Ingredients
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2 pounds beef stew meat, cut into small pieces
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1 tablespoon vegetable oil
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1 ½ onion, chopped
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3 stalks celery, chopped
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3 carrots, chopped
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7 ½ cups beef stock
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8 ounces pearl barley
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1 pound mushrooms, sliced
Directions
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Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.
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Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot.
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Pour beef stock into the pot.
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Stir pearl barley into the stock.
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Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.
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Stir mushrooms through the soup; cook 1 hour more.
Nutrition Facts (per serving)
| 554 | Calories |
| 25g | Fat |
| 44g | Carbs |
| 38g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 554 | |
| % Daily Value * | |
| Total Fat 25g | 32% |
| Saturated Fat 9g | 46% |
| Cholesterol 84mg | 28% |
| Sodium 220mg | 10% |
| Total Carbohydrate 44g | 16% |
| Dietary Fiber 10g | 36% |
| Total Sugars 10g | |
| Protein 38g | 76% |
| Vitamin C 27mg | 30% |
| Calcium 78mg | 6% |
| Iron 5mg | 29% |
| Potassium 1149mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
