How to make it

  • Season the beef with salt and pepper to taste and brown in a 3 qt. stock pot with 1 Tbs. of the olive oil.
  • When the beef is browned set it aside for later. Add 1 Tbs. olive oil and one Tbs. butter to the pot and stir fry the garlic and green onion for a bit and then add the mushrooms. Continue to cook the mushrooms until they are wilted and releasing their moisture (about 6 minutes).
  • Add the wine or beer to the mushrooms and deglaze over medium heat reducing until there is just a little liquid left (about 6 minutes).
  • Add the browned beef, thyme, beef stock, wine or beer, barley, salt, pepper and mushroom powder.
  • [The powder is optional. I make mine in a dehydrator with portabella mushrooms. but it can be found online and at some nicer markets.]
  • Give this a good swirl and return to a simmer. let it simmer for 45 minutes or until the barley is tender.
  • Serve with croutons.

Reviews & Comments 2

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    " It was excellent "
    bluewaterandsand ate it and said...
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    " It was excellent "
    fizzle3nat ate it and said...
    This sounds hearty, rich, and delicious! A definite must-try! Thanks for sharing. - Natalie
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