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Chunky Beef & Barley Soup


Step 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.
Step 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.
Step 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.


Use 1 lb (500 g) boneless skinless chicken breast cut into bite-sized chunks in place of stewing beef.

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1 tbsp (15 mL) olive oil, divided
1 lb (500 g) stewing beef cubes
8 oz (250 g) 1 pkg Mirepoix Mix (or ⅓ cup/75 mL each finely diced carrots, celery and onions)
8 oz (227 g) 1 pkg sliced mushrooms
½ cup (125 mL) red wine
1 carton (900 mL) beef broth
½ cup (125 mL) pearl barley