Delicious Beef and Barley Soup

Beef and barley soup is the best cure for a cold winter night. Tender beef and stewed vegetables can simmer all afternoon and will warm any dreary day.  Ingredients 🥬 1 onion 2 cloves garlic 2-3 carrots 2-3 stalks celery 1 lbs cubed stewing beef sea salt pepper 1/3 cup all-purpose flour *see notes 3 Tbsp tomato paste 1 Tbsp fresh thyme leaves or 1/2-1 tsp dried thyme 1 cup red wine *see notes 4 cups beef broth 3/4 cup barley chopped fresh parsley for garnish Instructions ✏️ Peel and finely chop onion and garlic. Wash and dice carrots and celery. You want about 1 cup of diced carrots and 1 cup of diced celery. Add stewing beef to a silicone bag or bowl, add sea salt, pepper, and flour, and coat the beef cubes well in seasoning and flour. Preheat a large pot over medium-low and once hot, add a splash of oil (whichever you like) and brown the beef cubes in batches. Each cube should not touch the next. Sear it for about 2 minutes per side until all sides are browned. Remove each batch before adding the next. Once all beef cubes are seared and browned, set them aside in a bowl and add chopped onion and garlic, sauté until they are translucent, and then add diced veggies, tomato paste, sea salt, and thyme, red wine and then deglaze the bottom of the pot with a spatula or a wooden spoon. Liftoff all the browned and burnt bits off and mix into the onion/veggie/wine mixture. Return beef cubes to the pot, add beef broth and barley to everything, give it a quick stir, put on the lids and bring it to a boil. Once boiling, reduce heat to low and let simmer for 45-55 minutes. Serve, sprinkle with freshly chopped parsley and enjoy! Printable recipe 🖨 https://greenhealthycooking.com/beef-and-barley-soup/