Trim fat from 1.5 pounds boneless beef chuck. Cut meat into 1/2 inch cubes.
In a dutch oven combine meat, water, celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic. Bring to boiling; reduce heat.
Cover and simmer 1-1 1/4 hours or till meat is tender. If necessary skim fat. Stir in tomato paste and barley. Return to boiling; reduce heat. Cover and simmer about 10 minutes or till barley is done.