2/3 cup barley
2 tablespoons canola oil
1 pound beef stew or flanken (cubed or in chunks), rinsed and patted dry
2 medium onions, chopped
8 ounces portobello mushrooms, quartered
4 ounces shitake mushrooms, sliced
4 cloves garlic, chopped
6 carrots, washed or scraped and chopped
4 celery stalks, washed and chopped
2 bay leaves
6 tablespoons fresh dill, chopped (reserve 1-2 tablespoons for garnish)
2 tablespoons tomato paste
3 cartons beef broth (32 ounces each)
salt and freshly ground pepper to taste (better to salt after cooking as some broths are salty)
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