Suggested Wines

This recipe was a guest favorite at our 2013 Wine & Food Pairing Weekends. The use of red wine in the broth helps marry the flavors between the soup and a nice dry red wine such as Merlot.


  • 1 tablespoon butter
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 3 cups carrots, sliced
  • 1.5 cups parsley, chopped
  • 2 10.5oz cans condensed beef broth
  • 2 cups dry red wine
  • 2 cups tomato juice
  • 1 cup pearl barley
  • 2 cups diced cook roasted beef
  • Salt and pepper to taste


  1. Roast beef until cooked through (at least 140F in center). Allow to cool to room temperature.
  2. In a large pot, saute onion, garlic, carrots and celery in 2 tablespoons butter until slightly soft, about 10 minutes.
  3. Season to taste with salt and pepper.
  4. Stir in broth, wine, tomato juice, barley and beef.
  5. Simmer covered for at least 1 hour.


  • Simmering this soup longer will continue to develop flavor.