Beef Barley Vegetable Soup

This is another of my fall favorites. Hearty, delicious and a very healthy meal comprised of beef, vegetables and whole grain barley. To make this meal extra special, you'll need to make yourself a batch of Double Rich Beef Stock. It's easy to do...it just takes a little time. Go here for the recipe: http://terrygruggen.blogspot.com/2011/09/double-rich-beef-stock.html

You won't need many ingredients. The flavor of the stock is so incredible that it doesn't take much to make this soup a perfect 10. We are going to use the left-over beef from making the stock, so it's just a few veggies, the barley and some additional seasonings. I always present this meal accompanied by a loaf of warm artisan bread (roasted garlic or Kalamata olive ciabatta are my favorites). It is a mortal sin to serve soup without bread for dunking. (Do you wish to fry in the skillet of Hades?) This recipe serves 4, with a little bit left over for lunch the next day.

Ingredients
1 batch double rich beef stock (see link above)
2 tablespoons olive oil
1 large onion, chopped
2 medium celery ribs, thinly sliced
2 medium carrots, thinly sliced
1 1/2 pounds of cubed beef shank meat ( left over from stock, see link above)
2 tablespoons Worcestershire sauce
1 cup pearl barley
Kosher salt
Fresh ground pepper

Directions

1. Prepare barley according to package instructions. Set aside.
2. Heat olive oil in a large Dutch oven. When oil is shimmering, add onion and celery. Cook for 5 minutes, stirring often, until vegetables are softened.
3. Add carrots, double rich beef stock, beef, Worcestershire sauce and cooked barley. Bring to a boil, then reduce to simmer. Cover and let soup simmer for one hour.
4. Taste soup, adjust seasonings with salt and pepper, divide among serving bowls and serve.

Wine pairing: Syrah, Merlot or Pinot Noir