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Export 13 ingredients for grocery delivery
Step 1
In a Dutch oven or stockpot, heat the oil over medium heat.
Step 2
Add the beef cubes to the hot oil and cook until no longer pink, about 5-7 minutes.
Step 3
Transfer the meat to a plate with a slotted spoon.
Step 4
Sauté the onions, the carrots, and the celery in the drippings left in the pot over medium heat until tender, about 5 minutes.
Step 5
Add the mushrooms, the garlic, and the thyme, and cook while stirring, until the mushrooms start to soften, about 3 minutes.
Step 6
Stir in the beef broth, the chicken broth, the water, barley, the pepper, and the salt.
Step 7
Return the beef to the pot.
Step 8
Bring the soup mixture to a boil.
Step 9
Reduce the heat to low and cover, letting the soup simmer until the barley and the meat are tender, about 1 hour 30 minutes-2 hours.
Step 10
Add the parsley.
Step 11
Serve.
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