(Click on pic to enlarge)
There are two ways to do this. Cook it on the stove which requires a lot of steps or dump everything into a crock-pot and cook on medium all day. This is a great soup.
1 TBSP oil
1 Lb. beef button round (I actually used less than a pound)
½ onions chopped
1 clove garlic sliced into thin coins
1 TBSP tomato paste
4+ cups chicken broth
½ cup dry white wine
1 cup diced carrots
1 cup diced celery
¼ cup pearl or naked barley
1 bay leaf
¼ tsp. dried rosemary
On the stove in a Dutch oven brown the meat in oil. Remove
Sauté the onion, carrots and celery
Add the wine and deglaze the pan.
Add the broth, garlic, cut the meat into spoon size squares and return the meat
In a cheese cloth pouch tie the bay leaf and the rosemary and add that to the pot
Add the tomato paste and stir in
Add the barley
Salt and pepper
Bring to a boil, reduce to slow simmer and cook for 1 hour or until the barley is completely cook.
Serve with a baguette.
As of 3/4/21