Steak & Barley Soup
Julie Cichon from Brookfield, IL
3 lbs. Ribeye Steak, cut into 1 in. chunks
2 medium sweet onions, diced
4 carrots, chopped
1½ cups celery, chopped
1 head of garlic, smushed and finely chopped
1 tablespoon cayenne Pepper
1 tablespoon black pepper
2 tablespoons allspice, ground
8 cups water
2 15oz. cans of crushed tomatoes
1 pkg. barley, rinsed and sorted
1 bay leaf
½ cup fresh parsley, chopped
½ cup Merlot
1. Place all ingredients into Crockpot, cover with water.
2. Bring to a boil, then simmer for 3-4 hours, until tender.
3. Add ½ cup Merlot last hour or so.
4. Garnish with chopped parsley.