Beef and Barley Soup

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  • 2 pound(s) lean beef stew meat
  • 2 teaspoon(s) olive oil
  • 1 1/2 cup(s) leek (2 medium) chopped
  • 1 cup(s) carrot chopped
  • 1 cup(s) celery chopped
  • 3/4 cup(s) dry red wine
  • 1 teaspoon(s) dried thyme
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) black pepper
  • 3 3/4 cup(s) low sodium beef broth
  • 1 cube(s) pearl barley uncooked


  1. 1. Heat a large Dutch oven over medium-high heat; coat with cooking spray.
  2. Add half of the beef and cook 5 minutes or until browned, stirring occasionally. Remove beef and set aside. Repeat process with remaining beef.
  3. 2. Heat oil in pan over medium-high heat. Add leek, carrot and celery; saute 3 minutes or until tender. Return beef to pan add wine and next 5 ingredients. Bring to a boil, cover , reduce heat and simmer 1 hour.

  4. 3. Add barley, cover and simmer 30 minutes or until beef and barley are tender.
September 2013

This recipe is a personal recipe added by reedcheryla and has not been tested or endorsed by MyRecipes.

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