beef soup

Ingredients

• 1.5 lbs Beef Chuck Roast, cut into 1-inch cubes
• 2 tbsp Olive Oil
• 1 Onion, chopped
• 2 Carrots, chopped
• 2 Celery Stalks, chopped
• 4 cloves Garlic, minced
• 8 cups Beef Broth
• 1 cup Dry Red Wine (optional)
• 1 tsp Dried Thyme
• 1/2 tsp Dried Rosemary
• 1 Bay Leaf
• 1 lb Potatoes, peeled and cubed
• 1 cup Diced Tomatoes (canned)
• 1/2 cup Pearl Barley
• Salt and Pepper to taste

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Season beef cubes with salt and pepper. Brown the beef in batches, being careful not to overcrowd the pot.
3. Remove beef and set aside.
4. Add onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes.
5. Add garlic and cook for 1 minute more.
6. Pour in beef broth and red wine (if using). Bring to a simmer.
7. Return beef to the pot.
8. Add thyme, rosemary, and bay leaf.
9. Cover and simmer for 1.5 - 2 hours, or until beef is tender.
10. Add potatoes and pearl barley. Continue to simmer for 30 minutes, or until potatoes are tender.
11. Remove bay leaf before serving.

Notes

• For a richer flavor, use bone-in beef chuck roast.
• If you don't have red wine, you can substitute with additional beef broth.
• To thicken the soup, you can mash some of the potatoes against the side of the pot.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• This soup tastes even better the next day!