Beef Vegetable and Barley Soup
A Kitchen Muse: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A hearty, healthy soup that helps use up those veggies in the frig!
Ingredients
  • 2 tbs. vegetable oil
  • 1 and 1.2 lbs. beef stew meat
  • 3 celery stalks, chopped
  • ½ cup each chopped veggies of your choice (beans, corn, cabbage, peas, okra)
  • 1 large onion, chopped
  • 5 - 6 garlic cloves, chopped coarsely
  • 3 carrots, sliced or diced
  • ½ cup pearl barley
  • 2 cups water
  • 4 cups canned beef broth
  • ½ cup red wine
  • 1 14.5 oz. can diced tomatoes in juice
  • 2 sprigs fresh thyme
  • 2 small bay leaves
  • salt and pepper to taste
  • 1½ to 2 teaspoons hot pepper sauce
Instructions
  1. Heat oil in large pot over medium-high heat.
  2. Add stew meat and sauté until beef is dark brown, about 8 minutes.
  3. Throw in 2 tbs. Montreal Steak seasoning.
  4. Remove beef from pot.
  5. Add celery, onion, garlic, carrots and barley to pot.
  6. Sauté until golden, about 15 minutes.
  7. Add ½ cup red wine to sauteed onion mixture.
  8. Add 2 cups water, beef broth, tomatoes with juices and bay leaves.
  9. Bring to a boil.
  10. Place beef and broth in crock pot and cook on high for 4-6 hours or low for 8-10 hours.
  11. Add hot pepper sauce to soup.
  12. Season with salt, pepper, and more hot pepper sauce, if desired.
Recipe by A Muse in My Kitchen at http://amuseinmykitchen.com/2012/04/24/beef-vegetable-and-barley-soup/