Beef and Barley Soup with Mushrooms

By eborsy

Ingredients

• 1 package mushrooms, sliced
• 1 tbsp vegetable oil
• 8 oz stewing beef, cut into 1/4 inch pieces
• 2 onions, finely copped
• 2 stalks celery, thinly sliced
• 2 carrots, peeled and diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp cracked black peppercorns
• 1/2 tsp dried thyme leaves
• 1 bay leaf
• 1/2 cup pearl barley
• 2 tbsp tomato paste
• 6 cups beef broth

Preparation

Step 1

1. In a skillet, heat oil over medium-high heat. Add beef and cook stirring, until lightly browned. Using a slotted spoon, transfer to slow cooker stoneware.

2. Add onions, celery and carrots to pan and cook, stirring, until softened. Add garlic, salt, peppercorns, thyme and bay leaf and cook, stirring for 1 minute. Add barley and stir until coated. Stir in tomato paste, beef broth and reserved mushroom liquid and bring to a boil. Transfer to slow cooker stoneware.

3. Cover and cook on high for 3 hours. Discard bay leaf.