- 1 pound Beef Bottom Round Steak (Thin)
- 3 Tablespoons Flour
- 4 teaspoons Course Salt
- 2 teaspoons Black Pepper
- 2 Tablespoons Oil (olive or avocado)
- 1 Tablespoon Garlic (minced)
- 1 Yellow Onion (chopped)
- 2 Stalks Celery (minced)
- 4 Carrots (chopped)
- 1 cup Red Wine
- 2 Tablespoons Soy Sauce
- 6 cups Beef Broth
- 4 New Potatoes (diced)
- 1 can Diced Tomatoes
- 1 can Green beans
- 1/2 teaspoon Cumin (ground)
- 1/2 teaspoon Oregano (leaves)
- 3 teaspoons Season Salt
- 1 cup Quick Barley
- 1 package Brown Gravy
- 2 Green Onions
Add oil, garlic, onion, celery, and carrots to 5 or 6 quart pot on medium/high heat.
Chop beef into 2 inch strips, sprinkle with salt and pepper on both sides and cover in flour. Add beef pot with vegetables and cook until brown stirring occasionally.
Add red wine and soy sauce to pot and stir to deglaze. Add beef broth, green beans, potatoes, tomatoes, to pot and bring to a boil.
Add cumin, oregano, and season salt. Reduce heat, cover and simmer for 30 minutes.
Stir gravy package into soup and add barley. Cover and simmer 10 minutes.
Add green onions to soup and simmer uncovered for 5 minutes.
Allow to cool for 10 minutes and serve.
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