Description
Hearty and comforting Beef Barley Soup featuring tender beef chuck, aromatic vegetables, and nutty pearled barley simmered in a flavorful beef broth with red wine and herbs. Perfect for a warming main course on chilly days.
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 over medium heat and add olive oil. Pat beef dry and season with salt and pepper. Sear beef cubes on all sides until well browned, working in batches to avoid overcrowding. Set beef aside.
- Sauté Vegetables: Add diced onions, celery, and carrots to the pot and sauté for 5 minutes until softened. Add minced garlic and cook for another 1 minute, stirring frequently.
- Deglaze with Wine: Pour in the red wine and increase heat to high. Allow wine to reduce by half, about 2 minutes, scraping the bottom of the pot with a wooden spoon to loosen browned bits for added flavor.
- Add Broth and Simmer: Return beef to the pot along with beef broth, Worcestershire sauce, and thyme sprigs. Bring to a boil, then reduce heat to a simmer. Cover partially and simmer for 45 minutes to tenderize the beef.
- Cook Barley: Add uncooked pearled barley to the soup. Continue simmering uncovered or partially covered for 45 to 60 minutes until barley is tender, stirring occasionally and tasting to check doneness.
- Season and Finish: Remove soup from heat. Adjust salt and pepper to taste. If soup is too thick, thin with additional beef broth or water to preferred consistency. Stir in minced parsley just before serving. Serve hot and enjoy.
Notes
- This recipe yields 6 large servings or bowls.
- Add extra beef broth or water after cooking to adjust soup thickness as desired.
- Leftovers can be refrigerated up to 3 days and reheated on stovetop or microwave.
- Searing beef well adds depth of flavor, so avoid skipping this step.
- Using low-sodium broth helps control saltiness; season to taste at the end.
