Roasted Beef, Mushroom, and Barley Soup | Everyday Food with Sarah Carey

I love a hearty soup or stew on a cool night. So cozy, so comforting. Beef stew is one of my favorites, but it’s not something you can just whip up on a whim — and it’s pretty caloric, right? So when I get the craving on a weeknight, I make this lightened-up version instead, which is about as low-effort as you can get. The key is the cooking method. The mushrooms and steak get roasted together on a pan — a great hands-off way to get deep flavor.

Sarah’s Tip of the Day:
Don’t forget to tune into the video. I’ll show you some tricks for getting the most flavor possible into your soup. Yum!

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Recipe Ingredients:
1 pound sirloin steak, cut into 1/2-inch pieces
1 pound cremini or button mushrooms, stems trimmed and caps halved
2 shallots, coarsely chopped
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 cups low-sodium chicken broth or water
1/2 cup quick-cooking barley
Chopped fresh parsley (optional)

Get the full recipe:
http://www.marthastewart.com/332309/roasted-beef-mushroom-and-barley-soup

More Beef Recipes: http://full.sc/PeNWmH
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.

Roasted Beef, Mushroom, and Barley Soup | Everyday Food with Sarah Carey
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