1 tablespoon lard, bacon fat, or butter
1 large carrot, diced
1 large onion, diced
2 stalks celery, diced
1 cup frozen green beans, thawed
½ cup frozen peas, thawed
1 tablespoon tomato paste
1 teaspoon red wine vinegar
1-1/2 lbs beef round stew meat, cut into small pieces
6 cups beef broth, preferably home made
sea salt and black pepper to taste
2 bay leaves
1/2 cup dry pearl barley, soaked overnight
- Rinse barley in a sieve, and place in a pot with water to cover and a generous sprinkling of salt. Bring to a boil, reduce heat, cover and cook for 30 minutes or until barley is tender. Drain.
- While barley is cooking, heat the fat in a large soup pot over medium heat and sauté onion, carrot and celery for 5 minutes until onion is translucent.
- Pour in the beef broth and stir in the tomato paste, vinegar, and bay leaves. Bring to a boil. Stir in the beef, beans, peas, and salt to taste. Return to a boil, reduce heat to low, and simmer for 25-30 minutes. Add the barley and cook until barley is heated through. Taste and add additional salt and pepper.