• 2 lbs beef chuck stew meat
• 2 T olive oil
• 2 c carrots, diced
• 2 c onion, diced
• 2 c celery, diced
• 2 garlic cloves, minced
• ½ lb barley
• 12 c beef broth
• 1 can (14-16oz) Italian-style stewed tomatoes
• ½ c dry red wine
• 1 t dried thyme
• salt & pepper
• ¼ c fresh parsley, minced
• dash balsamic vinegar

In a large pot or Dutch oven, cook beef in oil on medium-high heat until browned, breaking up with a spatula or fork as it cooks. Remove beef from pan and set aside.

Add oil to pan; add carrots, onion, celery and garlic; cook until vegetables are tender, about 5 minutes, stirring occasionally.

Deglaze with the red wine.

Return beef and all remaining ingredients, except barley, parsley, and optional vinegar. Bring to boil on high heat; reduce heat to a simmer, cover. Simmer 30 minutes.

Add barley and simmer 60 minutes. or until barley is tender and beef melts in your mouth.

Stir in parsley and taste. Adjust seasoning, adding more salt or pepper if needed, or a splash of balsamic vinegar if soup needs a little more zip.

Preparation time: 20 minutes
Cooking time: 1 ½ hours

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