Beef Barley and Vegetable Soup


2-3 lb beef chuck roast, trimmed of fat and cut into bite sized pieces

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2-3 Tbsp canola oil, divided

1 tsp each salt and pepper

2 Tbsp flour

2 cups red wine (use what you have)

3 Tbsp tomato paste

1 bay leaf

1 Tbsp fresh or 1 tsp dried thyme

8-10 cups beef broth (low sodium to check salt)

2 carrots, peeled and sliced

5-6 new potatoes, diced

2 stalks celery, diced

1 onion diced

¼ lb fresh green beans, cut into bite sized pieces  (frozen or canned will also be okay – about 1 cup chopped)

1 cup frozen lima beans

½ cup frozen corn

¾ cup barley



Preheat oven to 450 degrees.

Heat 1 Tbsp of oil in a Dutch oven or large pot over high heat.

Reduce heat to medium high and brown beef in two or three batches so as not to crowd, removing each batch as it browns. (Browning only takes a couple of minutes.)

Return beef to the Dutch oven and sprinkle with flour.

Place Dutch oven in the oven uncovered and allow flour to brown for 5 minutes,

Stir in wine, tomato paste, bay leaf, thyme and enough broth to cover (about 2 cups).

Lower oven temperature to 325 degrees, cover Dutch oven and allow beef to simmer for 3 hours checking occasionally to see if liquid needs to be added.

During the last 30 minutes of oven time, sauté the carrots, celery, and onion in a small skillet over medium heat using remaining oil as necessary just enough to soften.

Bring four cups of water to boil in a medium saucepan, add potatoes, green beans, butterbeans, corn, and barley, reduce to a slow boil and cook until tender 15 to 20 minutes, drain.

Remove Dutch oven from the oven add remaining broth, sautéed vegetables, and cooked and vegetables.

Add more broth if necessary and taste for salt and pepper.

*Soup will keep for several days in the refrigerator. Reheats beautifully! This is good news because this morning we have a dusting of snow and delicious leftover soup for dinner! 

© Deer One Publishing 2021