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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Angie Tee
1 pound strip loin or ribeye steak, trimmed excess fat, cubed in about 1 inch pieces
1 tablespoon olive oil
2 tablespoons unsalted butter
1 large yellow onion, diced
2 cloves garlic, chopped
½ pound Crimini mushrooms, quartered
2 carrots, peeled and diced
3 ribs celery, diced
2 medium potatoes, diced
1 bay leaf
½ cup barley
6 to 7 cups beef stock
flat leaf parsley, chopped
sea salt
freshly ground black pepper
Heat the olive oil in a stockpot over high heat. Brown the beef cubed in batches, and set aside.
Reduce the heat to medium-high and melt the butter. Add the onion and garlic, and stirring frequently until it is golden brown. Mix in the mushroom, carrot, celery, potatoes, bay leaf, with a little salt and pepper. Continue to stir the vegetable mixture with a wooden spoon, for about 10 to 12 minutes. Then add 6 cups of beef stock and the barley.
Bring the soup to a boil, remove any impurities, and reduce the heat and simmer, covered, for about 1½ hours. Remove the bay leaf and thin the soup with beef stock, if necessary. Season the soup with salt and pepper and serve warm with some chopped parsley.