This hearty soup is perfect for cold days and long nights...You'll love the smell and taste of this delicious Beef Barley Soup. One bowl just isn't going to be enough.
Heat olive oil in a large heavy bottomed pot over medium heat. Season stew meat with salt and pepper, to taste. Add to the pot and cook for 6-8 minutes, flipping halfway through.
Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and cook an additional minute.
Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, and Italian seasoning. Bring to a boil.
Add the barley and reduce heat and simmer, for 5 minutes.
Add the frozen peas, stir, and cook an additional 5-10 minutes, or until the barley is tender. Add salt and pepper to taste.
Transfer about 1/2 cup of the liquid to a small bowl. Mix in the cornstarch and pour the liquid back into the stew. Stir for about a minute to allow the cornstarch to thicken the stew a bit.