Beef and Barley Soup

• 總時間: 1 hour 35 minutes

食材

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.

步驟

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 😊