Veggie-Packed Beef Barley Soup
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
  • 2 tablespoons olive oil
  • 1.5 pounds stew beef, cut into 1-inch cubes
  • ¼ teaspoon ground black pepper
  • ½ teaspoon salt
  • ½ yellow onion, chopped
  • 2 stalks celery, chopped
  • 1 cup baby carrots, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • ½ cup dry red wine
  • 4 cups beef broth
  • 1 bay leaf
  • ½ cup quick cooking barley
  1. Heat large stockpot to medium-high heat. Add oil and heat through for a few minutes. Season beef with salt and pepper. Add to pot and brown on all sides. Remove beef from pot and set aside.
  2. Add vegetables and garlic. Sauté for 5 minutes. Add tomato paste and sauté for an additional 3-5 minutes. Add wine to deglaze, scraping brown bits from the bottom of the pot.
  3. Add remaining ingredients to stockpot, returning the beef as well. Turn heat to low and simmer soup for 2-3 hours, stirring occasionally.
  4. Serve with crusty bread and fresh parsley, if desired.
Recipe by Mom to Mom Nutrition at