Beef Barley Soup and Crusty Rolls

It’s COLD outside!!! It’s that time of the year where the mercury in the thermometer packs up and goes down south! Tummy warmers are so good!!!

Beef Barley Soup

1 pound stew beef cut into small pieces
2 garlic cloves, minced
6 cups beef broth
4 cups water
1 14.5 ounce can of crushed tomatoes
1 1/2 cups onion chopped
1 1/2 cups diced carrots
1 C. diced celery
1/2 pound chopped mushrooms
3/4 cup pearl barley
1 teaspoon oregano
salt and pepper to taste

Brown stew beef in 6 quart stock pan. Add garlic and onions and cook for 3 minutes. Add water, beef broth, tomatoes and cook until beef is tender, about 1 hour. Add vegetables, barley and spices. Cook 45 minutes or until barley is tender. Season with salt and pepper.

Crusty Hard Rolls

Starter:

1/2 cup warm water
1 cup flour
1/8 teaspoon yeast

Mix together, cover, let rise over night.

Dough:

All of starter
3 1/2 cups flour
1 cup warm water
1 1/2 teaspoons salt
1/4 teaspoon yeast

Combine all ingredients. Let rise for 3 hours, punching down and turning over after one hour and again after 2hours. Divide into 12 pieces, shape into balls and firm them up by rolling them under your lightly cupped fingers on an unfloured surface. Place the rolls on parchment lined baking sheet, cover, let rise 1 1/2 hours. Refrigerate several hours or overnight. Remove from refrigerator, brush with 1/2 cup water mixed