Beef Barley Soup

The extraordinarily warm days have come to a close, at least for the next couple of weeks, so I have decided to keep some warming soup in the fridge for my lunches over the next few days. This afternoon, I treated my mom, M, and A to this delicious beef barley soup - a recipe from the Wegmans collection. It is incredible. And the beef is remarkably tender. And it makes A LOT!

You need:

2 Tbsp olive oil
1 (about 1 1/4 lbs) boneless beef short ribs, cubed
2 c. chopped mirepoix, or 2/3 c. each chopped onions, carrots, and celery *
1 1/2 cups crushed tomatoes
1 1/4 cups barley
1 Tbsp thyme
1 Tbsp salt, plus additional to taste
1/2 tsp fresh ground pepper, plus additional to taste
2 cartons (32 oz each) beef stock
4 cups water

Heat olive oil in stockpot on MEDIUM-HIGH until oil faintly smokes. Add beef; cook, stirring, about 10 min until beef browns. Add mirepoix. Cook, stirring, about 10 min, until veggies are soft and slightly brown. Add tomatoes. Reduce heat to MEDIUM; cook 10 min. Add barley and thyme. Cook 5 min. Add 1 Tbsp salt and 1/2 tsp pepper, culinary stock, and water. Bring to simmer on high. Reduce heat to low; cook about 45 min until barley is tender. Season to taste with salt and pepper.

Inspired by Wegmans Menu Magazine