Beef-Barley Soup

This is a recipe I tried from the Feb 05 issue of Fitness. It's a pretty basic Beef and Barley soup but the broth did come out more flavorful than I expected. There are no carrots in my pic because I don't like cooked carrots much but they are in the recipe if you like them.

Beef-Barley Soup

1/2 pound beef sirloin, cut into 2 inch cubes

salt and pepper

1 tsp olive oil

2 carrots, sliced

1 large onion, chopped, about 1 cup (I used 2 shallots)

1 cup mushrooms, sliced

5 garlic gloves, smashed and chopped

1/2 cup red wine (*or* wine substitutions include non-alcoholic wine, beef broth/stock, diluted red wine vinegar, red grape juice diluted with red wine vinegar or rice vinegar, or tomato juice)

6 cups beef broth

1 can (14 1/2 oz) chopped tomatoes (recipes called for drained, I put the liquid in the soup for extra flavor)

2 sprigs fresh thyme

1 bay leaf

1/2 cup cooked barley

Season beef cubes w/ salt and pepper. In a large pot over medium heat, brown beef on all sides in oil. Do not turn pieces until one side is browned. Pour off any excess fat and set beef to the side. Add carrots, onion, mushrooms, and garlic to the pot and cook, stirring 3 minutes. Pour in wine (or substitute), increase the heat to high, and bring to a boil; cook, scraping the bottom of the pot, 2 minutes, or until liquid is reduced by half. Add the rest of the ingredients except barley, bring to a boil. Reduce heat, add beef, and let simmer 1 hour. Stir in uncooked barley and simmer 1 hour, or until barley is cooked through. Remove bay leaf before serving. Be sure to let the stew cook slowly so that only small bubbles come to the surface. Otherwise the meat may not be as tender.

Make 6 servings

Nutrition info per serving: 198 calories, 15g protein, 20g carbs, 6g fat, 4g fiber