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Beef Barley Soup with Red Wine & Roasted Garlic

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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

Details

Servings 6
Preparation time 20mins

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.

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