Chef Bill's Beef-Barley Soup
This main-dish soup, seasoned with fresh herbs and red wine, is quick to make because it uses fast-cooking beef tenderloin.
Prep Time:
30 mins
Total Time:
50 mins
Servings:
8 servings (10 cups)
Ingredients
-
1 pound beef tenderloin roast, cut into 3/4-inch cubes
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1/4 cup olive oil
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2 cups chopped carrot
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1 cup finely chopped celery
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1 cup finely chopped onion
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2 tablespoons minced garlic (12 cloves)
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6 cups beef stock or beef broth
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1/2 cup tomato puree
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1/4 cup Cabernet Sauvignon or dry red wine
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1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
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1-1/2 teaspoons ground coriander
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1 teaspoon freshly ground black pepper
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1/2 teaspoon salt
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1 cup quick-cooking barley
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1/4 cup snipped fresh flat-leaf parsley
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2 tablespoons snipped fresh basil
Directions
1.
In a 4-quart Dutch oven, brown half of the meat in hot oil over medium-high heat; remove meat from Dutch oven. Add remaining meat, carrot, celery, onion, and garlic to Dutch oven. Cook and stir until meat is brown and onion is tender. Return all meat to Dutch oven.
2.
Stir in beef stock, tomato puree, wine, dried thyme, if using, coriander, black pepper, and salt. Bring to boiling; stir in barley. Reduce heat. Cook, covered, for 20 to 25 minutes or until meat and vegetables are tender. Stir in parsley, basil, and fresh thyme, if using. Makes 8 servings (10 cups).
Nutrition information
Calories 265, Total Fat 12 g, Saturated Fat 3 g, Cholesterol 28 mg, Sodium 819 mg, Carbohydrate 23 g, Fiber 4 g, Protein 16 g. Daily Values: Vitamin A 0%, Vitamin C 18%, Calcium 4%, Iron 16%.
Percent Daily Values are based on a 2,000 calorie diet
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Hearty Beef Barley Soup
There's nothing better on a chilly day than a big bowl of this comforting soup, loaded with chunks of tender steak, mushrooms, carrots and barley.
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