Beef, Mushroom and Barley Soup
Source: teriskitchen.com
1-1/2 pounds boneless beef short ribs or chuck, cut into 3/4-inch cubes
Salt and pepper to taste
2 tablespoons olive oil, divided
1 cup chopped carrots (I omit)
1/2 cup chopped celery
2 cups chopped onion
1 pound fresh cremini or button mushrooms, thickly sliced
4 large cloves garlic, minced
1 teaspoon dried thyme leaves
2 teaspoons dried marjoram leaves (I use 1 tsp oregano)
1/2 cup dry sherry (I use white wine)
2 cans (14.5 ounces) low-salt beef broth or 4 cups homemade
2 cups water
1/2 cup medium barley
3 tablespoons chopped fresh parsley, or 1 tablespoon dried
Season the meat with salt and pepper. Heat a large soup pot over medium-high heat. Add 1 tablespoon of the oil. Add the meat, in batches if necessary, and brown lightly on all sides. Remove from pot with slotted spoon or tongs. Add the remaining tablespoon of oil to the pot. Reduce heat to medium and add the carrots, celery and onions. Sauté until lightly browned and tender, about 5 minutes. Add the mushrooms, garlic, thyme, marjoram and a little more salt and pepper; sauté for 3 more minutes. Return heat to high. Add the sherry and stir to loosen any browned bits in the bottom of the pan. Add the broth, water, reserved beef and barley. Bring to a boil, then reduce to medium-low; cover and simmer until beef and barley are tender, about 2 hours. Reduce the heat if it is cooking too fast. When done, add the parsley and stir well to combine.
Note: Go easy on the salt until you know how salty the beef broth is. Even low-salt varieties tend to be salty, at least to my taste. You can always add more later.
SERVES 4 to 6