Beef Barley Soup

Ingredients

• 1 lb. beef stew meat or leftover prime rib, including bones

• 1 onion, chopped

• 1 cup chopped carrot

• 1 cup chopped celery

• 1 small package of mushrooms, sliced

• 3 garlic cloves, minced

• 2-3 Tbsp. tomato paste

• 1 tsp. dried thyme (or a few sprigs of fresh)

• 1 tsp dried rosemary (or a sprig of fresh)

• 1-2 bay leaves

• 1-2 potatoes, cut into bite sized pieces (Yukon Gold work best)

• 1 cup pearl barley

• 2 cups red wine (optional)

• 6 cups beef broth (or water + Better than Bouillon). Use 8 cups if you are not using wine

• 1 can diced tomatoes 4.5 oz
  
  
  

Directions

1. If using prime rib, cut the meat off the bones and cut into bite sized pieces. Discard any large pieces of fat. Use about 1 pound of the meat.

   • A little fat is OK and adds flavor. 

   • It's also OK if there is some meat left on the bones. 

2. In a large pot, heat with oil of your choice. Sear the meat until browned but not overcooked. Remove from pot and set aside.

3. Sauté veggies (not potatoes), herbs, and barley in oil until semi-softened. 

4. Add tomato paste and sauté 2-3 more minutes.

5. Deglaze with the red wine. If using only broth, use 2 cups. Let it boil as you scrape up any brown bits.

6. Add (remaining) broth, tomatoes, potatoes, and rib bones, if using.

7. Simmer, half covered for about 1 - 1.5 hours.

8. Add reserved beef, cook 10-15 minutes longer.

9. Remove beef bones (if using), bay leaves and any herb remnants before serving. Cut off any remaining meat from bones and add back to the soup.

Serve with crusty bread and enjoy!