Beef, Shittake and Barley Soup

By nanasally4

DFinase

Ingredients

• 3 tsp oil, divided
• 12 oz lean beef chuck for stew, cut into bite-size pieces
• 1 large onion, chopped
• 2 large carrots, diced
• 12 oz Shittake mushrooms, stems discarded and caps sliced
• 2 tsp minced garlic
• 4 cups chicken broth
• 2 cups water
• 1/2 cup barley, not quick cooking
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Details

Servings 6

Preparation

Step 1

1. Heat 1 tsp oil in a 5 quart pot over medium high heat. Add beef, cook 4-5 minutes or until browned. With slotted spoon, transfer beef to plate
2. Add remaining 2 tsp oil to pot. Sauté onions and carrots 3 minutes. Add mushrooms and garlic, sauté 3 minutes more
3. Return beef to pot. Add broth, water, barley, salt and pepper, bring to a boil. Reduce heat and simmer, covered, 30 minutes or until meat and barley are tender. Season with salt to taste