This simple and easy soup is even better the next day, so be sure to make enough. I like to enjoy it with a serving of warmed cheesy polenta.
Makes
4 to 6 servingsIngredients
- 1 tablespoon vegetable oil
- 1¾ pounds beef stew meat cut into 1-inch pieces
- 1 onion chopped
- 2 celery stalks chopped
- 2 carrots peeled and chopped
- ½ cup red wine
- 1 garlic clove minced
- Leaves of 2 sprigs of thyme chopped
- 8 cups beef or veal stock
- ¾ cup pearl barley
- 1 pound portobello mushrooms sliced
- Salt and pepper to taste
Instructions
- In a large sauce pan, warm oil on medium-high heat.
- Add the beef and cook for 5 minutes, or until evenly browned. Remove with a slotted spoon and reserve.
- Add the onion, celery, and carrots and cook for 5 minutes or until soft.
- Add the red wine, garlic, and thyme and reduce by half.
- Add the seared beef, stock, and barley and bring to a boil.
- Reduce to a simmer, cover, and cook on low heat for 1½ hours.
- Add the mushrooms and cook for 10 minutes or until the beef is very tender.
- Season with salt and pepper and serve in warmed bowls.