beef and barley soup

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Beef Barley soup

1.5 lb. thin sliced boneless ribeye

1tsp salt

1 tsp pepper

1 1/2 cup mirapoix (diced 2 carrot, one onion, 2 celery stalks)

2T. fresh parsley

1 tsp fresh rosemary

1 tsp fresh thyme

2T. butter

8oz baby bellas, chopped

16 oz diced stewed tomatoes (see recipe or can is ok if need be)

4-6 cups beef broth

1/2 cup red wine

1 cup pearl barley

Beef prep: rub beef with salt and pepper at room temp, set aside. 

In a slow/pressure cooker, add butter, mirapoix, herbs and shrooms and saute until onions are clear. 

Place seasoned beef in food processor and pulse to macerate the meat into bite size pieces.  Toss into pressure cooker.  Add 1 cup of broth and wine and pressure cook on high for 5 minutes.  Release steam.  If no pressure cooker, slow cook beef and veggies for 1 hour.

Add stewed tomatoes and remainder of the broth. Slow cook for 2 hours.  Add barley and allow to cook in the broth.  This will thicken the broth as well.  If more thickness is desired, a tsp of corn starch may be whisked into the broth. 

I love to serve this with a dollop of creme fraiche and some crusty sourdough!

Serves 4-6