Beef And Barley Soup With Mushrooms For The Crock Pot Recipe

Ingredients for Beef And Barley Soup With Mushrooms For The Crock Pot

• Dried Wild Mushrooms
• Boiling Water
• Vegetable Oil
• Stewing Beef
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 1 cup carrots, chopped
• Garlic Cloves
• 1 teaspoon salt
• Black Peppercorns
• Dried Thyme Leaves
• 1 bay leaf
• Pearl Barley
• 1 (6 ounce) can tomato paste
• 4 cups beef broth
• sour cream (to taste)
• Fresh Dill

How to Make Beef And Barley Soup With Mushrooms For The Crock Pot

1. Soak 1 ounce dried mushrooms in 1 cup boiling water for 30 minutes. Strain through a fine-mesh sieve, reserving the soaking liquid.
2. Finely chop the rehydrated mushrooms and set aside.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat.
4. Add 1.5 pounds beef stew meat and cook, stirring occasionally, until browned on all sides.
5. Transfer the beef to your slow cooker using a slotted spoon.
6. Add 1 medium onion (chopped), 2 celery stalks (chopped), and 1 cup carrots (chopped) to the skillet. Cook, stirring occasionally, until softened (about 5-7 minutes).
7. Add 2 cloves garlic (minced), 1 teaspoon salt, 1/2 teaspoon black peppercorns, 1 teaspoon dried thyme, and 1 bay leaf. Cook, stirring for 1 minute.
8. Add 1 cup barley and stir to coat.
9. Stir in 1 (6 ounce) can tomato paste, 4 cups beef broth, and the reserved mushroom liquid. Bring to a simmer.
10. Transfer the mixture to the slow cooker with the beef.
11. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is tender.
12. Discard the bay leaf before serving.
13. Ladle into bowls and garnish with sour cream and fresh dill, or for a cheesy variation, ladle into oven-safe bowls, top with 1-2 slices of baguette and shredded Swiss cheese, then broil for 2-3 minutes until cheese is melted and bubbly.