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Beef Barley Soup

kept byDAPHNE
recipe byhttp

The barley, cooked over a long period of time, adds body as well as a nutty flavor to the soup. This soup is often seasoned with dill; simply replace the parsley with 2 tablespoons minced fresh dill.


3pounds beef chuck roast, trimmed and cut into 1/2-inch cubes (see illustrations below)
Salt and ground black pepper
2tablespoons vegetable oil
2 medium onions, minced
2 medium carrots, peeled and chopped fine
1/2cup dry red wine
2(14.5-ounce) cans diced tomatoes
1teaspoon dried thyme
4cups low-sodium beef broth
4cups low-sodium chicken broth
2/3cup pearl barley
1/4cup minced fresh parsley leaves



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