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Ingredients
1 Pound round steak, cut into small bite size pieces
1 Cup boiling water
1 (8 oz) Package dried wild mushrooms, such as porcini
2 Tablespoons butter, divided
3 Onions, finely chopped
6 Garlic cloves, minced
1 Teaspoon salt
1 Teaspoon cracked black peppercorns
1 1/2 Pounds button mushrooms, sliced
2/3 Cup pearl barley
6 Cups beef stock
1 Cup water
1 Bay leaf
1/4 Cup soy sauce
2 Green onions, finely chopped
Instructions
Brown beef in skillet until browned on all sides.
In a heatproof bowl, combine boiling water and dried mushrooms. Let stand for 30 minutes, then strain through a fine sieve, reserving liquid. Chop mushrooms finely and set aside. In a skillet, over medium heat, melt 1 tablespoon butter. Add onions and cook until soft. Add garlic, optional salt and pepper and cook for 1 min. Transfer mixture to crockpot. In same pan, melt remaining butter and cook button mushrooms over medium-high heat until they begin to lose their liquid.
Add dried mushrooms, toss to combine and cook for 1 min. Transfer mixture to slow cooker stoneware. Add barley, reserved mushroom soaking liquid, stock, water, bay leaf and soya sauce. Cover and cook on LOW for 6 to 8 hrs or on HIGH for 3 to 4 hrs. Discard bay leaf. Ladle into individual bowls and garnish with chopped green onions or parsley, if using.