Shitake, Beef, and Barley Soup

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This recipe is from the new Bais Yaakov Cookbook. The photos are gorgeous and the recipes are easy to follow. Stay tuned for our full review and giveaway, coming soon! Have any questions for the author? Submit them and we will include the answers in the full post.

1-pound boneless flanken
Salt
Black pepper
3 teaspoons olive oil, divided
8 ounces fresh shitake mushrooms, stems removed and sliced
1-½ cups chopped leeks (white and pale green parts only)
1 ½ cups peeled, chopped parsnips
1 cup chopped celery
4 garlic cloves, minced
7 cups hot water
1 (14 ½) ounce can diced tomatoes in juice
½ cup pearl barley, uncooked
1 teaspoon salt
¼ teaspoon black pepper
6 ounces green beans, trimmed, cut into ½ – inch pieces

Season beef with salt and pepper. Heat 1 teaspoon olive oil in a medium non-stick skillet over medium-high heat. Add beef, cook 4 minutes per side. Transfer into a slow cooker.

Add remaining 2 teaspoons olive oil to the same skillet. Add mushrooms, leeks, parsnips, celery, and garlic, sauté 5 minutes. Transfer mixture to the slow cooker. Stir in hot water, tomatoes with juice, barley, salt and pepper. Cover, cook on high until meat falls off bone and barley is tender, about 4 ½ hours.

Remove meat from the slow cooker and cool slightly. Discard bones and fat. Shred meat, return to slow cooker. Add green beans. Cover and cook until beans are tender, about 20 minutes. Season with salt and pepper to taste.

Have any questions for the author? Submit them

2 thoughts on “Shitake, Beef, and Barley Soup

    • You are correct! There is an error in the recipe from the book. It should not say discard the bones. We gently told the publisher. Thanks for the great set of editing eyes.

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