Beef Barley Soup

1 med. onion

2T butter
2c chopped celery
2c chopped carrot
1 med. yellow onion
1/2c Cabernet 

3c leftover prime rib
2T roasted granulated garlic
1/2t ground black pepper
3/4c barley

3c leftover dipping juices

Left - Fat and Scraps — — Right - 3c Soup-Ready Beef

Cut up the leftover beef into 1/2" cubes, being careful to cut off all the fat.  Put the fat and scraps in a pot and covered with about 3-4c of water, adding 2t ground rosemary, a couple bay leaves and 1/2t pepper.  Simmer this covered, on low-medium heat for about 15 minutes.  Scoop out all the solids and discard.  Strain the liquid and put it in the freezer for a couple hours.

About an hour later, sauté the chopped onion, celery and carrot in butter.  When it's sizzling, add the wine, cover and let simmer 10 minutes, adding the beef, garlic, pepper and barley toward the end.  Turn off heat and let stand to soak up the flavors.  Skim the fat off the broth that was chilling in the freezer.  Strain this again and add to the pot.  Bring this to a nice simmer.

Cover and let cook for 40-60 minutes until the vegetables and barley are cooked.  Add more water and beef soup starter if needed to stretch this into a bigger pot of soup.  This would be really good with crusty garlic bread or cheese biscuits. . .Lin