In a large soup pot heat olive oil. Lightly flour the beef cubes ; in small quantities , brown in heated oil. Do not over crowd meat when browning. Remove the meat. Add the leeks, onion, garlic, celery and carrots . Saute until onions begin to soften. Return the browned meat back to the pot . Add the red wine to deglaze the pan, scraping up any bites on the bottom of the pot. Add the stock along with the potatoes, thyme sprigs, and pearl barley. Bring to a boil and reduce to simmer for 1 hour. Add the sea salt,sliced mushrooms and the chopped Swiss chard to the pot. Cover and simmer for 30 more minutes. Adjust salt and pepper, if needed. Enjoy!
Soak the purple barley overnight, drain well and allow to dry. In a heavy bottomed pan , place over medium-high heat. Add garlic; saute until golden, do not burn. Stir in the barley and orzo; saute until orzo begins to brown.
Add the chicken stock; bring to boil. Cover and reduce to a simmer. Simmer until almost all the liquid is absorbed. Uncover and continue to simmer until the rest of the liquid evaporates. Stir in the sage and season with salt and pepper, to taste.
Heat a large pot with olive oil and brown the beef in small batches. Add the onions, mushrooms, garlic, paprika, black pepper, salt and celery and saute until fragrant. Pour in the V-8 juice, beef stock, barley, and black beans. Simmer until flavors have married. Adjust the salt and pepper. Stir in the heavy cream, cheese and baby spinach. Heat until cheese is melted.
In a large heavy bottomed pot, brown the bacon until crisp. Add the onions, leeks and celery and saute until softened. Add the barley and split peas and cook until they begin to toast. Remove contents of pot into a bowl and set aside. Adding a small amount of oil as needed, brown the stew meat in the pot. Once the stew meat is brown, return the reserved ingredients , carrots, bay leaf, sage and consomme. Bring to a boil reduce to simmer. Cook until meat is tender and barley and split peas are cooked. Season with salt and pepper.