In a bowl, use flour to dredge meat. Reserve flour.
In a large pot, add 2 tablespoons oil and heat over medium heat. Brown meat and reserve on plate.
Add rest of the oil, then add celery, carrots, onion, turnip, and mushrooms. At this point, add a little wine to get all the good stuff off the pan (deglazing). Cook for 2 minutes.
Add barley and stir to coat barley in the resulting sauce.
In separate bowl, mix 1 cup stock and flour, and whisk until incorporated.
Add this mixture, the rest of the stock, the bay leaf and meat to the pot. Bring to a boil then reduce to a simmer. Stir occasionally until the sauce is thickened and the meat is tender. This takes roughly an hour.
Garnish with the parsley, serve and enjoy!
Beef & Barley Vegetable Soup
Serves: 6 — Prep Time: 20Min — Cook Time: 15 min
1/4 cup flour
1 pound beef round cubed
3 tablespoons olive oil extra virgin, divided
1-3 bay leaves
1 cup celery medium dice
1 cup Onion medium dice
1 cup carrot medium dice
1 cup turnips peeled, medium dice
1 cup mushrooms
1/3 cup barley medium
1 quart beef broth or vegetable broth
1/4 cup parsley garnish
Salt and pepper to taste