Beef Barley Soup
Beef Barley Soup
INGREDIENTS
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2 Tbls of extra virgin olive oil
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1 Tbls of butter
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2 pounds of boneless beef chuck roast, trimmed and cut into 1 inch pieces.
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1 large yellow onion, diced
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2 carrots, peeled and diced
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2 stalks of celery, diced
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2 cloves of garlic
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1 large white potato, peeled and diced
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1/2 cup red wine
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2 15oz cans of diced tomatoes
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1 can of peas, drained
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4 cups of beef broth
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1 cup of water
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1/2 cup of barley
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1 Tbls of fresh thyme or 1/2 Tbls of dried
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1/4 cup of fresh Italian flat leaf parsley
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2 bay leaves
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1 tsp of salt
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1 tsp of fresh ground black pepper
PREPARATION
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Heat the oil and butter in a large frying pan.
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Add the beef and sauté for 2 to 3 minutes.
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Stir in the onions, carrots, celery, garlic and potato and cook for 2 to 3 minutes more.
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Deglaze the pan with the red wine.
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Place all the ingredients into a crock pot.
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Add the tomatoes, peas, beef broth, water, barley, thyme, parsley and bay leaves.
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Season with salt and pepper and cook on high for 3 to 4 hours or until all the meat is nice and tender.
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Remove the bay leaves and serve with the Italian bread.
Serves 4 to 6 people