Beef Mushroom Barley Soup

Beef Mushroom Barley Soup
  • 2 pounds beef stew meat, cut into small pieces
  • 1 tablespoon vegetable oil
  • 1 1/2 onion, chopped
  • 3 stalks celery, chopped
  • 3 carrots, chopped
  • 7 1/2 cups beef stock
  • 8 ounces pearl barley
  • 1 pound mushrooms, sliced


  1. Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.
  2. Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot.
  3. Pour beef stock into the pot.
  4. Stir pearl barley into the stock.
  5. Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.
  6. Stir mushrooms through the soup; cook 1 hour more.

03/30/2017
Beef Mushroom Barley Soup, recipe PT15M PT1H 5 455 calories

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