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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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Some modifications to a recipe from : I swapped stew meat for beef shank (no skimming necessary), added mushrooms and extra barley, and made some specific decisions re broth, tomatoes, spices, etc. The secret is low and slow cooking in a covered pot; the DH couldn't believe how good it was and had refill after refill! Ingredients:
1 tablespoon vegetable oil |
1 medium onion, chopped |
1 cup carrot, chopped |
1 cup celery, chopped |
3 garlic cloves |
8 button mushrooms, quartered |
1 (15 ounce) can diced tomatoes, retain liquid |
2 1/2 lbs stew meat, cut in 1-inch pieces |
6 cups beef broth |
2 teaspoons salt (to taste) |
1/2 teaspoon pepper |
2 teaspoons dried thyme |
3/4 pearl barley |
Directions:
1. In a large Dutch oven, heat oil to medium high and saute onions, carrots and celery until softened, about 5 minutes.
2. Turn heat down to medium and add garlic, stirring until incorporated.
3. Add beef, liquid and rest of ingredients, except for barley. Bring ingredients to a boil and then reduce heat to low. Cover and simmer for 45 minutes.
4. After 45 minutes, add barley and simmer covered for an additional 50-60 minutes. If the soup becomes too thick, stir in a cup of water or broth. Taste the soup and if necessary, add extra seasonings, to taste.
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