Beef and Barley (NES)

By hmp13

Ingredients

• Beef
• 3 pounds stew beef, cut into bite size pieces
• 1/2 cup red wine vinegar
• 12 cups water
• 2 teaspoons kosher salt
• Soup
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 large onion, peeled and diced
• 2 ribs celery, diced
• 6 carrots, peeled and sliced or diced
• Cooked stew beef
• 1/2 pound pearl barley
• 1 cup Burgundy wine
• 1 can (8 ounces) tomato paste
• 8 cups beef stock
• 2 bay leaves
• 5 dashes Worcestershire
• 1/4 cup chopped fresh parsley
• Salt and pepper

Preparation

Step 1

For the beef: Place the beef, vinegar, water, and salt in a stockpot. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 1 ½ hours. Drain and reserve.

For the soup: Heat a stockpot over medium-high heat. Add the olive oil, garlic, onion, celery, and carrots. Sauté for 7 minutes, stirring frequently. Add the cooked beef, barley, wine, tomato paste, stock and bay leaves. Bring to a boil. Reduce the heat to medium and simmer, stirring every 15 minutes, for 1 ¼ hours. Remove from heat and add the Worcestershire sauce, parsley, salt and pepper. Remove and discard the bay leaves before serving.