⅔ cup barley
2 Tbsp canola oil
1 lb. beef stew or flanken (cubed or in chunks), rinsed and patted dry
2 medium onions, chopped
8 oz. portobello mushrooms, quartered
4 oz. shitake mushrooms, sliced
4 cloves garlic, chopped
6 carrots, washed or scraped and chopped
4 celery stalks, washed and chopped
2 bay leaves
6 Tbsp fresh dill, chopped (reserve 1-2 Tb. for garnish)
2 Tbsp tomato paste
3 cartons beef broth (32 oz. each)
salt and freshly ground pepper to taste (better to salt after cooking as some broths are salty)
Soak barley in cold water 2-3 hours or overnight.
Rinse and drain. Place in slow cooker insert.
Heat oil in large saute or cast iron pan. DO NOT use non-stick surface. Brown chunks of beef 6-8 minutes on each side, allowing space between each piece. Place in slow cooker insert.
In the same pan (do not wipe it out) brown onions until golden, 12-15 minutes.
Add all mushrooms, stir and cook over medium heat for another 5-10 minutes.
Add garlic and sauté 5 minutes.
Place all of the above into slow cooker insert. Add chopped carrots, celery, bay leaves, dill, tomato paste and broth. Season with salt and ground pepper. Stir to combine well.
Set slow cooker to LOW and cook for 8 hours.
Remove bay leaves and ladle soup into bowls. Garnish with reserved chopped dill.
Keywords: brisket, slow cook, kosher