into detail..........but believe me.........they were delicious.  So easy.........melt about 1/2 cube of butter in a skillet and add a dose of olive oil (so butter won't burn)........dip the livers in flour and brown crispy in the butter.........

Tomorrow will be beef and barley soup.........great recipe and who doesn't like barley?

In a big pot.......brown about a pound of some kind of beef cut into cubes.  You could use a cheap roast, London broil, cheap steak........any kind of beef will work cause you will simmer it and it will become tender.
Remove the beef cubes from the pan.........should be some greasy leavings behind. May need to add a Tblsp of oil........
Now add 1 onion chopped, 1 carrot chopped, and some fresh mushrooms.......simmer and stir about 15 min......til all is soft. Sprinkle with salt.
Now throw in some minced garlic (about 3 or 4 cloves) and 2 Tblsp of tomato paste......stir.
Remove this from the burner and add 3/4 cup red wine.......return to heat and stir and cook til a boil........cook for just a minute or so.
Now dump in your beef cubes and about 4 cups of chicken stock and a couple cups of water. Yes, I did say chicken stock Not beef stock.......chicken gives a milder more savory flavor.
Bring to a boil and then turn to simmer and simmer covered for about an hour.
NOW add 3/4 cup barley and cook covered for about 20 minutes........Take the lid off and cook another 20 minutes or so.
A lesson I learned years ago...........a little barley goes a LONG way.......I didn't think it looked like enough when I added barley and I found it quadruples in size and I had a huge glob of barley!!! 
Serve with some soft warm bread........some like a little horseradish with this..........so good!