• If you're looking for a savory beef stew recipe, try Kim S's "Mushroom Barley Soup".

Ingredients

  • 1-1/2 lbs. boneless beef chuck, cut into 3/4” cubes
  • 1 Tablespoon cooking oil
  • 2 cups finely chopped onion
  • 1 cup diced carrots
  • 1/2 cup sliced celery
  • 1 lb. fresh mushrooms, sliced
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried thyme
  • 1 can (14-1/2 ounces) beef broth
  • 1 can (14-1/2 ounces) chicken broth
  • 2 cups water
  • 1/2 cup medium pearl barley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 Tablespoons chopped fresh parsley
0 (Rated by 0 moms)
READY IN 2 Hr 20 Min
COOK TIME 2 Hr 20 Min SERVINGS 11
MAIN INGREDIENT Beef
MEAL/COURSE Dinner
TYPE OF DISH Soup and Stew
SEASON/OCCASION Winter
COOKING METHOD Stove-Top
DIETARY NOTES Nut-free, Comfort Food

Preparation

  1. In a Dutch oven or soup kettle, brown meat in oil. Remove meat w/a slotted spoon and set aside. Saute onion, carrots and celery in drippings over medium heat until tender, about 5 minutes.
  2. Add mushrooms, garlic & thyme; cook and stir for 3 minutes. Add broths, water, barley, salt if desired and pepper.
  3. Return meat to pan; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until barely and meat are tender. Add parsley.

Rating

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