Beef and Barley Soup

• tiempo total: 4 hours 24 minutes

Ingredientes

Ingreds

1 ¾ chuck or stew meat, cut into 1-inch cubes

S&P

A little cooking oil

1 onion, diced

4ish carrots, diced

2ish celery stalks, diced

4 cloves of garlic, minced

2 TB tomato paste

2 TB Dijon mustard

2 TB Worcestershire sauce

¾ cup red wine

7-9 cups of beef broth

1 bay leaf

Some sprigs of thyme

1 cup uncooked barley

Minced parsley and crusty bread for serving

Instrucciones

Season the beef liberally with salt. Heat a little oil in a heavy bottomed pot and sear the beef until deeply browned, working in batches if needed. Remove and set aside.

In the same pot add onions, carrots and celery and sauté until softened, about 5 min. Add the garlic and cook 1 min more. Season with salt and pepper.

Add tomato toothpaste, sophomoric mustard and whats-this-here sauce and stir. Pour yourself a glass of working wine, and then add the ¾ cup to the pot. Simmer for a few mins until thickened.

Add back the beef, 7 cups of broth, your bay leaf and some thyme. Replace the lid at a jaunty angle. Simmer for 45min – 1hr.

After 45 min, add the barley and, if you think it looks a little dry, add a cup or two more of broth. It may not need it. Simmer for a further 45min – 1hr. Stir in some parsley and serve with some crusty bread alongside.