Beef Mushroom Barley Soup
Description
Starting with stew meat, onion, celery, and carrot, this recipe yields a beef, mushroom, and barley soup sure to become a family favorite.
Ingredients
•
2 pounds beef stew meat, cut into small pieces
•
1 tablespoon vegetable oil
•
1 1/2 onion, chopped
•
3 stalks celery, chopped
•
3 carrots, chopped
•
7 1/2 cups beef stock
•
8 ounces pearl barley
•
1 pound mushrooms, sliced
Directions
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.
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.