Beef Barley Soup

INGREDIENTS

• 2 Tbls of extra virgin olive oil

• 1 Tbls of butter

• 2 pounds of boneless beef chuck roast, trimmed and cut into 1 inch pieces.

• 1 large yellow onion, diced

• 2 carrots, peeled and diced

• 2 stalks of celery, diced

• 2 cloves of garlic

• 1 large white potato, peeled and diced

• 1/2 cup red wine

• 2 15oz cans of diced tomatoes

• 1 can of peas, drained

• 4 cups of beef broth

• 1 cup of water

• 1/2 cup of barley

• 1 Tbls of fresh thyme or 1/2 Tbls of dried

• 1/4 cup of fresh Italian flat leaf parsley

• 2 bay leaves

• 1 tsp of salt

• 1 tsp of fresh ground black pepper

  PREPARATION

• Heat the oil and butter in a large frying pan.

• Add the beef and sauté for 2 to 3 minutes.

• Stir in the onions, carrots, celery, garlic and potato and cook for 2 to 3 minutes more.

• Deglaze the pan with the red wine.

• Place all the ingredients into a crock pot.

• Add the tomatoes, peas, beef broth, water, barley, thyme, parsley and bay leaves.

• Season with salt and pepper and cook on high for 3 to 4 hours or until all the meat is nice and tender.

• Remove the bay leaves and serve with the Italian bread.

  Serves 4 to 6 people