1. Rub the Montreal spice on the stewing beef and let it sit while you’re chopping up the vegetables.
2. Chop up everything at once so it's easier for you to put in the pot after.
3. Heat up a big pot on medium to high and pour in the oil. Heat the oil and then pour in the minced garlic and onion until the onion starts to soften.
4. Add the diced tomatoes, mushrooms, carrots, barley and bay leaves until the mushrooms start to soften, around 5 minutes
Ta-Da! Enjoy your soup! I might try adding some potatoes next time to make it even more satisfying but I'll have to add in the potatoes closer to the end or it'll end up cooking for too long and dissolving!