Beef And Vegetable Barley Soup
  • 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
  1. Sprinkle beef with salt and pepper. Heat olive oil in a large pan. Add meat and brown.
  2. 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).
  3. Remove beef and cut into small bite sized chunks or shred if desired. Skim fat and reserve 1/2 cup of cooking liquid.
  4. In a large stockpot, melt butter. Add celery, carrots, onion, and saute until tender. Stir in garlic until fragrant.
  5. Pour in beef broth and add thyme, basil, bay leaf, beef, and reserved cooking liquid. Simmer 20-30 minutes. Season to taste.
  6. Add barley and mushrooms and simmer until done, about 40 minutes.