When winter hits, it’s all about the soups and this is one of the few soups I can feed my husband where he will consider it a meal. Hearty, beefy, yummy, this soup is easy to make and perfect for those winter evenings at home.
When winter hits, it's all about the soups and this is one of the few soups I can feed my husband where he will consider it a meal. Hearty, beefy, yummy, this soup is easy to make and perfect for those winter evenings at home.
1lb Beef (Chopped or cubed)
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 tablespoon Olive Oil
1 Onion (diced)
1 teaspoon Worcestershire Sauce
1/2 cup Red wine
12 cups Water
2 Carrots (diced)
2 Celery Stalks (diced)
2 Bay Leaves
1 cup Parsley (chopped)
2 tablespoons Better than Bouillon Beef (or substitute 2 cups beef broth for 2 of the cups of water)
2 cups Barley (rinsed)
Season beef with salt and pepper.
In large stock pot, heat olive oil on high and add beef. Cook the beef until it's browned.
Add the onions and Worcestershire sauce and cook, stirring, until the onions are translucent.
Add wine, bring to a boil and cook until liquid is reduced in half.
Add water and better than bouillon beef base. Bring to a boil. Reduce heat, cover and cook for 45 minutes.
Add the remaining ingredients: carrots, celery, bay leaves, parsley, and barley. Bring to a boil, reduce heat and cook for one hour covered.
After 1 hour, remove from heat, keep it covered and let it 'rest' for 15 minutes. Serve.
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