Beef and barley soup

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I’m always looking for new recipes to try because I don’t like eating the same thing all the time. I have found alot of good recipes on Pinterest. Last night for dinner I made beef and barley soup. I found this recipe in Martha Stewart Living magazine. Its a nice hearty soup. I usually don’t make many recipes from Martha Stewart magazine because many of the ingredients are expensive or the recipes are time consuming. With a 2 year old and an 11 week old I need meals that are either quick, simple or can cook in a crockpot or something for a few hours.

Beef and Barley Soup

2T olive oil (I just used olive oil cooking spray, works just as well)
1 pound London broil, cut in cubes
Salt and pepper to taste
1 large onion, chopped
1 medium carrot, chopped
8 oz cremini mushrooms, sliced
2T minced garlic (4 cloves)
2T tomato paste
3/4 cup dry red wine ( I didn’t use this either, I just used beef broth)
4 cups chicken stock
3 cups water
3/4 cup hulled or pearl barley, rinsed and drained
1/4 cup parsley chopped
Horseradish for garnish ( I omitted this)

Heat oil in a Dutch oven or large pot over med-high heat. Season beef with salt and pepper and brown on all sides, about 5-7 minutes. Remove beef.
Reduce heat to medium. Add some more oil if needed. Cook onion, carrots, and mushrooms until golden, 12-15 minutes. Add garlic and tomato paste and cook until caramelized, 2 minutes. Remove from heat and add wine. Return to heat and bring to boil, scraping up brown bits with a wooden spoon. Cook until reduced by half, about 5 minutes.
Return beef to pot and add stock and water. Bring to a boil. Reduce heat to low and simmer, covered, stirring occasionally for 1 hour.
Add barley and cook, covered, for 20 minutes. Uncover and cook until beef and barley are tender, about 20-25 minutes. Stir in parsley. Divide soup in 6 bowls and garnish with horseradish.

Serves 6
292 calories
2g sat. fat
6g unsaturated fat
24g protein
6g fiber

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