Search This Blog

Follow by Email

Friday, January 2, 2015

Beef Barley Mushroom Soup

2 pounds beef stew meat, cut into small
1 tablespoon vegetable oil
1 1/2 onion, chopped
3 stalks celery, chopped
3 carrots, chopped
7 1/2 cups beef stock
1 1/2 t. thyme
8 ounces pearl barley
1 pound mushrooms, sliced
Salt & pepper to taste
1.Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.
2.Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot.
3.Pour beef stock into the pot.
4.Stir pearl barley into the stock; add thyme
5.Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.
6.Stir mushrooms through the soup; cook 1 hour more; season with salt and pepper.