Ingredients
For the Soup Base:
2 tablespoons olive oil
1 ½ lbs (700g) stew beef or chuck roast, cubed
Salt and black pepper to taste
1 small onion, diced
2 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, diced
1 can (14.5 oz) diced tomatoes (with juice)
6 cups beef broth (low-sodium preferred)
1 cup water
1/2 cup dry red wine (optional, for depth of flavor)
1 teaspoon dried thyme
1 bay leaf
Add-Ins:
2/3 cup pearl barley
1 cup corn kernels (fresh, frozen, or canned, drained)
1 tablespoon Worcestershire sauce (optional)
For Garnish:
Fresh parsley, chopped
Instructions
Sear the Beef
Heat olive oil in a large soup pot over medium-high heat.
Season beef cubes with salt and pepper. Sear the beef in batches until browned on all sides. Remove and set aside.
Sauté the Vegetables
Add onion, carrots, and celery to the pot. Sauté for 4-5 minutes, until softened.
Stir in garlic and cook for another minute.
Deglaze the Pot
Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits. Let it simmer for 1-2 minutes.
Build the Soup Base
