Description
Hearty and flavorful Beef Barley Soup made with tender beef chuck, aromatic vegetables, red wine, and nutty pearled barley simmered to perfection, ideal for a comforting meal.
Ingredients
Scale
Meat and Broth
- 2 pounds beef chuck cubed
- 6 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
Vegetables and Aromatics
- 1 medium onion diced
- 2 ribs celery diced
- 4 medium carrots diced
- 3 cloves garlic minced
- 3 sprigs thyme
- 1/4 cup minced flat-leaf Italian parsley
Grains
- 1 cup uncooked pearled barley
Liquids and Oils
- 3 tablespoons olive oil
- 3/4 cup dry red wine
Seasonings
- salt and pepper to taste
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. Set the browned beef aside.
- Sauté Vegetables: Add the diced onions, celery, and carrots to the pot. Sauté for 5 minutes until softened, then add the minced garlic and cook for an additional 1 minute.
- Add and Reduce Wine: Pour in the red wine and increase the heat to high. Reduce the wine by half over about 2 minutes while scraping the bottom of the pot with a wooden spoon to loosen all flavorful bits.
- Combine Ingredients and Simmer: 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 and cover partially. Let it simmer for 45 minutes to develop flavors.
- Add Barley and Cook: Stir in the pearled barley and continue to simmer uncovered or partially covered for about 60 minutes until the barley is tender. Taste and adjust seasoning with salt and pepper.
- Finish and Serve: If the soup is too thick, add water or extra beef broth to reach desired consistency. Remove thyme sprigs, stir in the minced parsley, and serve warm.
Notes
- This recipe yields 6 large servings.
- Adjust the soup thickness after cooking by adding additional broth or water.
- Leftovers keep well in the refrigerator for up to 3 days and reheat on the stovetop or microwave easily.
- For a richer flavor, sear the beef thoroughly without overcrowding the pan.
- Use low-sodium broth to control the salt level in the soup.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 70 mg
