Veggie-Packed Beef Barley Soup

• Meat

  • 1 1/2 lbs Stew beef

• Produce

  • 1 cup Baby carrots
  • 1 Bay leaf
  • 2 stalks Celery
  • 2 cloves Garlic
  • 1/2 Yellow onion

• Canned Goods

  • 4 cups Beef broth
  • 2 tbsp Tomato paste

• Pasta & Grains

  • 1/2 cup Barley, quick-cooking

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/2 cup Red wine, dry

Found on momtomomnutrition.com

Description

Ingredients

• 2 tablespoons olive oil
• 1.5 pounds stew beef, cut into 1-inch cubes
• ¼ teaspoon ground black pepper
• ½ teaspoon salt
• ½ yellow onion, chopped
• 2 stalks celery, chopped
• 1 cup baby carrots, chopped
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• ½ cup dry red wine
• 4 cups beef broth
• 1 bay leaf
• ½ cup quick cooking barley

Directions

• Heat large stockpot to medium-high heat. Add oil and heat through for a few minutes. Season beef with salt and pepper. Add to pot and brown on all sides. Remove beef from pot and set aside.
• Add vegetables and garlic. Sauté for 5 minutes. Add tomato paste and sauté for an additional 3-5 minutes. Add wine to deglaze, scraping brown bits from the bottom of the pot.
• Add remaining ingredients to stockpot, returning the beef as well. Turn heat to low and simmer soup for 2-3 hours, stirring occasionally.
• Serve with crusty bread and fresh parsley, if desired.