Beef and Barley Soup

Step 1

Cover the dried mushrooms in 1 cup of just boiled water and let sit until tender, about 15 minutes, before draining, reserving the water, and chopping the mushrooms.

Step 2

Meanwhile, cook the bacon in a larges sauce pan over medium-high heat before setting aside.

Step 3

Add the beef and sear until lightly golden brown on all sides before setting aside.

Step 4

Add the onions, carrots, celery and mushrooms and cook until tender, about 7-10 minutes.

Step 5

Add the garlic, thyme, paprika and tomato paste and cook until fragrant, about 1-2 minutes.

Step 6

Add the broth and deglaze the pan by scraping up the brown bits on the bottom of the pan with a wooden spoon while the broth simmers.

Step 7

Add the barley, bacon, beef, reserved chopped mushrooms, reserved mushroom water, bay leaves, balsamic vinegar, worcestershire sauce and fish sauce and either bring to a boil, reduce the heat and simmer, covered, until the beef is fall apart in your mouth tender, about 2-3 hours, OR transfer to a preheated 350F/180C oven and roast, covered, until the beef is tender, about 2-3 hours, OR transfer to a slow cooker and cook on low for 6-10 hours or on high for 3-5 hours.

Step 8

Remove the bay leaves, season with salt and pepper to taste and enjoy!