Chunky Beef & Barley Soup

  • Prep Time 5 min
  • Total Time 55 min
  • Serves: 4

Ingredients

  • 1 tbsp olive oil, divided 15 mL
  • 1 lb stewing beef cubes 500 g
  • 8 oz 1 pkg Mirepoix Mix (or ⅓ cup/75 mL each finely diced carrots, celery and onions) 250 g
  • 8 oz 1 pkg sliced mushrooms 227 g
  • ½ cup red wine 125 mL
  • 1 carton beef broth 900 mL
  • ½ cup pearl barley 125 mL

Directions

  • Step 1

    Heat 2 tsp (10 mL) of the oil in a large saucepan over high heat. Add beef and brown on all sides, about 5 min. Transfer beef to plate and set aside.

  • Step 2

    Heat remaining oil in saucepan. Add mirepoix mix and mushrooms. Cook, stirring often, until softened and starting to turn golden, 3 to 5 min.

  • Step 3

    Add red wine and cook 1 min. Stir in broth, 2 cups (500 mL) water, barley and beef. Cover and cook on a low simmer until barley and beef are tender, about 40 min. Serve with crusty bread, if desired.

Tip

Use 1 lb (500 g) boneless skinless chicken breast cut into bite-sized chunks in place of stewing beef.

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Nutrition Facts

  • Nutrition Description Per serving (¼ of the recipe):
  • Calories 360
  • Fat 14 g
  • Saturated Fat 5 g
  • Carbs 25 g
  • Sugar 3 g
  • Protein 37 g
  • Cholesterol 80 mg
  • Fibre 5 g
  • Sodium 900 mg