Beef, Barley, and Mushroom Soup

In '300 Sensational Soups' by Carla Snyder & Meredith Deeds

• Ready In: 3 hrs 40 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs  boneless  stew meat, trimmed and cut into 1-inch chunks
•  salt
•  fresh ground black pepper
• 3  tablespoons olive oil, divided
• 1  large onion, chopped
• 2  bay leaves
• 1⁄2 teaspoon dried thyme
• 6  cups  beef stock
• 2  carrots, cut into small dice
• 2  stalks celery, cut into small dice
• 8  ounces shiitake mushrooms, stems removed and caps sliced thinly
• 1⁄2 cup pearl barley
• 1⁄4 cup  chopped fresh parsley

Directions

1. Season beef with salt and pepper to taste.
2. In a large pot, heat 1 tablespoon oil over med-high heat.
3. Add beef, in two batches, and saute until browned on all sides, about 5 minutes per batch, adding oil as needed between batches.
4. Remove with a slotted spoon to a warm plate.
5. Decrease heat to medium and add onion to the pot; saute until just browned, about 5 minutes.
6. Add bay leaves and thyme; saute for 1 minute.
7. Return beef and any accumulated juices to the pot and add stock; bring to a boil.
8. Decrease heat and simmer until beef is tender and easily pulled apart, 1 1/2 to 2 hours.
9. In a skillet, heat the remaining oil over medium heat.
10. Add carrots and celery; saute for 2 minutes.
11. Add mushrooms and saute until lightly browned, about 5 minutes.
12. Add barley and saute for 1 minute; set aside.
13. Remove beef from the pot with a slotted spoon and, using two forks, pull apart into bite-size shreds.
14. Discard any fat and gristle.
15. Return beef to the pot and add sauteed vegetables; bring to a simmer over medium heat.
16. Decrease heat and simmer until barley is tender, about 40 minutes.
17. Discard bay leaves; taste and adjust seasoning with salt and pepper.
18. Ladle into heated bowls and garnish with parsley.