Beefy Mushroom Barley Soup

This is a thick and hearty soup. It can also be made with a vegetable stock for a meatless version.

Step: 1

Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables.

Step: 2

In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.

Step: 3

Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft, about 1 hour. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.

Per Serving: 250 calories; protein 13.7g; carbohydrates 11g; fat 17.2g; cholesterol 41.2mg; sodium 422.3mg.

The word “stew” can refer to both a dish and a make dishes method. Stewing involves not fast cooking piece of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, instead it does have a few notable differences. The meat is chopped into smaller pieces instead of being processing menu all of it , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.