Beef, Barley, and Mushroom Soup

• 1 12 lbs boneless stew meat, trimmed and cut into 1-inch chunks
• salt
• fresh ground black pepper
• 3 tablespoons olive oil, divided
• 1 large onion, chopped
• 2 bay leaves
• 12 teaspoon dried thyme
• 6 cups beef stock
• 2 carrots, cut into small dice
• 2 stalks celery, cut into small dice
• 8 ounces shiitake mushrooms, stems removed and caps sliced thinly
• 12 cup pearl barley
• 14 cup chopped fresh parsley

1. Season beef with salt and pepper to taste.
2. In a large pot, heat 1 tablespoon oil over med-high heat.
3. Add beef, in two batches, and saute until browned on all sides, about 5 minutes per batch, adding oil as needed between batches.
4. Remove with a slotted spoon to a warm plate.
5. Decrease heat to medium and add onion to the pot; saute until just browned, about 5 minutes.
6. Add bay leaves and thyme; saute for 1 minute.
7. Return beef and any accumulated juices to the pot and add stock; bring to a boil.
8. Decrease heat and simmer until beef is tender and easily pulled apart, 1 1/2 to 2 hours.
9. In a skillet, heat the remaining oil over medium heat.
10. Add carrots and celery; saute for 2 minutes.
11. Add mushrooms and saute until lightly browned, about 5 minutes.
12. Add barley and saute for 1 minute; set aside.
13. Remove beef from the pot with a slotted spoon and, using two forks, pull apart into bite-size shreds.
14. Discard any fat and gristle.
15. Return beef to the pot and add sauteed vegetables; bring to a simmer over medium heat.
16. Decrease heat and simmer until barley is tender, about 40 minutes.
17. Discard bay leaves; taste and adjust seasoning with salt and pepper.
18. Ladle into heated bowls and garnish with parsley.

stew meat, salt, fresh ground black pepper, olive oil, onion, bay leaves, thyme, beef stock, carrots, stalks celery, shiitake mushrooms, pearl barley, parsley

Taken from www.food.com/recipe/beef-barley-and-mushroom-soup-485331 (may not work)