In a Dutch Oven on medium heat, add Oil, allow to get hot. Add Onion, season lightly with Salt, Pepper, and Garlic Plus. sauté for 7 minutes. Add Celery, lightly season with Salt, Pepper, and Garlic Plus, sauté for 4 minutes. Add Carrots, season lightly with Salt, Pepper, and Garlic Plus, sauté for 5 minutes. Make well in centre of Vegetables, add 10 ml Olive Oil, then add Tomato Paste, sauté for 2 minutes. Add Garlic, sauté for 30 seconds, or until fragrant. Deglaze with Wine, allow Wine to mostly reduce.
Add in Chicken Stock, Bay Leaf, Rosemary, Salt, and Pepper. Mix well then add in Beef. Bring to a simmer. Simmer for 2 hours, covered.
Add in Barley, and Horse Radish, simmer for 1 hour.
Roux:
- In a small skillet on medium heat, add Butter. Allow Butter to melt and stop bubbling, (2 minutes). Add in Flour, stir constantly for 3 minutes.
Add Roux to pot, mix well.
- Serve.