This is comfort food for a winter's day. It's quick and easy to prepare, then it just sits on the stove and smells good for an hour or so. —plainhomecook
Test Kitchen Notes
If there was a soup-to-stew continuum, this wonderful beef and barley soup would sit at the last stop right before stews. The broth is thick and rich, with the wine adding a touch of bourguignon flavor. In fact, the taste is so rich and stew-like, I would consider adding mushrooms when I make it again (and I will make it again). Prep is straightforward and fills the kitchen with wonderful smells as everything simmers. This hearty soup is a definite go-to recipe for chilly days. —Chip Galusha
large yellow onion
ribs of celery
cloves of garlic
glugs of olive oil
Sea salt, to taste
dried thyme, crumbled
1 1/2 pounds
beef chuck, cut into small pieces
beef broth or stock
strong red wine
15-ounce can diced tomatoes with juice
double-concentrated tomato paste (the stuff that comes in tubes)
Dice the onion. Peel the carrots, cut them in half lengthwise, then slice. Cut the celery in half lengthwise and slice it. Mince the garlic.
Put a couple of glugs of olive oil in the bottom of a big, heavy stock pot. Heat it over medium heat until it shimmers, then add the onions, carrots, celery, and some salt. Cook over medium heat for about five minutes, stirring occasionally.
Add the garlic and thyme (crumbled between your fingers) and cook, stirring, for another minute or so, until it's nice and fragrant. Push all the veggies to the outside of the pan, then add the tomato paste and cook it for a few minutes until it's brown and sweet.
Add the rest of the ingredients, bring to a boil, and simmer, uncovered, for an hour and a half.
Correct the seasoning and serve with crusty bread and a green salad.