1-2 Tbsp Flying Olive Butter Extra Virgin Olive Oil (Feel free to substitute a Flying Olive Extra Virgin of your choice)
1 lbs lean beef stew meat, cut into about 1" pieces
1 cup carrots, chopped fine
1/2 cup celery, about 1-2 smaller stalks, chopped fine
1 cup shallots or onions, chopped fine
2 cloves garlic, smashed and chopped fine
½ tsp dried thyme
1 ½-2 bay leaves
6 cups reduced salt beef broth
½ cup red wine (or use more beef broth or water if you would prefer)
1/2 tsp kosher salt, to taste (if your broth has salt, go easy here)
½ tsp freshly ground black pepper
¾ cup quick cooking dry barley (I prefer the whole grain barley but it is often difficult to find)
Heat a large heavy pot medium-high heat. Add 1 Tbsp Flying Olive Butter EVOO and heat until shimmering. Add the beef and sautĂ© about 10 minutes until brown. Remove the beef from the pot and set aside. Reduce heat to medium. If there is little or no fat in the pot, add an additional 1 Tbsp of Flying Olive Butter Olive Oil. Add the chopped carrots, celery, shallots, and garlic (I cheat and put the carrots and celery in a food processor and chop them to the consistency I want). Stir and cook for about 10 minutes until the veggies just start to brown.
Add the meat back into the pot. Add the thyme, bay leaves, beef broth, wine, salt, and pepper. Raise the heat and bring the soup to a boil. Reduce the heat, cover the pot and simmer for about 1 hour.
When the beef is tender, remove the bay leaves. Add the barley and cook an additional 10-15 minutes, according to the package directions. Add salt and pepper to taste. If the soup becomes too thick, add a little more broth or water. Serve.
Submitted by Barb L.