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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 8 |
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With a medley of barley, beef and vegetables, this thick, stew-like soup is brimming with flavor and texture. Every spoonful will warm you from head to toe on cold winter evenings.Rachel Kohnen, Pomeroy, Iowa Ingredients:
4 bacon strips, diced |
2 pounds beef stew meat, cut into 1-inch cubes |
2 medium onions, chopped |
4 medium carrots, chopped |
1/2 pound sliced baby portobello mushrooms |
1 cup dry red wine or beef broth |
8 cups beef broth, divided |
4 teaspoons spicy brown mustard |
1 teaspoon dried thyme or 4 fresh thyme sprigs, chopped |
1 bay leaf |
1 cup medium pearl barley |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Brown beef in drippings. Remove and set aside.
2. In the same pan, saute the onions, carrots and mushrooms until tender. Add wine, stirring to loosen browned bits from pan. Stir in 4 cups broth, mustard, thyme, bay leaf and beef. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beef is tender.
3. Stir in the barley, salt, pepper and remaining broth. Return to a boil. Reduce heat; cover and simmer for 1 hour or until barley is tender. Discard bay leaf. Stir in bacon. Yield: 8 servings (2-1/2 quarts).
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