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Beef and Barley Soup

Homemade soup with fall-apart beef, and your favorite vegetables makes for the perfect winter meal.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Chili and Soup
Servings 8

Ingredients
  

  • 2 lbs. Beef stew meat cut into bite sized pieces
  • 1 Onion chopped
  • 2 Tbsp. Olive oil
  • 2 tsp. Minced garlic
  • ½ C. Sliced carrots
  • 6 C. Beef broth
  • ½ Bell pepper chopped
  • ¾ C. Barley
  • 1 Can diced tomatoes
  • 3 tsp. Worcestershire sauce
  • ¼ tsp. Ground thyme
  • 1 Package brown gravy mix
  • 2 Tbsp. Red cooking wine
  • Salt and pepper to taste
  • Fresh parsley for garnish if desired.

Instructions
 

  • Heat the olive oil in a deep pot over medium high heat on the stove. 
  • Add the beef and onions to the skillet, and saute until the meat is cooked, browned and the onions have begun to soften. 
  • Add the other ingredients to the pot, and bring the mixture to a boil. 
  • Lower the heat to a simmer and cover, cooking for 50-60 minutes.