Hearty Beef, Barley & Vegetable Stoup

Name: Hearty Beef, Barley & Vegetable Stoup
Ingredients: 1½ lb [680 g] well-marbled beef chuck, trimmed of excess fat and cut into 1-in [2.5-cm] cubes; ½ tsp freshly ground black pepper; 1½ tsp salt; 2 Tbsp vegetable oil; 1¼ cups [175 g] chopped yellow onions; 1 large celery stalk, thinly sliced; 3 garlic cloves, roughly chopped; 1½ Tbsp tomato paste; ¾ cup [180 ml] red wine (any dry red will work, such as Pinot Noir, Merlot, Cabernet Sauvignon, etc.); ¾ cup [180 ml] red wine (any dry red will work, such as Pinot Noir, Merlot, Cabernet Sauvignon, etc.); ¾ cup [180 ml] red wine (any dry red will work, such as Pinot Noir, Merlot, Cabernet Sauvignon, etc.); ¾ cup [180 ml] red wine (any dry red will work, such as Pinot Noir, Merlot, Cabernet Sauvignon, etc.); ¾ cup [180 ml] red wine (any dry red will work, such as Pinot Noir, Merlot, Cabernet Sauvignon, etc.); 8 cups [2 L] low-sodium beef broth; 1½ cups [360 ml] water; 2 bay leaves; 1 Tbsp fresh thyme leaves, roughly chopped (or ½ tsp dried thyme); 1 Tbsp fresh thyme leaves, roughly chopped (or ½ tsp dried thyme); 1½ tsp sugar; ¾ cup [150 g] pearl barley; 3 large carrots, peeled and cut into ½-in [1.5-cm] rounds; ¼ cup [10 g] chopped Italian parsley, for garnish

Preparation info

Serves
6

Difficulty
Easy

Appears in

Once Upon a Chef, the Cookbook

By Jennifer Segal

Published 2018

About

I believe it was rachael ray who coined the word “stoup,” and this rich broth teeming with chewy barley and vegetables is a perfect example of what stoup is: thicker than soup but thinner than stew. On a winter day, it will warm your bones from the inside out. Moreover, it makes a ton and freezes well, so you can check off two meals at once. This soup has saved me on many a snow day, when I’ve been stuck in the house with no food, no plow, and starving snow-drenched kids to feed. Just a qui

Ingredients

Soup
Winter

Ingredients

Method