Beef, Mushroom And Barley Soup - cooking recipe

Ingredients

2 tbsp oil
1 1/2 lbs flat iron steak, trimmed and cubed
8 oz button mushrooms, sliced
8 oz cremini mushrooms, sliced
1 large onion, finely chopped
3/4 cup pearled barley
7 cups chicken stock
1/3 cup tomato paste
2 None thyme sprigs
1 None bay leaf

Preparation

Heat 1 tbsp of the oil in a large saucepan on high heat. Cook the beef, in batches, for 5 mins until brown. Remove from the pan. Add the mushrooms and cook for 3-4 mins, until golden. Set aside.
Heat the remaining 1 tbsp oil in same pan on medium heat. Add the onion and barley and cook, stirring occasionally, for 5 mins, until the onion is soft. Add the stock and tomato paste, stirring to loosen any brown bits.
Return the beef and mushrooms to the pan and bring to a boil. Add the thyme and bay leaf. Reduce the heat to low and simmer, covered, for 1 hour, until the beef is very tender. Season to taste and serve.