Warm up with this homey soup when the weather turns chilly. Though this soup takes a while, the cook time is mostly hands-free.
2 pounds lean beef stew meat
2 teaspoons olive oil
1 1/2 cups chopped leek (2 medium)
1 cup chopped carrot
1 cup chopped celery
3/4 cup dry red wine
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
3 3/4 cups water
3 (14-ounce) cans less-sodium beef broth
1 cup uncooked pearl barley
How to Make It
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.
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.
Add barley; cover and simmer 30 minutes or until beef and barley are tender.