Beef Barley Soup

 Beef & Barley Soup

Ingredients:

2 pounds beef chuck cubed

3 tablespoons olive oil

1 medium onion diced

2 ribs celery diced

4 medium carrots diced

3 cloves garlic minced

3/4 cup dry red wine

6 cups low-sodium beef broth

1 tablespoon Worcestershire sauce

3 sprigs thyme

1 cup pearl barley

salt and pepper to taste

1/4 cup parsley minced

PREPARATION:

Heat a large heavy pot to medium heat and add the olive oil. Pat the beef dry with paper towels and season with salt and pepper on all sides. Sear the beef on all sides until well browned. Work in batches if required. Do not overcrowd the pan.

Set all the beef to the side and add the onions, celery, and carrots. Saute for 5 minutes then add in the garlic and cook for 1 minute longer.

Add the red wine and turn the heat to high. Reduce by half (about 2 minutes) and scrape the bottom of the pot with a wooden spoon to remove all of the flavor bits.

Add the beef broth, Worcestershire sauce, thyme, and the beef back to the pot. Once boiling turn the heat down to a simmer. S