Beef and Barley Soup

• Meat

  • 4 slices Bacon
  • 1 1/2 lbs Ontario corn fed stewing beef such as chuck

• Produce

  • 2 Bay leaves
  • 1 cup Carrot
  • 1 cup Celery
  • 2 tbsp Garlic
  • 1 oz Mushrooms, dried
  • 8 oz Mushrooms
  • 1 cup Onion
  • 1 tsp Thyme

• Canned Goods

  • 4 cups Beef broth
  • 2 tbsp Tomato paste

• Condiments

  • 1 tbsp Balsamic vinegar
  • 1 tbsp Fish sauce
  • 1 tbsp Worcestershire sauce

• Pasta & Grains

  • 1 cup Pot barley

• Baking & Spices

  • 2 tsp Paprika, smoked
  • 1 Salt and pepper

Found on closetcooking.com

Description

Ingredients

• 1 ounce dried mushrooms
• 4 slices bacon, cut into 1 inch pieces
• 1 1/2 pounds Ontario Corn Fed stewing beef such as chuck, round, brisket, cut into 2 inch pieces
• 1 cup onion, diced
• 1 cup carrot, diced
• 1 cup celery, diced
• 8 ounces mushrooms, quartered or sliced
• 2 tablespoons garlic, chopped
• 1 teaspoon thyme, chopped
• 2 teaspoons smoked paprika
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 cup pot barley
• 2 bay leaves
• 1 tablespoon balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fish sauce
• salt and pepper to taste

Directions

• Cover the dried mushrooms in 1 cup of just boiled water and let sit until tender, about 15 minutes, before draining, reserving the water, and chopping the mushrooms.
• Meanwhile, cook the bacon in a larges sauce pan over medium-high heat before setting aside.
• Add the beef and sear until lightly golden brown on all sides before setting aside.
• Add the onions, carrots, celery and mushrooms and cook until tender, about 7-10 minutes.
• Add the garlic, thyme, paprika and tomato paste and cook until fragrant, about 1-2 minutes.
• Add the broth and deglaze the pan by scraping up the brown bits on the bottom of the pan with a wooden spoon while the broth simmers..
• Add the broth, barley, bacon, beef, reserved chopped mushrooms, reserved mushroom water, bay leaves, balsamic vinegar, worcestershire sauce and fish sauce and either bring to a boil, reduce the heat and simmer, covered, until the beef is fall apart in your mouth tender, about 2-3 hours, OR transfer to a preheated 350F/180C oven and roast, covered, until the beef is tender, about 2-3 hours, OR transfer to a slow cooker and cook on low for 6-10 hours or on high for 3-5 hours.
• Remove the bay leaves, season with alt and pepper to taste and enjoy!

Nutrition