1 lb. lean beef meat water 3.5 - 4 cups beef broth 1 lg. onion 4 small carrots 1 cup barley (I used quick cook, but you can also use regular and cook longer) salt pepper 5 cloves garlic, minced 2 T flour
Cook meat in a little bit of water. Cut up into small pieces and put back into pot with juices. Add beef broth, chopped carrots, chopped onion and barley. Cook until carrots and barley are tender (about 15 minutes with quick cook barley - an hour with regular barley). Add garlic and season with salt and pepper to taste. Dip a little of the broth into a container and mix 2 T flour into it until smooth. Stir into soup. Allow to thicken for a few minutes. Enjoy!