Beef Barley Soup with Red Wine & Roasted Garlic

By HeatherS

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

Preparation

Step 1

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.