
Beef and Barley Soup
The nights are short and it's cold outside; a perfect time for beef and barley soup! This recipe is definitely going into the make a meal, share a meal Wednesday rotation, and if you splurge on one nice steak, it takes dinner up a notch. Serve this with a crusty bread, and you have a great, satisfying meal.
Beef & Barley Soup
1 pound stew beef
1/4 cup flour
2 tablespoons olive oil
8 cups water
1 tablespoon beef base
14 ounce can stewed tomatoes
1 cup each celery, onion & carrots, diced
1/2 cup barley
2 cloves garlic
1/2 cup red wine
2 bay leaves
salt and pepper to taste
Season flour with salt and pepper. Heat a dutch oven over medium heat and add olive oil; allow to get hot. Dredge cubed steak bits into flour and sear, making sure each side is browned. Add 8 cups of water to the pot and bring to a boil. Add beef base, garlic, wine and bay leaf and simmer 1 1/2 hours. Add vegetables and simmer another 20 minutes. Add barley and simmer until soft. Serve with warm, crusty bread.