A hearty beef soup with vegetables, pearl barley and mushrooms simmered until tender.
Beef Barley Soup
A hearty beef soup with vegetables, pearl barley and mushrooms simmered until tender.
Ingredients
- 1 tablespoon olive oil
- 2 pounds beef stew meat
- 1 onion finely chopped
- 3 large carrots cut into 3/4-inch pieces
- 3 stalks celery sliced
- 2 teaspoons garlic minced
- 8 cups beef broth
- 1 dried bay leaf
- 2 sprigs fresh thyme or 1 teaspoon dried thyme
- 3/4 cup pearl barley
- 1 cup mushrooms sliced
- 2 tablespoons parsley chopped
- salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Season beef with salt and pepper. Brown half the meat in a single layer for 3-5 minutes per side; repeat with remaining meat.
- Remove meat and keep warm. Add onion, carrots, celery and garlic; cook 4-5 minutes until softened. Vegetables may be left in for softer texture or reserved and returned later.
- Add beef, broth, bay leaf and thyme. Bring to a simmer and cook 60 minutes or until beef is tender.
- If vegetables were reserved, return them now. Add barley and mushrooms; cook 20-30 minutes until barley is tender.
- Season with salt and pepper, sprinkle with parsley and serve.
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Source: Dinner at the Zoo
Category: Uncategorized