Anyone in the mood for a stick-to-your-ribs, warm-you-through-and-through soup thick enough to ward off even the coldest winter? Big chunks of tender beef, flavorful mushrooms and carrots, and hearty barley combine to make my favorite soup that is perfect even for guests.
1 cup of celery,
and 1 medium onion.
- 2 cups carrots
- 1 cup celery
- 1 medium onion
- ½ c. red wine
- 16 cups of beef broth
- 1 lb package of pearl barley (2 cups)
- 2-3 lbs. beef (stew meat or any kind of roast)
- 2 tsp. tomato paste
- 2 T. Worcestershire sauce
- 2 cups Baby Bella mushrooms
- Olive or refined coconut oil
- Chop carrots, celery, and onion.
- Season the beef roast with salt and pepper and cube it into 1 inch cubes.
- Heat a soup pot to medium high and add 2-3 T. of oil and sear the beef in batches just to brown all sides. Remove the browned beef and set aside.
- Turn the heat down to medium
- Add red wine and use it to deglaze the pan and scrape up the beef and veggie bits from the bottom of the pan.
- Add in tomato paste, Worcestershire sauce, and the barley.
- Add the seared beef back into the pot.
- Bring to a boil and then reduce the heat to simmer, put the top on and let it simmer for 3-4 hours. The barley will absorb the liquid and thicken the soup.
- A half hour before serving, add in the mushrooms and salt and pepper to taste.
Based on a recipe from this website.