Copied from my post in wagra-dexter.com.au:

I made a double batch of beef and barley soup for our Neighbourhood House Soup Day last weekend. It was very popular so if I share it here other families might like to enjoy this hearty but simple winter comfort food. More or less broth or stock determines whether it is soup or stew.

BASIC BEEF, BARLEY & VEG SOUP
500-600gr chuck steak or gravy beef, trimmed and diced.
1 large onion, chopped
1 large carrot, chopped
1 cup, or one short-cut tray, chopped celery
1/3 cup pearly barley, washed
3-4 large tomatoes blitzed, or 1-2 cans crushed tomatoes
1-2 litres bone broth or beef stock
2 level tbsp curry powder
2 beef cubes, crumbled in.

Cook all together in a pressure cooker set on “curry” for 30 minutes, or in a slow cooker on high for 3 – 4 hours until the barley is tender then check for flavour.

Fix the seasoning and flavour to taste. Anything, salt, pepper, beef cubes, sriracha, tomato paste, herbs, more curry powder, Worcestershire, whatever takes your fancy. Then continue to cook as needed, just enough to cook the seasonings if the meat is tender and barley is soft, or cook longer if required.

Mushrooms, capsicums, zucchinis, potato, sweet potato, pumpkin, etc, have been included in previous versions of this beef & barley soup. It can be as simple or as complicated as the home-maker likes to make it.