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Beef and Barley Soup

Martha Stewart
  • minutes
  • Serves 6

INGREDIENTS

1

Carrot, medium

8 oz

Cremini mushrooms

1/4 cup

Flat-leaf parsley

2 tbsp

Garlic

1

Onion, large

4 cups

Chicken stock

2 tbsp

Tomato paste

3/4 cup

Hulled or pearl barley

1

Salt and freshly ground pepper, Coarse

2 tbsp

Olive oil, extra-virgin

3/4 cup

Red wine, dry

3 cups

Water

1 pound London broil, cut into 3/4-inch cubes