One of my favorite soups when I was growing up was this beef and barley soup my mom used to make. It was cozy, warm, and perfect on a winter day. Unfortunately, my husband is allergic to barley, so this was the perfect edit! The mushrooms and beef broth add that much more flavor!
Place the oil in a pot over medium high heat. Add the carrots, celery, and mushrooms. Sauté until soft.
Add the stew meat and brown.
Add the rice, beef broth, and water. Bring to a boil, then cover and turn heat to low. Cook for three hours.
Add salt and pepper to taste.