Tasty choice on cold days, or any day, really. The aroma while cooking is amazing.
My cousin made this with half venison half beef and loved it.
Great accompanied with yeast rolls or even sourdough. And drink the wine you used in the recipe with dinner. In the rare chance you have leftover wine, you can freeze to use for recipes later.
Serves 6
Takes about 2.5-3 hours total if you count prep.
2 Tbsp extra virgin -olive oil
1 lb London broil cut into cubes
1 large onion, chopped
1/4 lb carrots, chopped
8 oz cremini mushrooms, trimmed and sliced (or whatever mushroom you want really - these just have better flavor)
6 cloves garlic, minced (You can do less ... I've also done more)
2 Tbsp tomato paste
3/4 cup dry red wine
4 cups chicken stock
3 cups water
3/4 cup pearled or hulled barley, rinsed/drained
1/4 cup parsley, coarsely chopped
salt, pepper
grated horseradish (I've also done cayenne pepper.)
Heat 1 Tbsp of oil in a medium Dutch oven over med-high heat. Brown beef on all sides, season with salt and pepper. Put the beef on a plate using a slotted spoon. Reduce heat to med and add remaining oil. Cook onion, carrots and mushrooms until golden - stir occasionally. Season with salt.
Add garlic and tomato paste and stir until caramelized. Remove from heat and add wine. After a moment or two, return to the heat and bring to a boil, scraping up the brown bits from the bottom of the oven with wooden spoon (this is called deglazing). Cook until reduced by half.
Return beef to the oven, add stock and water. Bring to a boil. Reduce to low and simmer covered for an hour. Stir occasionally.
Add barley and cook, covered, for 25 mins or until barley is tender. Uncover and cook for additional 25 mins. Stir in parsley and divide soup between 6 bowls. Garnish with horseradish.
