3 tbsp. butter
1 lb. beef round or chuck cut into 1" cubes
Salt
8 c. beef stock or consomme
1 lg. unpeeled potato, diced
1 c. diced onion
1 c. diced carrots
1 c. diced celery
1 c. diced fresh green beans
1/3 c. barley
1 bay leaf
1 c. sturdy, dry red wine
2 tsp. freshly ground black pepper
3 tbsp. flour

Can use leftover cooked roast and eliminate browning and simmering before adding vegetables.

Melt 1 tablespoon butter in a large pot. Season beef with salt, saute in butter over medium heat until lightly browned all over. Add 2 cups beef stock, reduce heat to low, cover and simmer 1 hour or until meat is cooked through and tender. Add remaining stock, potato, onions, carrots, celery, green beans, barley, bay leaf, 3/4 cup wine and season well with salt and pepper. Simmer at medium-low until vegetables are cooked, 20-30 minutes.

Melt remaining butter in small skillet, add flour and cook stirring constantly, over medium-low heat for 6-8 minutes. Stir roux into soup, stirring constantly until soup is thick and creamy. Add remaining wine. Adjust seasoning if necessary.