Beef And Barley Soup

Total Time: 2 hrs 45 mins Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

Ingredients

• 2 tablespoons vegetable oil
• 1 lb stewing beef, cubes
• 2 tablespoons all-purpose flour
• 2 onions, chopped
• 3 garlic cloves, minced
• 3 cups fresh mushrooms, sliced
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage, crumbled
• 5 cups beef stock
• 1/2 cup red wine
• 1 (19 ounce) can tomatoes
• 2 cups water
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/2 cup pearl barley

Recipe

• 1 in large heavy saucepan or dutch oven, heat oil over medium-high heat. toss beef with flour; in batches, brown all over, about 5 minutes. transfer to plate. drain any fat from pan.
• 2 increase heat to high; cook onions, garlic, mushrooms, carrots, celery, thyme and sage, stirring, for about 5 minutes or until liquid is evaporated. stir in stock and wine; cook for 1 minute, stirring and scraping up any brown bits from bottom of pan.
• 3 add beef, tomatoes, water, pepper and salt; bring to boil. reduce heat and simmer, covered, for 1 1/2 hours or until beef is tender.
• 4 add barley; cover and simmer for 30 minutes or until tender. (make-ahead: let cool for 30 minutes; refrigerate, uncovered, in shallow airtight containers until cold. cover and refrigerate for up to 2 days. reheat to serve.).