Veggie-Packed Red meat Barley Soup

Ingredients:

• 2 tablespoons olive oil
• 1.5 kilos stew purple meat, decrease into 1-dash cubes
• ¼ teaspoon ground sunless pepper
• ½ teaspoon salt
• ½ yellow onion, chopped
• 2 stalks celery, chopped
• 1 cup cramped one carrots, chopped
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• ½ cup dry purple wine
• 4 cups purple meat broth
• 1 bay leaf
• ½ cup hasty cooking barley

Instructions:

1. Heat neatly-organized stockpot to medium-excessive warmth. Add oil and warmth thru for a pair of minutes. Season purple meat with salt and pepper. Add to pot and brown on either aspect. Put away purple meat from pot and field aside.
2. Add vegetables and garlic. Sauté for 5 minutes. Add tomato paste and sauté for a further 3-5 minutes. Add wine to deglaze, scraping brown bits from the bottom of the pot.
3. Add closing ingredients to stockpot, returning the purple meat as neatly. Turn warmth to low and simmer soup for 2-3 hours, stirring on occasion.
4. Aid with crusty bread and new parsley, if desired.

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