INGREDIENTS:
DIRECTIONS:
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. (I browned the beef in bacon fat with some garlic salt) |
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. (I left the fat from the previous step and didn't add any oil) |
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. (I did this for about 1.5 hours and tested occasionally for tenderness.) |
6. | Stir mushrooms through the soup; cook 1 hour more. (45 minutes was enough.) |
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