Beef, Barley, And Mushroom Soup

Total Time: 3 hrs 40 mins Preparation Time: 1 hr Cook Time: 2 hrs 40 mins

Ingredients

• Servings: 6
• 1 1/2 lbs boneless stew meat, trimmed and cut into 1-inch chunks
• salt
• fresh ground black pepper
• 3 tablespoons olive oil, divided
• 1 large onion, chopped
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 6 cups beef stock
• 2 carrots, cut into small dice
• 2 stalks celery, cut into small dice
• 8 ounces shiitake mushrooms, stems removed and caps sliced thinly
• 1/2 cup pearl barley
• 1/4 cup chopped fresh parsley

Recipe

• 1 season beef with salt and pepper to taste.
• 2 in a large pot, heat 1 tablespoon oil over med-high heat.
• 3 add beef, in two batches, and saute until browned on all sides, about 5 minutes per batch, adding oil as needed between batches.
• 4 remove with a slotted spoon to a warm plate.
• 5 decrease heat to medium and add onion to the pot; saute until just browned, about 5 minutes.
• 6 add bay leaves and thyme; saute for 1 minute.
• 7 return beef and any accumulated juices to the pot and add stock; bring to a boil.
• 8 decrease heat and simmer until beef is tender and easily pulled apart, 1 1/2 to 2 hours.
• 9 in a skillet, heat the remaining oil over medium heat.
• 10 add carrots and celery; saute for 2 minutes.
• 11 add mushrooms and saute until lightly browned, about 5 minutes.
• 12 add barley and saute for 1 minute; set aside.
• 13 remove beef from the pot with a slotted spoon and, using two forks, pull apart into bite-size shreds.
• 14 discard any fat and gristle.
• 15 return beef to the pot and add sauteed vegetables; bring to a simmer over medium heat.
• 16 decrease heat and simmer until barley is tender, about 40 minutes.
• 17 discard bay leaves; taste and adjust seasoning with salt and pepper.
• 18 ladle into heated bowls and garnish with parsley.