Beef and Barley Soup | Recipe Cart

Ingredients

• 2 lbs chuck roast, cut into 1/2-inch cubes
• 3 Tbsp olive oil
• 3 large carrots, chopped
• 2 large ribs celery, chopped
• 1 large sweet onion
• 3 Tbsp tomato paste
• 4 cloves garlic, minced
• 6 cups beef broth, low-sodium
• 2 cups dry red wine*
• 1 Tbsp low-sodium soy sauce
• 2 tsp Worcestershire sauce
• 1/2 tsp dried rosemary
• 1/2 tsp. dried thyme
• Salt
• freshly ground black pepper
• 1 cup pearl barley
• 3 Tbsp minced fresh parsley, chopped