John and I love soup. In the fall and winter, we eat a lot of it. Serve this with a salad and you have a very filling dinner. Enjoy!
- 1 ounce dried mushrooms
- 4 slices Circle B Ranch Hickory Smokked bacon, cut into 1-inch pieces
- 1 ½ lbs. stewing beef (chunk, round, or brisket) Cut into 2-inch pieces
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 8 oz. dried mushrooms, quartered or sliced
- 2 Tbsp. garlic, chopped
- 1 tsp. thyme, chopped
- 2 tsp. paprika
- 2 Tbsp. tomato paste
- 4 cups beef broth
- 1 cup pot barley
- 2 bay leaves
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. fish sauce
- Salt and pepper to taste
- Cover the dried mushrooms in one cup of just boiled water and let sit until tender, about 15 minutes, before draining, reserving the water, and chopping the mushrooms.
- Meanwhile, cook the bacon in a large sauce pan over medium-high heat before setting aside.
- Add the beef and sear until lightly golden brown on all sides before setting aside.
- Add the onions, carrots, celery, and mushrooms and cook until tender, about 7-10 minutes.
- Add the garlic, thyme, paprika and tomato paste and cook until fragrant, about 1-2 minutes.
- Add the broth and deglaze the pan by scraping up the brown bits on the bottom of the pan with a wooden spoon while the broth simmers.
- Add the broth, barley, bacon, beef, reserved chopped mushrooms, reserved mushroom water, bay leaves, balsamic vinegar, Worcestershire sauce and fish sauce. Bring to a boil, then reduce heat and simmer, covered, until the beef is tender enough to fall apart, about 2-3 hours. OR transfer to a preheated 350° F oven and roast, covered, until the beef is tender, approximately 2-3 hours. OR transfer to a slow cooker and cook on low for 6-10 hours (On high for 3-5 hours).
- Remove the bay leaves, season with salt and pepper to taste. Enjoy!