This simple recipe for classic, comforting beef and barley soup highlights the nutty chew of our Pearled Barley alongside our flavorful Northwoods Mushroom Blend.
Prep time: 10 min
Cook time: 140 min
Total time: 145 min
Ingredients
Makes 4 to 6 servings
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2 Tablespoons Olive Oil
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1/2 Pound Pound Cubed Beef Stew Meat
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1 Large Onion, diced
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1 Medium Carrot, diced
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2 Stalks Celery, diced
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1 Ounce Dried Northwoods Mushroom Blend, rehydrated and coarsely chopped
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4 Cups Beef Stock
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2 Cups Water
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1 Cup Pearled Barley , uncooked
Directions
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Heat oil in large, heavy-bottomed stock pot over medium-high heat. Add beef, and cook, stirring occasionally, until browned on all sides. Add onion, and continue cooking until softened, about 5 minutes.
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Add carrots and celery, and continue cooking until celery is slightly translucent, about 5 minutes.
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Add mushrooms, stock, water, barley and bay leaves. Bring to a boil over high heat, then reduce heat to low. Cover and simmer 2 to 3 hours, until beef is very tender and barley is fully cooked.
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Remove bay leaves. Season to taste with salt and black pepper.