Beef, Barley, and Mushroom Soup

Name: Beef, Barley, and Mushroom Soup
Prep time: 1 h
Cook time: 2 h 40 min
Total time: 3 h 40 min
Yield: 6 serving(s)
Ingredients: 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

Submitted by ratherbeswimmin

"In '300 Sensational Soups' by Carla Snyder & Meredith Deeds"

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Ready In:: 3hrs 40mins
Ingredients:: 13
Serves:: 6

ingredients

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

directions

Season beef with salt and pepper to taste.
In a large pot, heat 1 tablespoon oil over med-high heat.
Add beef, in two batches, and saute until browned on all sides, about 5 minutes per batch, adding oil as needed between batches.
Remove with a slotted spoon to a warm plate.
Decrease heat to medium and add onion to the pot; saute until just browned, about 5 minutes.
Add bay leaves and thyme; saute for 1 minute.
Return beef and any accumulated juices to the pot and add stock; bring to a boil.
Decrease heat and simmer until beef is tender and easily pulled apart, 1 1/2 to 2 hours.
In a skillet, heat the remaining oil over medium heat.
Add carrots and celery; saute for 2 minutes.
Add mushrooms and saute until lightly browned, about 5 minutes.
Add barley and saute for 1 minute; set aside.
Remove beef from the pot with a slotted spoon and, using two forks, pull apart into bite-size shreds.
Discard any fat and gristle.
Return beef to the pot and add sauteed vegetables; bring to a simmer over medium heat.
Decrease heat and simmer until barley is tender, about 40 minutes.
Discard bay leaves; taste and adjust seasoning with salt and pepper.
Ladle into heated bowls and garnish with parsley.