Beef and Barley Soup

• tổng thời gian: 1 hour 35 minutes

Nguyên liệu

2 pounds of stewing beef

3 tablespoons extra-virgin olive oil

1 small yellow onion (diced)

3 garlic cloves (shredded)

2 large carrots (peeled and diced)

3 celery ribs (diced)

8 mushrooms (diced)

2 tbsp of tomato paste

1 tbsp of herbs de Provence / dried thyme

1/2 cup of red wine

900 ml of beef stock

1 cup pearl barley

Salt and Freshly cracked black pepper for seasoning

Finely chopped fresh parsley for garnish (optional)

Season the beef with the salt and pepper.

On medium-high heat, warm olive oil in a Dutch oven.

Once the oil is hot, cook the meat until browned; about 2-3 minutes per side. (Work in batches)

Set meat aside.

Reduce the heat to medium. Add 1 tbsp of oil and add onions.

Allow them to cook and soften for a few minutes then add carrots, celery, grated garlic, and mushrooms. Cook for an additional 5 minutes.

Hướng dẫn

Add tomato paste and stir to combine with veggies.

Pour in red wine and beef broth.

Add the meat back to the pot along with any juices.

Please Note: meat should be fully submerged; if not, add water to the pot 1 cup at a time.

Season with salt, pepper, and herbs de Provence/thyme.

Increase the heat to high and bring to a boil, then cover the pot. Reduce the heat to low and allow to simmer for 60 minutes.

Add in the barley and simmer, partially uncovered, for another 30-40 minutes; stirring occasionally.

Taste and season with more salt if needed.

Garnish with parsley.

Enjoy 😊