Beef Barley Soup

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Ingredients

• 6 cups low sodium beef broth
• 3/4 cup red wine
• 1 tablespoon Worcestershire sauce
• 2 lbs chuck roast, cubed
• 1 1/2 cups each of diced celery, carrots, and onions
• 3 tablespoons parsley
• 1 cup pearl barley
• Garlic
• Thyme
• Salt and pepper
• Olive oil

Instructions

1. Heat a Dutch oven over medium heat. Pat dry and season cubed beef with salt and pepper. Sear beef in batches until browned.
2. Add more olive oil if needed. Sauté celery, carrots, and onions until softened. Add garlic and cook for a minute.
3. Pour in red wine, scrape up brown bits, and let it reduce by half. Add beef back to the pot along with beef broth, Worcestershire sauce, and tied thyme.
4. Bring to a boil, then reduce to a simmer. Cover partially and cook for about 1 hour until beef is almost tender.
5. Add pearl barley and continue cooking until barley is tender, stirring occasionally. Add more water if needed.
6. Season with salt, pepper, and parsley. Adjust consistency with more water or beef broth if desired.
7. Remove thyme stems before serving. Enjoy the hearty Beef Barley Soup!

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