Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1 1/2 pounds lean beef roast cut into bite-sized pieces (or use beef stew meat)
- 3 cloves garlic minced or crushed
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- freshly ground black pepper to taste
- 15 ounces beef broth
- 1/2 cup red wine
- 28 ounces canned petite diced tomatoes undrained
- 15 ounces canned whole kernel corn drained
- 2 cups frozen cut green beans
- 2 cups sliced carrots fresh or frozen
- 1/2 cup pearl barley uncooked
- 2 tablespoons white wine or rice vinegar
Instructions
- Heat olive oil in a large dutch oven over medium-high heat. Add onion, beef, Italian seasoning, salt, and pepper. Sauté, stirring often, until meat is browned on the outside. Stir in garlic and cook 1-2 minutes longer.
- Pour in beef broth, wine, and tomatoes, and bring to a low boil. Stir in corn, green beans, and carrot, and return to boil. Reduce heat to simmer, and cover. Simmer, stirring occasionally, for about a half hour.
- Stir in barley, cover, and continue cooking for approximately one hour. Stir occasionally to make sure soup is still simmering. Add up to a cup of water if soup is thicker than desired. Stir in vinegar before serving to brighten the flavors.
- Prep Time: 15
- Cook Time: 120