What You will Need:
9 OZ Top Sirloin, cut into cubes
5 Large Carrots, diced
5 Large Stalks of Celery, diced
1 Large Onion, diced
2 Lbs Mushrooms, sliced
8 C Mushroom Stock * Homemade if you can
1 1/2 C Red Wine * I used a Petite Sirah, It’s so lovely with the beef and mushroom combination. *TIP ALWAYS use a wine that you would enjoy drinking. If you don’t like the flavor of the wine, you WILL NOT like the flavor it brings to your food.
1/3 C Quick Cooking Barley
4-5 Cloves of Garlic, minced
2 Tbsp Dried Thyme
5 Dried Bay Leaves
5 Tbsp Tomato Paste
Salt And Pepper
Prep your Mis en place (Remember it’s just a fancy way of saying “get your ingredients together” but it’s fun to say)
In a large pot, set the heat to medium high and add the beef. Season the beef with salt and pepper.
Cook the beef until it starts to turn brown, then add the wine. (The smell is amazing)
Cook the beef in the wine until the beef is brown on all sides.
Add the carrots, mushrooms, onion, celery, and garlic. Cook until the Vegetables start to sweat (Releasing their natural juices)
Once the onion becomes translucent, add the tomato paste, barley, mushroom stock, and bay leaves. Stir until the ingredients blend together well.
Bring to a boil, then lower to a simmer add thyme, and cover.
Let the soup simmer for 60 minutes. This will make the beef so tender it will melt in your mouth.
*Makes 8 Servings
176.5 cal, 4.9 G fat, 6.8 G carb, 1.9 G fiber, 25.7 G pro, 2.7 G sugar
I like serving my soup with a beautiful FRESH made Ciabatta bread toasted with a nice Manchego cheese soften on top.