Highly recommend making this the day before for optimal flavor.
- 2 tablespoons vegetable oil
- 1 lb. stew meat, cubed
- Kosher salt and freshly ground black pepper
- 2 carrot, diced
- 1 onion, diced
- 2 ribs celery, diced
- 1/2 teaspoon dried thyme
- 6 cups beef broth
- 1/3 cup pearl barley, rinsed
- 1 14-ounce can of tomatoes
- 1 tablespoon unsalted butter
- 3/4 pound medium-sized button mushrooms, sliced
- 3 tablespoons minced flat-leaf parsley
- Heat a large soup pot over medium-high heat
- Add 2 tablespoons of the oil. Season the meat generously with salt and pepper.
- Sear the meat on all sides until well browned
- Set the meat aside and wipe the pan out with a paper towel.
- Lower the heat to medium, add the oil to the pan. Add the carrot, onion, and celery to the pan and sauté until tender, about 10 minutes
- Return the meat to the pan and add broth.
- Bring to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat is just tender. Add the thyme, barley, and tomato, continue to simmer the soup, covered, for 45 minutes.
- Meanwhile, in a medium sauté pan, heat the butter over medium-high heat, add the mushrooms, season with salt and pepper, and sauté about 10 minutes.
- Add them to the soup, and simmer for 15 minutes more.
- Add parsley; season the soup with salt and pepper to taste.