Beef Barley Soup
Ingredients
- 2 lb. chuck roast beef, cut into 2-inch cubes
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. all-purpose flour
- 4 tbsp. extra-virgin olive oil, divided, plus more as needed
- 8 oz. baby bella mushrooms, sliced
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 1 tsp. dried oregano
- 1/2 tsp. onion powder
- 1 tbsp. tomato paste
- 1/2 c. dry red wine
- 4 c. low-sodium beef broth
- 2 tsp. Worcestershire sauce
- 1/2 c. pearl barley
- 2 sprigs thyme
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