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4. Beef and Mushroom Barley Soup

This is a hearty, stick-to-your-ribs meal. It is perfect for those nights when the temperature drops below zero.
Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound beef stew meat cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 yellow onion chopped
  • 16 ounces mushrooms quartered
  • 1/2 cup pearl barley
  • 6 cups beef broth
  • 2 carrots sliced

Method
 

  1. Heat the olive oil in a large Dutch oven over medium-high heat.
  2. Add the beef and brown on all sides.
  3. Add the onion and mushrooms, cooking until the onion is translucent.
  4. Stir in the barley, beef broth, and carrots.
  5. Bring the pot to a boil, then reduce the heat to low.
  6. Cover and simmer for 40 minutes, or until the beef and barley are tender.