Beef and Barley with Mushrooms

Recipe

Soup, Chili & Stew
Beef and Barley with Mushrooms

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User Rating

3.02 out of 5 stars
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40 ratings

Recipe Data

8
Servings
30min
Prep
1hr20min
Total

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    Description

    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.

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    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
    1to 1 1/4 pounds beef stew meat
    2 tbsp.Hy-Vee Select olive oil, divided
    1 c.chopped shallots
    4 clove(s)garlic, minced
    1large 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
    6 c.water
    1 ½ c.pearl barley
    2 tbsp.tomato paste
    1 tbsp.lemon juice

    Directions

    1. Slice or chop larger mushrooms into bite-size pieces. Remove shiitake stems; save for another use or discard. Set mushrooms aside.
    2. 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.
    3. 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.

    Nutrition facts

    Servings

    330 Calories per serving

    Amounts Per Serving

    • Total Fat: 10g
    • Cholesterol: 40mg
    • Sodium: 730mg
    • Total Carbohydrates: 41g
    • Protein: 22g

    Daily Values

    0%
    Vitamin A 30%
    0%
    Vitamin C 10%
    0%
    Iron 20%
    0%
    Calcium 4%

    Recipe Source:

    Hy-Vee Seasons Fall 2014.