Beef and Barley Soup
Beef and barley soup is the perfect soup for when the weather gets cold. Packed with fresh vegetables, barley and tender beef this hearty soup is bound to smile on everyone's face.
Equipment
- Dutch oven
- Plate
- Sharp knife
- Cutting board
Ingredients
- 2 quarts beef broth
- 2 pounds chuck roast cubed
- 1½ cups red wine
- 1 cup celery diced
- 1 cup onion diced
- 1 cup carrots diced
- ¾ cup barley pearl
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 tablespoon garlic minced
- ½ tablespoon thyme
- 1 teaspoon salt
- 3 bay leaves
Instructions
- In a Dutch oven on medium-high heat add half of the beef, salt and a tablespoon of olive oil. Cook until browned on each side about 3-5 minutes. Remove and set on a plate. Repeat with the remaining half of the beef and an additional tablespoon of olive oil. Remove the beef and place on a plate.2 pounds chuck roast, 3 tablespoons olive oil
- Cut the beef into smaller portions and place back on the plate.
- Add the onions, celery, carrots and bay leaves to the Dutch oven and the remaining tablespoon of olive oil. Cook until vegetables are soft and the bay is fragrant, about 5 minutes.1 cup celery, 1 cup onion, 1 cup carrots, 3 tablespoons olive oil, 3 bay leaves
- Stir in the tomato paste, garlic, thyme and salt. Cook for another minute. Then add the red wine, beef broth, and beef. Bring to a boil and reduce to a simmer. Cover and cook for an hour.2 quarts beef broth, 1½ cups red wine, 2 tablespoons tomato paste, 1 tablespoon garlic, ½ tablespoon thyme, 1 teaspoon salt
- Add the barley and cook for another hour, and then remove the bay leaves.¾ cup barley
Nutrition
Serving: 1servingCalories: 384kcalCarbohydrates: 18gProtein: 28gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 78mgSodium: 718mgPotassium: 1118mgFiber: 4gSugar: 2gVitamin A: 2793IUVitamin C: 4mgCalcium: 48mgIron: 3mg
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