Beefy Mushroom Barley Soup

1 pound cubed beef stew meat
1 tablespoon vegetable oil
2 cups water
2 tablespoons margarine
2 large carrots, diced
3 cloves garlic, minced
1 onion, chopped
2 stalks celery, chopped
1 pound fresh mushrooms, sliced
6 cups water
3 cubes beef bouillon cube
1/4 cup pearl barley
1/4 cup sour cream
Directions
1.Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables.
2.In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.
3.Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.

(You can substitute rice for barley if needed)
(courtesy allrecipes.com)