Beef , Barley and Mushroom Soup

The cold winds of March are still chilling our bones.  I developed this hearty soup recipe to stave off the chill until the blossoms emerge.

Ingredients

4 ounces thick bacon slices, cut into 1/2-inch-wide strips (I like to use Rays/Chiefs Smokehouse or Applewood smoked)

2 pounds chuck steak or roast cut into cubes or stew meat

1 cup chopped onion

1/2 cup finely chopped carrots (about 3 carrots)

1/2 cup finely chopped celery (about 2 stalks of celery)

2 garlic cloves, minced

½  pound sliced mini-bella  or button mushrooms

2 cups dry red wine (merlot, cabernet sauvignon, shiraz)

4 cups water

2 cups beef stock or canned beef broth

2 cups chicken stock or canned low-salt chicken broth

1 cup Quick 10-minutepearl barley or regular pearl barley

 3 large Swiss chard or spinach leaves, thinly sliced crosswise (about 3 cups packed)

Grated Parmesan cheese

Preparation

Cook bacon in heavy large soup pot (I used and love the Mario Batali 6 Quart Dutch Oven) over medium-high heat until fat is rendered. Add beef and brown. When all liquid from browning beef is evaporated, add onion, carrots, celery, garlic and mushrooms to beef in pot ; cook until soft, about 10 – 15 minutes.

Add 2 cups of wine and cook down to half. Add 4 cups water, both stocks, and bring to boil. Cover, reduce heat; simmer until beef is tender, stirring occasionally.

After an hour add the barley and cook until the beef and barley are tender (total cooking time about 1½ to 2 hours depending on type of barley used). Can be made 1 day ahead to this point. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.)

Add chard or spinach to soup; cook until wilted, about 1 minute. Ladle soup into bowls. Top with cheese.