 |
Prep Time: 9 Minutes Cook Time: 112 Minutes |
Ready In: 121 Minutes Servings: 8 |
|
Warm up with this homey soup when the weather turns chilly. Though this soup takes a while, the cook time is mostly hands-free. Ingredients:
cooking spray |
2 pounds lean beef stew meat |
2 teaspoons olive oil |
1 1/2 cups chopped leek (2 medium) |
1 cup chopped carrot |
1 cup chopped celery |
3/4 cup dry red wine |
1 teaspoon dried thyme |
1 teaspoon salt |
1/2 teaspoon black pepper |
3 3/4 cups water |
3 (14-ounce) cans less-sodium beef broth |
1 cup uncooked pearl barley |
Directions:
1. Heat a large Dutch oven over medium-high heat; coat with cooking spray. Add half of beef; cook 5 minutes or until browned, stirring occasionally. Remove beef from pan; set aside. Repeat procedure with remaining beef.
2. Heat oil in pan over medium-high heat. Add leek, carrot, and celery; sauté 3 minutes or until tender. Return beef to pan. Add wine and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 1 hour.
3. Add barley; cover and simmer 30 minutes or until beef and barley are tender.
|
|