This is comfort food at its best and features our own Emerald Hills grassfed and Grass Finished beef.
1 pound crimini mushrooms, sliced thin
1 pound round steak, cut into small pieces
2 cups yellow onion, chopped fine
1 cup carrots, diced
½ cup celery, diced
4 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon sea salt
½ cup pearl barley
2 cups beef or chicken stock
2 cups water
½ teaspoon black pepper
3 tablespoons parsley, minced
Sour cream (optional)
Heat 1 tablespoon of the oil in a large soup pot. Add the mushrooms, stirring to coat with the oil. Continue to sauté until the mushrooms are well browned and make a squeaky sound when moved around in the pot. Remove and set aside.
Heat another tablespoon of oil in the skillet and add the steak. Sauté until browned on both sides. Remove from pot and set aside.
Add final tablespoon of oil to the skillet. Sauté the onions for a few minutes. Add the carrots, then the celery. Let cook for a few minutes longer, tossing and stirring occasionally.
Add the garlic and thyme. Stir into the cooking veggies. Add the salt, and mix into the cooking veggies. Let cook a few minutes longer.
Add the barley and mix into the veggies.
Add the stock and water. Bring to a boil, reduce the heat, cover and simmer for about an hour or until the barley is soft. Add the black pepper at the end of the cooking time.
Garnish with the parsley just before serving. A dollop of sour cream is also very good.