Beef-and-Barley Soup

1 onion, chopped
2 celery ribs, chopped
4 carrots, chopped
1 (8-oz.) package baby portobello mushrooms, sliced
1 garlic clove, minced
Olive oil
Salt and pepper
2 tsp. chopped fresh rosemary
1 1/2 lb. flank steak, cut into bite-size pieces (It’s easier to do this if the meat is slightly frozen.)
2 Tbsp. tomato paste
4 cups beef broth
2 cups chicken broth
2 cups water
1 cup barley
1/4 cup chopped fresh parsley

1. Sauté onion, celery, carrots, and garlic in a Dutch oven for 10 to 15 minutes or until vegetables are softened. Sprinkle with salt and pepper and rosemary. Season steak with salt and pepper, and add to veggie mixture. Sauté steak for 15 minutes. Stir in tomato paste and next 3 ingredients. Cover and simmer for 1 hour. Stir in barley, and cover and cook 20 more minutes. Season with salt and pepper to taste. Stir in parsley just before serving.