Ingredients:

1 1/2 lb. high-quality beef roast, cut into 1 inch pieces
Salt and pepper, for seasoning meat
Flour, for dusting meat
2-3 tablespoons olive oil
1 cup chopped sweet onion
1 cup chopped carrots
1 cup chopped celery
1 tablespoon tomato paste
3 cloves garlic, minced
1/2 cup dry red wine
1 14.5-ounce can diced or stewed tomatoes
4 cups homemade beef broth (recipe follows)
1 bay leaf
3 small sprigs thyme (or 1/2 teaspoon dried)
1/2 cup uncooked pearl barley
Salt and pepper, to taste

Directions:

Season cubed meat with salt and pepper, then toss with some flour to dust it. In a large soup pot or dutch oven, heat olive oil over medium-high heat. Add beef to pot, and sear cubes on all sides until browned. Remove to a bowl and set aside.

Add onion, carrots, and celery to pot that you seared meat in, and cook 8-10 minutes to allow veggies to wilt and brown slightly. Add garlic and tomato paste in the last minute of cooking.

Pour in the red wine, and deglaze the pot by scraping up the browned bits. Add tomatoes, beef broth, bay leaf and thyme. Stir well to combine. Add the meat, including any accumulated juices in the bowl.

Bring to a boil, then stir in the barley. Reduce heat, cover and simmer for about 45-60 minutes or until the barley is cooked. Remove bay leaf and thyme sprigs and taste for additional salt and pepper.

Enjoy!

Ingredients:

4 lbs meaty beef bones (beef shanks or short ribs)
3-4 large carrots, cut into chunks
3-4 ribs of celery with green leafy tops, cut into chunks
2 large onions, quartered
1/2 cup warm water
3 bay leaves
3-4 large garlic cloves
1 tsp coarse black pepper or peppercorns
3-4 sprigs fresh parsley or 1 Tbsp dried parsley
1 tsp dried thyme
1 tsp dried oregano
1 beef bouillon cube
1 tsp salt
12 cups cold water

Directions:

Preheat oven to 450 degrees F.  In a large dutch oven, roast soup bones, uncovered, for 30 minutes.  Add carrots, celery, and onions, and roast an additional 30 minutes.

Remove from oven, and add warm water, stirring to loosen browned bits.  Add remaining ingredients.  Bring to a boil, and slowly boil for 30 minutes.  Reduce heat, and simmer, uncovered 4-5 hours.  Skim any foam that forms.

Remove bones (and send for Charlie!).  Strain broth through a colander, discarding solids.  If time allows, refrigerate to allow removing fat that forms on top.  Otherwise skim as best possible from top.

Broth can be refrigerated for up to 3 days or frozen for 4-6 months.