Beef and Barley Soup

Beef and Barley Soup


Beef
3 pounds stew beef, cut into bite-size pieces
1/2 cup red wine vinegar
12 cups water
2 teaspoons kosher salt

Soup
3 tablespoons olive oil
3 cloves garlic, minced
1 large Spanish onion, peeled and diced
2 ribs celery, diced
6 carrots, peeled and sliced or diced
Cooked stew beef
1/2 pound pearl barley
1 cup Burgundy wine
1 can (8 ounces) tomato paste
8 cups beef stock or broth
2 bay leaves
5 dashes Worcestershire sauce
1/4 cup chopped fresh parsley
Kosher salt and freshly ground black
pepper, to taste

■ For the beef: Place the beef, vinegar,
water, and salt in an 8 to 10-quart stockpot.
Bring to a boil over medium-high heat.
Reduce the heat to medium and simmer for
11/2 hours. Drain and reserve.

■ For the soup: Heat a stockpot over
medium-high heat. Add the olive oil, garlic,
onion, celery, and carrots. Sauté for 7 minutes,
stirring frequently. Add the cooked beef,
barley, wine, tomato paste, stock, and bay
leaves. Bring to a boil. Reduce the heat to
medium and simmer, stirring every 15
minutes, for 11/4 hours. Remove from heat and
add the Worcestershire sauce, parsley, salt,
and pepper. Remove and discard the bay
leaves before serving.

Makes 8 to 10 servings