Beef and Barley Soup

Beef and Barley Soup

Ingredients:

• 1 cup uncooked streaker barley
• 1 lb grass fed stew meat
• 2 Tbsp olive oil, divided
• 1 large yellow onion, peeled and chopped
• 3 carrots, peeled and chopped
• 2 stalks celery, chopped
• 1 small celery root, peeled and chopped
• 4 cloves garlic, minced
• 2 Tbsp tomato paste
• 4 cups beef broth
• 1 (14.5 oz) can diced tomatoes
• 1 cup dry red wine
• 1 Tbsp worcestershire sauce
• 1 tsp dried thyme
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped

Instructions:

1. In a medium pot, stir together 1 cup barley, 3 cups water, and a generous pinch of salt. Bring to a boil, cover and reduce heat. Simmer for 20 minutes, or until almost tender. Drain and set aside.
2. Heat 1 Tbsp olive oil over medium-high heat. Cook the beef in batches, browning all over, about 2-3 minutes per side. Remove from the pot.
3. Heat remaining oil over medium heat. Add onions, carrots, celery, and celery root. Sauté about 3 minutes before adding garlic and tomato paste. Sauté an additional minute.
4. Add broth, undrained tomatoes, wine, browned beef, worcestershire sauce, and thyme. Bring to a boil, reduce heat and simmer, stirring occasionally for 25 minutes.
5. Add partially cooked barley and continue to simmer for another 20 minutes, or until beef and barley are tender.
6. Taste and add salt and pepper if desired. Stir in fresh parsley just before serving.

Serves 4-6

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