Description
A hearty and comforting Beef Barley Soup made with tender beef chuck, aromatic vegetables, red wine, and pearl barley simmered to perfection for a flavorful and nourishing meal.
Ingredients
Scale
Main Ingredients
- 2 pounds beef chuck cubed
- 3 tablespoons olive oil
- 1 medium onion diced
- 2 ribs celery diced
- 4 medium carrots diced
- 3 cloves garlic minced
- 3/4 cup dry red wine
- 6 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 3 sprigs thyme
- 1 cup uncooked pearled barley
- Salt and pepper to taste
- 1/4 cup minced flat-leaf Italian parsley
Instructions
- Prepare and Sear Beef: Heat a large heavy pot to medium heat and add the olive oil. Pat the beef dry with paper towels and season with salt and pepper on all sides. Sear the beef on all sides until well browned. Work in batches if required to avoid overcrowding the pan. Remove the beef and set aside.
- Sauté Vegetables: In the same pot, add the diced onions, celery, and carrots. Sauté for 5 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
- Deglaze with Wine: Pour in the red wine and increase heat to high. Let it reduce by half, about 2 minutes, stirring and scraping the bottom of the pot to lift all the flavorful browned bits.
- Add Broth and Simmer: Add the beef broth, Worcestershire sauce, thyme sprigs, and the seared beef back into the pot. Bring to a boil, then reduce the heat to a simmer. Cover partially and simmer for 45 minutes.
- Cook Barley: Add the uncooked pearled barley to the pot and continue simmering until the barley is tender, about 60 minutes. Stir occasionally and taste test.
- Season and Finish: Once the barley is tender, remove the pot from heat. Adjust seasoning with salt and pepper to taste. If the soup is too thick, add water or more beef broth to reach desired consistency.
- Add Herbs and Serve: Stir in the minced flat-leaf Italian parsley just before serving. Ladle into bowls and enjoy your hearty beef barley soup.
Notes
- This recipe yields 6 large bowls or servings.
- Add more beef broth or water after cooking to thin the soup to your desired consistency.
- Leftovers can be stored in the fridge for up to 3 days and reheated on the stovetop or microwave.
- Work in batches when searing the beef to ensure proper browning and avoid steaming the meat.
- Partial lid coverage during simmering helps control evaporation while allowing some moisture to escape.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 80 mg
