Recipes

Season beef with salt, pepper and thyme. In large Dutch oven or soup pot, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown beef, in 2 batches, about 5 minutes. Remove to plate. Drain off any fat in pan.

Add remaining oil to pan; cook onions, celery and carrots over medium heat, stirring occasionally, until tender and onions are translucent, about 5 minutes.

Add mushrooms; cook, stirring often, until mushroom liquid begins to evaporate, about 5 minutes.

Stir in stock and 2 cups (500 mL) water, scraping up any brown bits in pan. Add barley, tomato paste and bay leaf. Return beef and any accumulated juices to pan; bring to boil. Reduce heat to low; cover and simmer until beef and barley are tender, about 1 hour. Discard bay leaf.

Additional information: Slow-Cooker Meal-in-a-Bowl Mushroom Barley Soup: Follow first three paragraphs. Transfer reserved beef and accumulated juices, vegetables, stock and water to 16-cup (4 L) slow-cooker. Add barley, tomato paste and bay leaf. Cover and cook on low for 8 to 10 hours. Discard bay leaf.

Variation
Vegetarian Meal-in-a-Bowl Mushroom Barley Soup: Omit beef. Cook onions, celery, carrots and 1/4 tsp (1 mL) each salt, pepper and dried thyme in 1 tbsp (15 mL) vegetable oil. Add 1 can (19 oz/540 mL) beans (such as red or white kidney beans, black-eyed peas or black beans), drained and rinsed, along with barley. Cook until barley is tender, about 40 minutes.