Beef, Mushroom And Barley Soup

• 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

1. 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.
2. 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.
3. 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.

oil, iron steak, button mushrooms, cremini mushrooms, onion, barley, chicken stock, tomato paste, thyme, bay leaf

Taken from recipes-plus.com/api/v2.0/recipes/27300 (may not work)