1. Pat meat dry with paper towels; line a large platter with a double thickness of paper towels. 2. Pour enough oil into a large deep-sided pot to coat the bottom (4-5 tablespoons). 3. Set the pot over med-high heat. 4. When the oil is hot but not smoking, add enough pieces of meat to fit comfortably in a single layer (do not crowd). 5. Brown the meat on all sides, turning often, for 4-5 minutes. 6. Using a slotted spoon, transfer meat to paper towels to drain. 7. Repeat with the remaining meat, adding more oil if needed. 8. Remove pot from heat and wipe out any excess oil with a paper towel. 9. Return meat to pan and add beef stock, Worcestershire, soy sauce, 1 teaspoon salt, and several grinds of pepper. 10. Bring to a simmer over med-high heat, then decrease heat and cover; cook at a simmer for 1 1/2 hours. 11. Meanwhile, heat 3 tablespoons oil in a large skillet over med-high heat. 12. When hot, add the carrots, celery, parsnips, and onion; sauté until just slightly softened, for about 5 minutes. 13. Remove skillet from heat and set aside. 14. Heat 2 tablespoons oil in a medium skillet set over med-high heat; when hot, add the mushrooms and sauté, turning and adding more oil as needed, until lightly browned, 4-5 minutes; set aside. 15. After the meat has cook 1 1/2 hours, add the sautéed vegetables (but not the mushrooms), cubed potato, barley, and thyme to the pot; bring to a simmer, cover, and cook until barley and meat are tender, 45-60 minutes. 16. Stir occasionally, adding more water if consistency becomes too thick. 17. Add the mushrooms to the soup and simmer until heated through, 2-3 minutes. 18. Taste soup and season with salt and pepper, if needed. 19. To serve, ladle soup into soup bowls and garnish with chopped parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
