Chunky Beef & Barley Soup

Prep time: 5min
Total time: 55min
Serves: 4
1 tbsp
olive oil, divided
15 mL
1 lb
stewing beef cubes
500 g
8 oz
1 pkg Mirepoix Mix (or ⅓ cup/75 mL each finely diced carrots, celery and onions)
250 g
8 oz
1 pkg sliced mushrooms
227 g
½ cup
red wine
125 mL
1 carton
beef broth
900 mL
½ cup
pearl barley
125 mL
Per serving (¼ of the recipe):
14 g
saturated fat
5 g
25 g
3 g
37 g
80 mg
5 g
900 mg


  1. Heat 2 tsp (10 mL) of the oil in a large saucepan over high heat. Add beef and brown on all sides, about 5 min. Transfer beef to plate and set aside.

  2. Heat remaining oil in saucepan. Add mirepoix mix and mushrooms. Cook, stirring often, until softened and starting to turn golden, 3 to 5 min.

  3. Add red wine and cook 1 min. Stir in broth, 2 cups (500 mL) water, barley and beef. Cover and cook on a low simmer until barley and beef are tender, about 40 min. Serve with crusty bread, if desired.