Beef Barley Soup with Butternut Squash

January is “Soup Month” at the winery! Chef Jim May shares his recipe for one of his favorite winter soups. Tender chuck roast, hearty barley, plenty of wholesome, winter vegetables and a rich, savory broth. This delicious and nutritious soup pairs wonderfully with our 2018 Peters Vineyard, Pinot Noir.

Ingredients and Directions

Serves 6-8

**INGREDIENTS**

2 T. olive oil
1 ½ lb. chuck steak, trimmed of fat and cut into 1-inch cubes
1 medium onion, diced
3 carrots, peeled, halved lengthwise and cut into ½ – inch half moons
3 stalks celery, cut into ½ -inch slices
3 cloves garlic, peeled and minced
2 T. tomato paste
10 c. good beef stock or chicken stock or a mix of both
1 T. fresh thyme leaves or 1 t. dried
3 bay leaves
2 c. butternut squash, peeled and cut into ½ inch cubes
¾ c. pearled barley
1 14 -oz can diced tomatoes, with liquid
2 T. good balsamic vinegar
¼ c. parsley, chopped
Salt and pepper to taste

**DIRECTIONS**

Heat oil in a large pot over medium-high heat. Salt and pepper the beef and carefully add in batches to brown on all sides. About 5 minutes per batch. Remove each batch and put in a bowl. Set aside.

When meat is done browning, add onion, carrots, celery, garlic, and a little more oil to the pan if necessary. Stir until onions are soft and starting to brown, about 6 minutes. Add tomato paste to coat the vegetables and remove to a separate bowl.

Add stock, meat, thyme and bay leaves to the pot and bring to a simmer and cover for 1 ¼ hours, stirring occasionally and skimming off any foam.

Add the butternut squash, barley, tomatoes, and the softened vegetables. Continue to simmer for 30 minutes until barley is cooked. May be made in advance and reheated or frozen for a treat later. It will be thick and stew-like but you can add more stock or water to desired consistency. Season to taste with salt and pepper.

When ready to serve, stir in balsamic vinegar and chopped parsley and enjoy with our 2018 Peters Vineyard, Pinot Noir.