Beef Mushroom Barley Soup You Have To Try

Sunday, 6 November 2016

Beef Mushroom Barley Soup

"Family favorite. It form of becomes a form of stew as the barley soaks up a good deal of the beef stock. Best component is that it receives better with age, so make masses and enjoy at some point of the week! It's usually better the second one day, so that you may need to cook it someday, refrigerate it overnight, and then cook it once more the next day."

Ingredients :

2 pounds red meat stew meat, reduce into small portions
1 tablespoon vegetable oil
1 1/2 onion, chopped
3 stalks celery, chopped
three carrots, chopped
7 half cups beef inventory
8 ounces pearl barley
1 pound mushrooms, sliced

Instructions :

Prep : 15M	Cook : 6M	Ready in : 3H25M

Cook red meat stew meat in a big skillet over medium heat until completely browned, 5 to 7 minutes; switch to a big soup pot.
Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the warm oil until the onions are tender, about five minutes. Add the vegetable mixture to the pork within the pot.
Pour red meat stock into the pot.
Stir pearl barley into the inventory.
Place soup over medium-low warmth, carry to a simmer, and cook, stirring from time to time, until the beef is completely smooth, about 2 hours.
Stir mushrooms thru the soup; cook 1 hour more.

Notes :

Reynolds® Aluminum foil can be used to hold food moist, cook it calmly, and make clean-up less complicated.

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