Beef Barley Shiitake Soup

This delightful recipe was given to me by a sweet couchsurfer from Washington State who, along with her husband, stayed with us a couple of weeks ago. We had a great time talking about food, baking, and her dream to start a bed and breakfast someday. After a quick search on the internet, I found that the recipe is from Woman's Day magazine. It's so delicious, I think this will be my new go-to recipe for beef stew. Enjoy! 

Beef Barley Shitake Soup 
Woman's Day November 2010 
Serves 4-6 
 1 teaspoon oil 
12 ounces lean beef cubes (or bison) for stew, cut into bite-size pieces 

Heat 1 tsp oil in a 5-quart pot over medium-high heat. If you want to get fancy, dry each cube of beef before cutting it to aid in browning. Add beef in 3 batches; cook 4 to 5 minutes or until browned. With slotted spoon, transfer beef to plate. If you use bison, the cooking time will be shorter. If you use a pound of beef (16 ounces), well, now you have some extra to nibble on while you wait for the soup to cook. 

2 teaspoons oil 
1 large onion, chopped 
2 large carrots, diced 

Add oil to pot. Sauté onion and carrots 3 minutes. 

12 oz shiitake mushrooms, stems discarded and caps sliced (I used half crimini mushrooms, since shiitakes are kind of pricey) 
2 tsp minced garlic 

Add mushrooms and garlic; sauté 3 minutes more. 

4 cups chicken broth (or 4 cups water with chicken bouillon added) 
2 cups water 
1/2 cup barley (not quick-cooking) 
3/4 tsp kosher salt, or to taste 
1/4 tsp freshly ground black pepper 

Return beef to pot. Add broth, water, barley, salt and pepper; bring to a boil. Reduce heat and simmer, covered, 30 minutes or until meat and barley are tender. Season with salt to taste. 

Did you grow up eating beef stew? What made it special?

Comments

I didn’t have such a recipe. I have never used these ingredients together. Thanks for the interesting recipe. Your culinary posts can please fans of cooking.