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  • 1 lb. beef, cut into bite sized pieces (I typically use stew meat or top round, as lean as possible)
  • 1 tbsp olive oil
  • salt and pepper
  • 1 cup water
  • 1 cup red wine
  • 2 tbsp butter
  • 1 small-medium onion, diced
  • 1 cup carrots, sliced
  • 1 cup celery, sliced
  • 2 cloves garlic, minced
  • 8 cups beef broth
  • 1 tsp thyme
  • 1 tsp basil
  • 1 bay leaf
  • salt and pepper
  • 1/2 cup barley
  • 8 oz. fresh sliced mushrooms


  • Sprinkle beef with salt and pepper. Heat olive oil in a large pan. Add meat and brown.
  • Pour in water and red wine and bring to a boil. Reduce heat and simmer while you are cutting up the vegetables or longer (usually, I let it simmer about an hour).
  • Remove beef and cut into small bite sized chunks or shred if desired. Skim fat and reserve 1/2 cup of cooking liquid.
  • In a large stockpot, melt butter. Add celery, carrots, onion, and saute until tender. Stir in garlic until fragrant.
  • Pour in beef broth and add thyme, basil, bay leaf, beef, and reserved cooking liquid. Simmer 20-30 minutes. Season to taste.
  • Add barley and mushrooms and simmer until done, about 40 minutes.

Categories: Beef  Dinner  Soup  Stew 
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