Beef Barley Soup
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.
Servings 10 servings
Ingredients
- 4 tbsp. olive oil
- 1 ½ -2 lbs. stew meat
- salt and pepper to taste
- 1 onion, diced
- 3 carrots, halved lengthwise and sliced
- 2 celery ribs, sliced
- 3 cloves garlic, minced
- ⅓ cup dry red wine
- 8 cups beef broth
- 1 cup quick cooking barley
- 1 cup frozen peas
- 1 tbsp. thyme
- 2 tbsp. Italian seasoning blend
- 1 tbsp. cornstarch
Instructions
- 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.