Vegetable beef barley soup

By broots

Ingredients

• 6 oz sirloin beef (round or tip), diced
• 3 Tbsp all-purpose flour
• 1 Tbsp vegetable oil
• 2 tsp finely chopped garlic
• 1 1/2 cups diced onion
• 3/4 cup diced carrots
• 2 cups sliced button mushrooms
• 1/2 cup diced parsnip
• 1/2 cup diced potato
• 7 cups beef stock
• 1/4 cup pearl barley
• 1 tsp dried thyme (optional)
• pinch of salt and pepper
• 2 Tbsp chopped parsley

Details

Servings 6
Adapted from artoflivingwell.ca

Preparation

Step 1

Heat the oil in a large, nonstick pot and set over medium heat. Add the garlic, onion, carrots and mushrooms and sauté until tender, about 10 minutes.
Add the parsnip, potato, stock, barley dried thyme (if using) and seared beef. Bring to a boil, then reduce the heat to low and simmer, covered, for about 35 to 40 minutes or until the barley and potato are tender.
Add more stock if the soup is too thick, and season with salt and pepper. Serve in bowls, and garnish with parsley.