Savory and tender beef with an amazing low simmered broth plus a slight bite from the barley. This soup is the perfect all in one meal.
Season beef with salt and allow to rest for 15 mins. Use this time to skin and dice your vegetables. Cut the vegetables in large chucks so they hold up during the simmering.
Pat dry and season with pepper. If using full steaks, cut into 1 in cubes.
In a 5 qt pot, heat some oil.
In batches, cook beef on one side for 3 mins, flip and cook for another min. Remove to a plate for later.
Once the beef is cooked and removed, add some more oil to the pot and add the onion, celery, and carrots. Sauté for 3 mins.
Add garlic, tomato paste, and tomatoes. Cook for 1 min.
Add stock, soy sauce, Worcestershire sauce, rosemary, thyme, bay leaves, and red wine; if using. Return beef to pot. Bring to a boil, then turn to low and simmer for 45 mins.
Add in barley, stir, and simmer on low for another 45 mins.
Serve with crusty bread, side salad, or roasted vegetables. ENJOY!
Ingredients
Directions
Season beef with salt and allow to rest for 15 mins. Use this time to skin and dice your vegetables. Cut the vegetables in large chucks so they hold up during the simmering.
Pat dry and season with pepper. If using full steaks, cut into 1 in cubes.
In a 5 qt pot, heat some oil.
In batches, cook beef on one side for 3 mins, flip and cook for another min. Remove to a plate for later.
Once the beef is cooked and removed, add some more oil to the pot and add the onion, celery, and carrots. Sauté for 3 mins.
Add garlic, tomato paste, and tomatoes. Cook for 1 min.
Add stock, soy sauce, Worcestershire sauce, rosemary, thyme, bay leaves, and red wine; if using. Return beef to pot. Bring to a boil, then turn to low and simmer for 45 mins.
Add in barley, stir, and simmer on low for another 45 mins.
Serve with crusty bread, side salad, or roasted vegetables. ENJOY!