Beef and Barley Soup

• 1 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces

• 1 1/2 cups carrots, thinly sliced

• 1 1/2 cups celery, thinly sliced

• 2/3 cup onion, chopped

• 1 package pre-sliced mushrooms (8-ounce)

• 2 tablespoons beef base (not broth, a concentrated base that makes beef broth)

• 8-10 cups water

• 1 large bay leaf

• 3/4 cup pearl barley

• Salt and pepper, to taste

Instructions: