Beef and Barley Mushroom Soup

• 2 tablespoons olive oil
• 1 pound beef stew meat, cut into 1-inch cubes
• 1 large onion, diced
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1/2 cup pearl barley
• 1/4 cup all-purpose flour
• 4 cups beef broth
• 2 cups water
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add beef and cook until browned on all sides, then remove and set aside.
3. 3 In the same pot, sauté onions until translucent, then add garlic and mushrooms, cooking until softened.
4. 4 Stir in flour to create a roux, cooking for 1-2 minutes.
5. 5 Return beef to the pot and add barley, beef broth, water, thyme, and bay leaf.
6. 6 Bring to a boil, then reduce heat and simmer for 45 minutes, or until beef is tender and barley is cooked.
7. 7 Season with salt and pepper to taste.
8. 8 Discard the bay leaf and stir in parsley before serving.

Equipment

• Large pot
• Cutting board
• Chef's knife
• Measuring cups and spoons

Variations

• Add diced carrots or celery for extra vegetables.
• Use vegetable broth and omit beef for a vegetarian version.

Substitutions

• Substitute pearl barley with farro or wheat berries for a different texture.
• If you can't find beef stew meat, use chuck roast cut into cubes.

Pairings

• Pairs well with a full-bodied red wine.
• A refreshing saison beer complements the earthy flavors.

Nutrition

Tips

• For deeper flavor, brown the beef in batches and don't crowd the pot.
• Toast the barley in a dry pan before cooking to enhance its nutty flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.

Serving Suggestions

• Serve with crusty bread or buttered toast.
• Pair with a crisp side salad for a complete meal.

FAQ