Beef and barley are meant for each other. The addition of wine in the broth makes this soup especially tasty.
Brad’s Beef and Barley SoupOctober 2, 2014 Print
Recipe courtesy of Brad Wammes, Kitchen Door Catering
- 3 tsp (15 ml) canola oil
- 1 lb (450 g) chuck roast, cut into -inch (1.3-cm) dice
- 1 large onion, diced
- 4 large carrots, diced
- 8 large crimini mushrooms, diced
- 4 stalks celery, diced
- 10 cloves garlic, minced
- 2 cups (500 ml) red wine
- 6 cups (1.5 L) dark beef stock
- 1 cup (250 ml) pearl barley
- 10 sprigs fresh thyme
- 3 tsp (15 ml) parsley, chopped
- 2 sprigs rosemary, picked and minced
- salt and pepper to taste
- In a large saucepan, over medium-high heat, heat canola oil. Sear beef by adding it a bit at a time, being sure not to overcrowd the pan. Season with salt and pepper each time, and cook until beef is caramelized and brown in colour.
- Remove the beef and add the onion, carrots, mushroom, celery and garlic to the pan and sauté, scraping the bottom of the pan until soft.
- Return the beef and deglaze the pan with red wine. Reduce the liquid by half.
- Add the beef stock, barley and fresh herbs. Bring to a boil and reduce to a simmer. When barley is cooked, the soup is ready to serve.
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