Beef Barley Soup
Ingredients
-
1.5
lbs
chuck roast, cut into ½-¾ inch cubes
-
3
tablespoons
olive oil
-
1
cup
carrots, medium diced
-
1
cup
celery, medium diced
-
2
cups
onion, medium diced
-
4
tablespoons
tomato paste
-
2
tablespoons
minced garlic
-
8
cups
beef broth
-
½
cup
red wine (optional)
-
1
tablespoon
Worcestershire sauce
-
1
tablespoon
fresh thyme, finely minced or 1 teaspoon dried
-
1
each
bay leaf
-
1
teaspoon
salt, to taste
-
¼
teaspoon
black pepper, to taste
-
1
cup
pearl barley
-
2
tablespoons
Italian parsley, finely minced
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat and add the beef chunks, seasoning with salt and pepper.
- Cook the beef for 3-4 minutes on each side, then remove it from the pot and set aside.
- Add another tablespoon of olive oil to the pot and cook the carrots, celery, and onion for 3-4 minutes.
- Add the garlic and tomato paste, mixing well and cooking for 1-2 minutes.
- Deglaze the pot with red wine, scraping up any browned bits from the bottom.
- Add the beef broth, Worcestershire sauce, bay leaf, thyme, and the cooked beef back into the pot.
- Bring to a light boil, then reduce heat and let simmer for 1 hour, stirring occasionally.
- Add the barley and continue to simmer for another 45-60 minutes, adding water if necessary to adjust consistency.
- Stir in the chopped parsley and adjust seasoning with salt and pepper before serving.
Nutrition Facts (estimated)
Servings
12
Calories
233
Total fat
11g
Total carbohydrates
19g
Total protein
15g
Sodium
664mg
Cholesterol
39mg
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