Vegetable Beef Soup

I love winter and the rich soups, stews and broths when served with a perfect bottle of wine and a loaf of rustic French Bread. If you don't finish it the first day, it's even better the second day! Enjoy with our 2004 Stags Leap Cabernet.

3 LBS Boneless Beef Chuck
3 TBSP Olive Oil
2 White Onions, Diced
2 Leeks, Whites sliced thinly
3 Whole Garlic Cloves
3 Peeled Quartered Carrots
3 Thickly Sliced Celery Stalks
3 TBSP Tomato Paste
1/3 Cup Balsamic Vinegar
1 750 ml Bottle Dry Red Wine (I prefer Cabernet)
1 Large Carrot Diced
2 Fresh Bay Leaves or 1 Dried Bay Leaf
3 Sprigs Thyme
2 Quarts Reduced Sodium Beef Broth
1 Cup Cold Water

1 LB Peeled Diced Carrots
2 LB's Diced Potatoes
1/2 Cup Barley



Allow beef to rest at room temperature for 20 minutes. Pat dry, season with salt and pepper. Heat large Dutch oven over medium heat, add olive oil and brown beef in batches. Transfer to platter. Reduce heat to medium and brown onion, leek whites, garlic, carrots and celery. Push vegetables to one side and add tomato paste, cook for 2-3 minutes. Mix into vegetables and add vinegar; mix and cook for 2-3 minutes. Stir in wine and spices, simmer reducing wine to two thirds. Add beef broth, water and browned beef to Dutch oven and heat to boil. Cover with tight fitting lid until beef is very tender, about 3 hours. Remove beef from Dutch oven and shred or chop beef to smaller pieces. Pour broth through small colander to remove and discard vegetables, onions and spices. Broth should be free from solids. Add beef diced potatoes, barley and carrots. Simmer until carrots, potatoes and barley are tender. Serve with rustic French bread and Taylor Family Vineyards 2004 Cabernet. Bon Appetite!

Recipe by Sandy Taylor Carlson