Wine-Pairing Recipe: Beef Barley Soup
We’re thrilled to welcome the new Sutter Home Red Blend to our family of wines. Deliciously drinkable on its own, this red wine blend is also a great match for grilled meats, burgers, and red sauce pasta dishes.
But with many of us braving brisk winds and freezing temperatures, it’s good to know that our Red Blend also pairs well with the kind of hearty stews and soups that chilly winter weather calls for.
Why not warm up this week by bringing out the bowls for some rich, delicious Beef Barley Soup? Try our recipe below, and remember to pour a glass of Sutter Home Red Blend, too!
BEEF BARLEY SOUP
Servings: 10-12
INGREDIENTS
2 tablespoons olive oil
3 pounds chuck roast, cut into 1-inch cubes
½ onion, chopped
½ cup celery, chopped
8 cups beef broth
2 cups water
2 bay leaves
1/3 cup barley
4 ounces baby carrots
2 cups button mushrooms, halved
2 tomatoes, diced
1 cup asparagus, cut into thirds
2 zucchini, cubed
¼ cup parsley, minced
Salt and pepper
DIRECTIONS
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Cook the cubed meat until brown then add the onions and celery. Cook just until the onions become translucent. Add the broth, water, bay leaves, and barley and bring to a boil. Reduce heat, bring to a simmer, and cover. Cook for an hour.
Now add the carrots and cook another 30 minutes or just until the carrots are crisp-tender. Finally, add the remaining vegetables and simmer for about 10 minutes until the zucchini and asparagus are tender.
Salt and pepper to taste and finish each bowl with fresh chopped parsley. Serve with a fresh green salad and warm, crusty bread.
CREDIT: Main Dish Media
