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Heat large stock pot over medium-high heat. Add oil to pan. While pot is heating up, in a shallow dish combine flour, paprika, salt and pepper. Stir to mix together. Dredge stew beef in flour mixture, shaking off excess. Place flour coated beef in pan. Brown meat on all sides. (It is best to brown meat in two batches) Add all meat to pot. Add the following ingredients to pot: beef broth, water, beef base, Worchester sauce, tomato paste, bay leaves, onion powder, oregano, and nutmeg. Let pot come to a boil, reduce heat to medium - low to simmer soup mixture for 45 minutes. Add onion, celery, carrots, mushrooms, and barley. Simmer for additional 30 minutes, stirring a few times. Taste to add salt and pepper to personal preference. Remove bay leaves from pot, ladle into your favorite soup bowl and enjoy. Taste great as leftovers.
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