Ingredients
6
6 servings
- •2 pounds beef stew meat, cut into small pieces
- •1 tablespoon vegetable oil
- •1.5 onion, chopped
- •3 stalks celery, chopped
- •3 carrots, chopped
- •7.5 cups beef stock
- •8 ounces pearl barley
- •1 pound mushrooms, sliced
Instructions
- Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.
- Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot.
- Pour beef stock into the pot.
- Stir pearl barley into the stock.
- Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.
- Stir mushrooms through the soup; cook 1 hour more.
Nutritional Facts
Per 6 servings
- Calories: 554
- Carbohydrate: 44g
- Fat: 25g
- Fiber: 10g
- Protein: 38g
- Sugar: 10g
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