Vegetable Beef Barley Soup

2 Cups Barley – Cooked

2 Tbsp EVOO

½ Pound Beef Chuck – Diced

1 Tsp Salt

½ Tsp Pepper

2 Tbsp Bacon Fat

1 Med. Onion – Diced

3 Carrots – Diced

1 Cup Cremini Mushrooms – Sliced

2 Celery Ribs – Diced

3 Cloves Garlic – Diced

3 Med. Potatoes – Peeled, Diced

1 Cup Green Beans – ½” Cut

¼ Cup Ketchup

½ Tbsp Mustard

½ Cup Marsalla Wine

¼ Tsp Fresh Rosemary – Finely chopped

4 Cups Beef Stock

4 tbsp Flour

Cook barley according to instructions – usually 45 minutes.  Set aside.  In a med-large pot add 2 tbsp EVOO over med-high heat.  Add the beef, salt & pepper and brown on all sides.  Set aside. 

Add bacon fat, onion, carrots, mushrooms.  Cook about 5-7 minutes.  Add in celery, garlic, and potatoes.  Cook another 5 minutes.  Add in green beans, ketchup, mustard.  Cook another 5 minutes.  Add in Marsalla wine to deglaze and cook about 5 minutes. 

Add back in beef, rosemary and beef stock.  Simmer about 2 hours with a lid slightly cracked.  Add in flour to thicken and cook about another 15 minutes.  Adjust seasoning to taste.  Serve with garlic bread to sop up the gravy.