• Heat olive oil in large skillet set over medium heat; add beef and cook until well browned.
• Using slotted spoon, transfer beef to large stockpot. Add stock, tomato pasta, celery, carrots, onion, barley, garlic, bay leaves, mushroom, and salt and pepper to taste; bring to boil.
• Reduce heat; simmer, stirring occasionally, for about 1 hour or until beef is very tender and starting to shred. Ladle into large bowls.

Recipe provided by Joseph Ciminera