Beef Barley Soup with Red Wine & Roasted Garlic

Beef Barley Soup with Red Wine & Roasted Garlic
Beef Barley Soup with Red Wine & Roasted Garlic

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    tbsp olive oil

  • 1

    Ib stewing beef, cut into bite-sized pieces

  • 2

    medium carrots, grated

  • 1

    small red bell pepper, chopped

  • 1

    medium onion, chopped 10 cloves roasted garlic, mashed

  • 1/2

    cup red wine

  • 1

    28-oz can tomatoes, with juice, chopped

  • 6

    cups beef stock

  • 1/2

    cup pearl or pot barley

  • 1/2

    cup chopped fresh basil

  • 1

    tbsp chopped fresh thyme

  • 1

    tbsp Worcestershire sauce

  • 1

    tbsp horseradish

  • 1/2

    tsp sea salt

  • 1/2

    tsp black pepper

Directions

In a large soup pot, heat oil. Add beef, carrots, red bell pepper and onion; saute for 4 minutes, or until beef is browned. Add roasted garlic and wine; saute until the liquid has evaporated, about 2 to 3 minutes. Add tomatoes and their juice, stock, barley, basil, thyme, Worcestershire sauce, horseradish, salt and black pepper. Bring to a boil; reduce heat and simmer for 20 minutes, or until barley is tender. Serve immediately.

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