Beef and Barley Soup

5 years ago
  This is a perfect hearty soup to make on a cold winter day. Serve with a big chunk of fresh bread and a pat of butter and enjoy.
  • 1 onion, diced
  • 3 tablespoons olive oil
  • 1/2 pound of beef chuck, cut into 1 inch cubes
  • 4 cloves garlic, finely diced
  • 3 carrots, chopped
  • 1 cup barley
  • 8 cremini mushrooms
  • 1/3 cup red wine
  • 3 small chicken bouillon cubes
  • 2 tablespoons paprika
  • 1 tablespoon tomato paste
  • 7 cups water
  • Salt and freshly cracked pepper

Sautee onions in vegetable oil over medium heat in a large pot until for about 5 minutes. Add the red wine,  beef, chopped garlic and carrots.  Sautee for an additional 8 minutes.

Then add barley, water, bouillon cubes, tomato paste, paprika, and a pinch of salt and pepper. Bring to a boil, then reduce heat to medium low, and cook, half covered for approximately 30 minutes.

Season to taste!

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