Tuscan Beef Vegetable Soup with Red Ale Recipe

Ingredients

• A beef shoulder roast of 725g, fat trimmed, cut into small cubes
• Olive oil
• 1 large red onion, finely chopped
• 3 large garlic cloves, finely chopped
• 2 tablespoons tomato paste
• 500ml IRISH RED ALE organic red beer from La Chouape microbrewery
• 6 cups beef broth
• 796ml diced tomatoes with Italian spices
• 1 tablespoon Italian spices
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 cup pearl barley, well rinsed
• About 3 cups chicken broth
• 540ml white beans
• 1 pack (142g) baby spinach
• 1 1/4 cups sliced red cabbage
• Salt and pepper from the mill