Warm up with this homey soup when the weather turns chilly. Though this soup takes a while, the cook time is mostly hands-free.
Oxmoor House OCTOBER 2006
1. Heat a large Dutch oven over medium-high heat; coat with cooking spray. Add half of beef; cook 5 minutes or until browned, stirring occasionally. Remove beef from pan; set aside. Repeat procedure with remaining beef.
2. Heat oil in pan over medium-high heat. Add leek, carrot, and celery; sauté 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.
3. Add barley; cover and simmer 30 minutes or until beef and barley are tender.
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