Scott’s Wintertime Beef, Mushroom and Barley Soup

A favorite of mine this time of year is a hearty beef, mushroom and barley soup.

Some might call it a “beef stew” – and they’d be right. But it’s got a lot of liquid – assuming you use all of the liquids called for – yet has the great flavor of a beef stew. We made this for a second time today – using an amalgamation of one of Mark Bittman’s recipes along with a slow cooker recipe from Cooks Illustrated.

Read on for ingredients and directions!

First published: January 5, 2013




Ingredients

  • 1 oz dried Porcini mushrooms
  • 1.5 – 2 lbs beef chuck roast – cut into 1 inch cubes
  • 8 oz fresh Cremini mushrooms
  • 28 oz canned diced tomatoes
  • 8 oz mini carrots
  • 3 yellow onions – chopped
  • 4 oz tomato paste
  • 8 oz mini carrots
  • 2 oz Penzey’s shallots
  • 2 oz Penzey’s garlic
  • 1/2 cup red wine
  • 1/4 cup tomato paste
  • 28 oz can of diced tomatoes
  • 2 cups beef broth
  • 2 cups chicken broth

Directions

  1. Soak the dried Porcini mushrooms in a cup of hot water.
  2. In a Dutch oven, heat the olive oil and add the beef – brown for 10-15 minutes. Remove using a slotted spoon. Discard most of the fat remaining.
  3. In a separate pan, brown the mushrooms – first dry and later adding a bit of olive oil.
  4. In the Dutch oven, add the onions, salt and pepper. Add in the tomato paste, carrots, shallots, and garlic. Add in the mushrooms. Add in the porcini mushrooms – and the liquid while being careful to avoid any grit. Saute for 10 mins. Add the red wine. After 10 mins, add the tomatoes, beef broth and chicken broth.
  5. Bring mixture to a boil.
  6. Reduce heat to low – cover the Dutch oven and continue cooking for 1.5-2 hours. Taste the beef for tenderness to determine when ready to serve.
  7. Serve in large soup bowls – perhaps with crusty bread! Enjoy!

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