Beef Barley Soup
 
 
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Ingredients
  • 2 tbsp olive oil
  • 2 pounds beef chuck, cut into ¾ inch cubes
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 1 package crimini mushrooms, sliced
  • 1 package shiitake mushrooms, sliced
  • 2 tbsp garlic, minced (approx 4 cloves)
  • 1 tsp chopped thyme
  • 2 tbsp tomato paste
  • ¾ cup dry red wine
  • 4 cups chicken stock, low sodium
  • 2½ cups water
  • ¾ cup barley
  • ½ cup frozen peas
  • ¼ cup parsley, chopped
  • salt & pepper
Method
  1. Heat olive oil in a large heavy pot or dutch oven over medium heat.  Season beef cubes with salt & pepper and brown on all sides.  For 2 pounds of meat I usually do this in 2 batches so I don't overcrowd the pan.  Transfer meat to a plate and set aside.
  2. Reduce heat slightly and add a touch more olive oil if needed.  Add onion and carrots to the pot and cook for 2-3 minutes.  Add the mushrooms, stirring occasionally, and cook until veggies have softened, approximately 10 minutes.
  3. Add garlic, thyme, tomato paste and cook for 3-4 minutes.  Add wine and bring to a boil, scraping up any brown bits on the bottom of the pot.  Cook until reduced by half, 4-5 minutes.
  4. Return beef to the pot.  Add the chicken stock and water.  Bring to a boil, reduce heat to low and simmer, covered for 1 hour, stirring occasionally.
  5. After 1 hour add the barley to the pot and continue to cook, covered, for 30 - 40 minutes, or until barley is tender.  Add frozen peas for the last 2-3 minutes of cooking.  Turn off heat, stir in parsley and serve.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2011/10/28/beef-barley-soup/