I gave this 4 stars because I tweaked it quite a bit. I used stew meat cut into really small cubes and browned them in oil with garlic and onions. I added 1/4 cup red wine and reduced it. I put the meat into a large pot and added diced carrots and celery, 2 tetrapacks of beef broth, 1/2 tsp marjoram, 1/2 tsp thyme, 2 tsp beef buillion (instead of salt) and 3/4 cup pearl barley.
I brought it to a boil and covered the pot and simmered for 1 hour. I then added 1/4 cup flour (shaken in 1/2 cup cold water to eliminate lumps) and added it to the soup to thicken it just a bit.
I was DELICIOUS and my 3 kids had 2 helpings each!
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I gave this 4 stars because I tweaked it quite a bit. I used stew meat cut into really small...