Add Beef-Barley Soup and Iowa Harvest Red to your game watching (or any) menu!
Watching games and hot soup is a great paring on cold winter days, and Tassel Ridge Iowa Harvest Red with plum and black cherry aromas and notes on the palate along with nice acid followed by a long, complex finish is a perfect wine pairing for this Beef-Barley Soup.
Tassel Ridge® Beef-Barley Soup
- 2 Tbsp olive oil
- 1½ lbs beef stew meat, cut into ¼-inch cubes
- 3 14.5-oz cans beef broth
- 2 cups water
- ½ cup medium pearl barley
- 1 tsp salt
- ⅛ tsp pepper
- 1½ Tbsp dried thyme, double if using fresh
- 1½ Tbsp dried parsley, double if using fresh
- 1 cup chopped carrots
- ½ cup chopped celery
- ½ cup chopped onion
Put oil in medium-sized pot. Add beef and brown, being careful not to overbrown. Drain beef. Stir in broth, water, barley, salt, pepper, thyme, and parsley. Bring to a boil. Reduce heat. Cover. Simmer for 45 minutes. Barley will be soft. Add carrots, celery, and onion. Cover. Simmer for 45 minutes, or until meat and vegetables are tender. Serves 9.
Wine Recommendation—Tassel Ridge Iowa Harvest Red
Iowa Harvest Red is a dry red with plum and black cherry aromas and notes on the palate along with nice acid followed by a long, complex finish. Made from Marquette and Marechal Foch grapes grown in our Iowa vineyards, Iowa Harvest Red will pair nicely with pizza, pasta dishes, hearty soups, and steaks. Serve at room temperature.