What's For Dinner: Beef Barley Soup

Best served with a crusty bread and a glass of malbec, merlot or a very hoppy beer.

What You Need

1lb cubed stew beef
fresh ground black pepper
extra virgin olive oil
1 medium chopped onion
3 chopped celery stalks
2 cloves smashed and chopped garlic
1 small can tomato paste without sugar
6 cups fresh spinach
2 cups fresh sliced mushrooms
10 cups low sodium beef broth
2 cups quick cooking barley
2 cups water
4 tablespoons red wine vinegar
pinch of red pepper flakes
4 tablespoons thyme
1/2 teaspoon salt

1. Sprinkle beef with salt and pepper.  Brown in soup pot over high heat with 2 teaspoons olive oil for 2 min. Remove and set aside.
2. Add celery, mushrooms, garlic, onion, pepper and remaining olive oil. Lower heat to medium and cook until translucent.  Add  tomato paste and stir until mixture is covered.
3. Add broth, vinegar, barley, water, salt and thyme to mixture. Bring to a simmer and cook for 15 min.
4. Place beef and juices into pot, turn off heat, cover and let set for 5 min.

What You Get