Portobello Beef Barley Soup
A deeply savory and satisfying, hearty beef and barley soup full of vegetables in rich stock.
Serves
4
Prep time 10 minutes
Cook time 1 hour, 10 minutes
Ingredients
1 Tbsp. vegetable oil
1 lb. boneless sirloin steak, cut into 1/2-inch pieces
Sale and ground black pepper, to taste
1 1/2 cups diced carrots
1 cup diced yellow onion
8 oz. sliced cremini mushrooms (baby portobellos)
1 tsp. minced garlic
1/2 tsp. dried thyme
1 carton (32 oz.) College Inn® Beef Stock
1 can (14.5 oz.) Contadina® Diced Tomatoes, drained
1/2 cup uncooked pearl barley
1 Tbsp. chopped fresh parsley leaves
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Directions
Heat oil in a large saucepan or Dutch oven over high heat. Add steak; season with salt and pepper, and cook 6 to 8 minutes, stirring occasionally, until browned all over. Using a slotted spoon, transfer to a bowl.
Add carrots, celery and onion to pan and cook over medium heat about 5 minutes, stirring occasionally, or until onions are soft. Add mushrooms and cook about 8 minutes until browned. Stir in garlic and thyme and cook 30 seconds.
Return steak to pan and stir in stock, tomatoes and barley. Cover and bring just to a boil over high heat. Reduce heat to low and simmer, covered, 45 minutes until barley is tender. Garnish with parsley before serving.
