Beef and Barley Soup
Soups and Salads
John and I love soup. In the fall and winter, we eat a lot of it. Serve this with a salad and you have a very filling dinner. Enjoy!
1 ounce dried mushrooms
4 slices Circle B Ranch Hickory Smoked bacon, cut into 1-inch pieces
1 ½ lbs. stewing beef (chunk, round, or brisket) Cut into 2-inch pieces
1 cup onion, diced
1 cup carrot, diced
1 cup celery, diced
8 oz. dried mushrooms, quartered or sliced
2 Tbsp. garlic, chopped
1 tsp. thyme, chopped
2 tsp. paprika
2 Tbsp. tomato paste
4 cups beef broth
1 cup pot barley
2 bay leaves
1 Tbsp. balsamic vinegar
1 Tbsp. Worcestershire sauce
1 Tbsp. fish sauce
Salt and pepper to taste
Cover the dried mushrooms in one 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 large 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. Bring to a boil, then reduce heat and simmer, covered, until the beef is tender enough to fall apart, about 2-3 hours. OR transfer to a preheated 350° F oven and roast, covered, until the beef is tender, approximately 2-3 hours. OR transfer to a slow cooker and cook on low for 6-10 hours (On high for 3-5 hours).
Remove the bay leaves, season with salt and pepper to taste. Enjoy!