Beef and Barley Soup

1 lb stew meat cut small
1/2 cup cooking sherry

Braise meat, then de-glaze pan with sherry.  Move to soup pot.

a bit of olive oil.
1 yellow onion
3 cloves garlic
3 large carrots - diced or minced
3 stalks celery - minced

Sweat in the same pan as the meat, move to soup pot.

2 quarts beef broth
1 cup of pearl barley
1 cup copped celery

Add these things to soup pot.

1 cup of shredded cabbage

Pinches to taste:
Oregano
Rosemary
Parsley
Thyme
Salt
Pepper

Then these things too.

Cook at low to medium for 1 1/2 to 3 hours or until the meat is to your liking.

The barley sort of expands.  I did find I had to add a bit of water to the left overs.  This is an extremely filling soup.