Chunky Beef & Barley Soup
Prep Time
Serves
Cooking Mode
1 tbsp olive oil, divided
1 lb stewing beef cubes
8 oz 1 pkg Mirepoix Mix (or ⅓ cup/75 mL each finely diced carrots, celery and onions)
8 oz 1 pkg sliced mushrooms
½ cup red wine
1 carton beef broth
½ cup pearl barley
1 tbsp olive oil, divided
1 lb stewing beef cubes
8 oz 1 pkg Mirepoix Mix (or ⅓ cup/75 mL each finely diced carrots, celery and onions)
8 oz 1 pkg sliced mushrooms
½ cup red wine
1 carton beef broth
½ cup pearl barley
Directions
1Heat 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.
2Heat remaining oil in saucepan. Add mirepoix mix and mushrooms. Cook, stirring often, until softened and starting to turn golden, 3 to 5 min.
3Add 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.
Tips
1
Use 1 lb (500 g) boneless skinless chicken breast cut into bite-sized chunks in place of stewing beef.
Disclaimer
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Personal Note
Personal Note
