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Beef Mushroom Barley Soup

Michael Rushlow
  • 50 minutes
  • Serves 6

INGREDIENTS

1 lb

beef stew meat (or chuck cut into cubes)

1

sweet onion, diced

1 tbsp

Italian herb mix (I used Penzey's Tuscan Sunset

1 tsp

paprika

1 tsp

kosher salt

1/2 tsp

garlic powder

1/2 tsp

ground black pepper

1

splash red wine (a couple tablespoons, optional)

8 oz

crimini mushrooms, sliced

10 oz

frozen peas and carrots

3/4 cup

pearl barley

1 qt

beef broth

1 cup

water

2

bay leaves