Beef and Barley Soup

Ingredients – 1 ½ lbs beef trimmings  –  salt and pepper –  3 tbs olive oil  –  1 onion  –  2 carrots  –  2 celery stalks – 8 oz baby bella mushrooms  – 1 tbs tomato paste –  ¼ cup red wine – 2 bay leaves –  3 sprigs fresh thyme –  6 cups beef stock – ½ cup pearl barley – handful chopped fresh parsley

Instructions 1. Heat 2 tbs oil in a large Dutch oven until just smoking. 2. Season the beef liberally with salt and pepper, toss into the pot. Cook until just browned on all sides. Remove from the pot  and set aside.

3. Reduce the heat to medium, add the remaining 1 tbs oil, cook the onions, carrots, and celery until starting to brown. 4. Add the mushrooms and cook longer until water has evaporated from the mushrooms.

5. Stir in the tomato paste and cook until toasted. Deglaze the pan with the wine and add the bay  leaves, thyme, and beef stock.

6. Bring to a boil and add the barley. Keep the temperature at a simmer and cook 45 minutes longer. 7. Return the beef, and any accumulated juices, to the pot. Cook 10 minutes longer to heat through.

8. Sprinkle with parsley and ladle into bowls

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