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Meat
Easy
4 Servings
Allergens 
No Allergens specified
3 Hours, 30 Minutes
Diets
One of my favorite soups when I was growing up was this beef and barley soup my mom used to make. It was cozy, warm, and perfect on a winter day. Unfortunately, my husband is allergic to barley, so this was the perfect edit! The mushrooms and beef broth add that much more flavor!
1 tablespoon oil
6 carrots, sliced
3 stalks celery, sliced
8 ounces mushrooms, sliced
1 and 1/2 pounds stew meat
1 cup brown rice
4 cups Manischewitz Beef Broth
2 cups water
salt to taste
pepper to taste
Place the oil in a pot over medium high heat. Add the carrots, celery, and mushrooms. Sauté until soft.
Add the stew meat and brown.
Add the rice, beef broth, and water. Bring to a boil, then cover and turn heat to low. Cook for three hours.
Add salt and pepper to taste.
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Can I use water instead of the broth?
Sure, but broth does add a lot of flavor so you may need to add some more seasoning.