BEEF WITH MUSHROOM RECIPE RECIPES

BEEF MUSHROOM BARLEY SOUP RECIPE | ALLRECIPES

Beef Mushroom Barley Soup Recipe | Allrecipes image

Family favorite. It kind of turns into a type of stew as the barley soaks up much of the beef stock. Best part is that it gets better with age, so make plenty and enjoy throughout the week! It's always better the second day, so you might want to cook it one day, refrigerate it overnight, and then cook it again the next day.

Provided by Wendellian

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes

Total Time 3 hours 25 minutes

Prep Time 15 minutes

Cook Time 3 hours 10 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 pounds beef stew meat, cut into small pieces
1 tablespoon vegetable oil
1?½ onion, chopped
3 stalks celery, chopped
3 carrots, chopped
7?½ cups beef stock
8 ounces pearl barley
1 pound mushrooms, sliced

Steps:

Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.
Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot.
Pour beef stock into the pot.
Stir pearl barley into the stock.
Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.
Stir mushrooms through the soup; cook 1 hour more.

Nutrition Facts : Calories 554.3 calories, CarbohydrateContent 43.9 g, CholesterolContent 83.5 mg, FatContent 25.3 g, FiberContent 10.2 g, ProteinContent 37.8 g, SaturatedFatContent 9.1 g, SodiumContent 219.7 mg, SugarContent 9.6 g

MUSHROOM SLOW COOKER ROAST BEEF RECIPE | ALLRECIPES

Mushroom Slow Cooker Roast Beef Recipe | Allrecipes image

This is tender, fall-off-the-bone roast beef with mushrooms. It's perfect as-is. Shred the leftovers for cheese steak sandwiches.

Provided by J

Categories Main Dishes Roast Recipes

Total Time 9 hours 5 minutes

Prep Time 5 minutes

Cook Time 9 hours 0 minutes

Yield 8 servings

Number Of Ingredients 5

Ingredients

1 pound sliced fresh mushrooms
1 (4 pound) standing beef rib roast
1 (1.25 ounce) envelope onion soup mix
1 (12 fluid ounce) bottle beer
ground black pepper

Steps:

Place the mushrooms in the bottom of a slow cooker; set the roast atop the mushrooms; sprinkle the onion soup mix over the beef and pour the beer over everything; season with black pepper. Set slow cooker to LOW; cook 9 to 10 hours until the meat is easily pulled apart with a fork.

Nutrition Facts : Calories 388.4 calories, CarbohydrateContent 6.2 g, CholesterolContent 82.5 mg, FatContent 28.1 g, FiberContent 0.9 g, ProteinContent 24.4 g, SaturatedFatContent 11.2 g, SodiumContent 452.7 mg, SugarContent 1.1 g

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I've had this recipe for more than 25 years and have used it countless times. You can serve it over noodles or rice.—Robin De La Gardelle, Concord, California
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Calories 413 calories per serving

In a large skillet, heat butter and oil over medium-high heat. Brown steak; remove with a slotted spoon and keep warm. Add mushrooms; saute until tender. Return steak to pan. Add the soup, sour cream, onions, thyme and marjoram; heat gently (do not boil). Serve with noodles or rice.

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Preheat oven to 325°. Sprinkle beef with salt and pepper. In an ovenproof Dutch oven, heat oil over medium heat; brown beef in batches. Remove from pan., Add mushrooms and onions to pan; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, wine, brandy, tomato paste and herbs. Return beef to pan. Bring to a boil., Bake, covered, 1 hour. In a small bowl, mix flour and water until smooth; gradually stir into stew. Bake, covered, 30 minutes longer or until stew is thickened and beef is tender. Skim fat. Serve stew with mashed potatoes.
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Calories 1244 calories per serving

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Reviews 4.4
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