Soup, Chili & Stew
Beef and Barley with Mushrooms
A medley of mushrooms adds a rich earthy flavor to this hearty soup. We like it with Hy-Vee Baking Stone rye bread, but any artisan loaf would be delicious.
Servings and Ingredients
|1 lbs.||assorted mushrooms (button, shiitake, cremini, oyster and/or portobello)|
|¼ c.||Hy-Vee all-purpose flour|
|1 tsp.||Hy-Vee salt, divided|
|½ tsp.||Hy-Vee black pepper, divided|
|1||to 1 1/4 pounds beef stew meat|
|2 tbsp.||Hy-Vee Select olive oil, divided|
|1 c.||chopped shallots|
|4 clove(s)||garlic, minced|
|1||large carrot, coarsely chopped (1 c.)|
|2 stalk(s)||celery, cut into 1/4-inch slices|
|1 tbsp.||chopped fresh thyme|
|6 ½ c.||chicken stock|
|1 ½ c.||pearl barley|
|2 tbsp.||tomato paste|
|1 tbsp.||lemon juice|
- Slice or chop larger mushrooms into bite-size pieces. Remove shiitake stems; save for another use or discard. Set mushrooms aside.
- In a medium bowl, combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add meat; toss to coat. In a stockpot, heat 1 tablespoon oil over medium heat. Add meat; cook until brown, stirring occasionally. Remove meat from stockpot; set aside.
- Add remaining oil to stockpot. Cook shallots and garlic in oil over medium-high heat until softened. Stir in mushrooms, carrot, celery, thyme and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add stock, water, barley, tomato paste and meat. Bring to boiling; reduce heat. Cover and simmer for 45 to 50 minutes or until barley is tender. Remove from heat; stir in lemon juice.
330 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 40mg
- Sodium: 730mg
- Total Carbohydrates: 41g
- Protein: 22g
Vitamin A 30%
Vitamin C 10%
Hy-Vee Seasons Fall 2014.