Beef Barley Soup | America's Test Kitchen

Ingredients

• 3 pounds boneless beef chuck stew meat, trimmed and cut into 1-inch pieces
• Salt and pepper
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 2 carrots, peeled and chopped
• 6 garlic cloves, minced
• 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
• 3 tablespoons tomato paste
• 1/2 cup red wine
• 8 cups low-sodium beef broth
• 1 (28-ounce) can diced tomatoes
• 1 cup pearl barley
• 2 beef marrow bones (see note)
• 1 tablespoon cider vinegar