Beef Barley Soup Recipe
Beef stock soup with vegetables, barley and red wine
Ingredients
- 1 pound onion -- diced medium
- 1 pound celery -- diced medium
- 1/2 pound carrot -- diced medium
- 1/2 pound leeks -- sliced 1/2" thick
- 4 ounces butter
- 3 ounces roasted garlic puree
- 1/2 gallon beef stock
- 1 1/2 pounds Prime rib -- medium dice
- 1/2 ounce kosher salt
- 1/2 ounce black pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1/2 teaspoon crushed red pepper
- 8 ounces precooked barley
- 3 fluid ounces red wine
Instructions
- In a large saucepot, heat the butter until fully melted.
- Add the onion, celery, carrot, and leeks and sautee until tender, about 6 to 7 minutes over medium heat.
- Add the red wine and scrap the bottom of the pot, and reduce the wine by 3/4.
- Add the beef stock, puree of roasted garlic, meat and spices. Cook together for 1 1/2 hours or until the flavors have blended together.
- Add the pre-cooked barley.