Beef Barley Soup

By LadyRev-2

Ingredients

• I Tbsp. unsalted butter
• 1 Tbsp. olive oil
• Salt and freshly ground black pepper
• 2 pounds beef shoulder, cut into 1/2-inch pieces
• 2 small yellow onions, peeled and chopped
• 8 cups Homemade Beef Stock, plus more if necessary
• 1 bouquet gami of rosemary, thyme, and bay leaf
• 3/4 cup pearl barley
• 3 carrots, peeled and cut into 1/2-inch pieces
• 3 parsnips, peeled and cut Into 1/2-inch pieces
• 1 pound mixed mushrooms, such as cultivated white, cremini, yellowfoot, chanterelle, hedgehog, or black trumpet, cut into 1- inch pieces

Preparation

Step 1

Heat butter and oil in a large pot over medium-high heat. Season beef with salt and pepper. Sear meat in two batches on all sides until well browned, about 5 to 7 minutes. Remove meat with a slotted spoon, and set aside. Add onions, and cook, stirring constantly, until well caramelized, about 5 to 7 minutes.

Return meat to pot, and add stock. Bring to a boil. Reduce heat, and simmer for 1 hour. Add bouquet garni, barley, and vegetables, and simmer for 1 hour, adding more stock if necessary. Adjust seasonings.