Beef And Barley Soup - cooking recipe

Ingredients

2 tablespoons vegetable oil
1 lb stewing beef, cubes
2 tablespoons all-purpose flour
2 onions, chopped
3 garlic cloves, minced
3 cups fresh mushrooms, sliced
2 carrots, chopped
2 stalks celery, chopped
1 teaspoon dried thyme
1/2 teaspoon dried sage, crumbled
5 cups beef stock
1/2 cup red wine
1 (19 ounce) can tomatoes
2 cups water
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 cup pearl barley

Preparation

In large heavy saucepan or Dutch oven, heat oil over medium-high heat. Toss beef with flour; in batches, brown all over, about 5 minutes. Transfer to plate. Drain any fat from pan.
Increase heat to high; cook onions, garlic, mushrooms, carrots, celery, thyme and sage, stirring, for about 5 minutes or until liquid is evaporated. Stir in stock and wine; cook for 1 minute, stirring and scraping up any brown bits from bottom of pan.
Add beef, tomatoes, water, pepper and salt; bring to boil. Reduce heat and simmer, covered, for 1 1/2 hours or until beef is tender.
Add barley; cover and simmer for 30 minutes or until tender. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in shallow airtight containers until cold. Cover and refrigerate for up to 2 days. Reheat to serve.).