And I mean a big pot. Heck, if you are going to go through all that trouble, you may as well make enough for plenty of meals during the week. This is one such stew, a hearty cousin of beef barley soup, but bulked up with carrots, celery root, and lots of mushrooms. It’s a riff off a stew that Hank likes to make with goose, inspired by Russian stews he’s encountered over the years. The stew is served topped with sour cream, which when mixed in, gives a wonderfully creamy consistency to the stew with just a touch of tang. You will need to brown the meat in several batches. Salt the beef as it cooks, and set aside browned pieces in a bowl. Sprinkle a little salt over the onions as they cook. Lower the heat to medium and cook the onions until they begin to brown, 5-6 minutes. Add 1 cup of the stock and use the wooden spoon to scrape any browned bits off the bottom of the pot. Add the rest of the stock and water and bring to a simmer. Cover the pot, lower the heat to low and simmer very gently for 1 hour. Beef, Leek and Barley Soup - from Smitten Kitchen Slow Cooker Beef Barley Soup - from Andrea’s Recipes Goose and Barley Stew - from Hunter Angler Gardener Cook
