It is January, and in the Chicagoland area that means it’s COLD! I don’t know about you but when it is cold I make soup. I love soup and I am lucky, so does my family. I first made this soup when I had some beef stew meat and mushrooms. I wanted to make beef barley soup but a beef barley soup my way. So this beef barley soup was born.
salt and pepper
1/8-1/4 red pepper flakes(optional)
Coat beef with flour, salt and pepper. Saute in dutch oven/stock pot with 1 tbsp or olive oil until browned on all sides. Remove beef from pot and set aside. Add sliced mushrooms, salt and pepper. Cook for 5 minutes then add the onions. Cook onions and mushrooms until the onions are translucent. Add the garlic and 1/8-1/4 tsp of red pepper flakes(optional) and cook for 30 seconds to 1 minute. Next add the tomato paste and a splash of red wine. Add beef back to pot and stir together. Next add the water and beef bouillon/beef base. Bring to a boil then turn down to simmer. Cover and cook for 30 minutes. After 30 minutes add the carrots and barley and cook for 1 hour. Then add 1/4 of a cup and 1 cup of defrosted frozen corn. Cook for an additional 5 minutes until corn is heated through. Check for seasoning and add salt and pepper to taste. At the end add fresh chopped Italian flat leaf parsley stir and serve. ****Add more water or beef stock if too thick.****