Description
A hearty and comforting Beef Barley Soup featuring tender beef chuck, aromatic vegetables, and nutty pearled barley simmered to perfection in a rich beef broth with red wine and herbs.
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
- Sear the Beef: Heat a large heavy pot over medium heat and add the olive oil. Pat the beef dry with paper towels and season all sides with salt and pepper. Sear the beef on all sides until well browned. Work in batches if necessary to avoid overcrowding. Remove and set beef 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. Reduce the liquid by half, about 2 minutes, scraping the bottom of the pot with a wooden spoon to lift any browned bits for extra flavor.
- Add Broth and Beef: Add the beef broth, Worcestershire sauce, thyme sprigs, and the seared beef back into the pot. Bring to a boil, then reduce heat to a simmer with the lid partially covered. Simmer for 45 minutes.
- Cook Barley: Stir in the uncooked pearled barley and continue simmering until the barley is tender, about 60 minutes. Taste occasionally to check doneness.
- Final Seasoning: Remove the pot from heat. Adjust salt and pepper to taste. If the soup is too thick, add additional beef broth or water to reach your desired consistency.
- Add Parsley and Serve: Stir in the minced Italian parsley just before serving for a fresh herbal note. Enjoy your hearty beef barley soup!
Notes
- This recipe makes 6 large bowls of soup.
- Add extra beef broth or water after cooking to thin the soup if desired.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- Patting the beef dry before searing helps achieve a better browning.
- Using low-sodium broth allows better control over the saltiness of the soup.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 75 mg
