Description
Hearty and comforting Beef Barley Soup made with tender beef chuck, fresh vegetables, and nutty pearled barley simmered in a rich beef broth with red wine and herbs. This classic soup is perfect for a satisfying dinner and packed with flavor and nutrients.
Ingredients
Scale
Meat
- 2 pounds beef chuck cubed
Vegetables
- 1 medium onion diced
- 2 ribs celery diced
- 4 medium carrots diced
- 3 cloves garlic minced
- 1/4 cup minced flat-leaf Italian parsley
Liquids & Sauces
- 3 tablespoons olive oil
- 3/4 cup dry red wine
- 6 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
Grains & Herbs
- 1 cup uncooked pearled barley
- 3 sprigs thyme
Seasonings
- salt and pepper to taste
Instructions
- Prepare and Sear 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 cubes in batches until well browned on all sides. Remove and set aside.
- Sauté Vegetables: Add the diced onion, celery, and carrots to the pot. Sauté for 5 minutes until softened. Add minced garlic and cook for an additional 1 minute.
- Deglaze with Wine: Pour in the red wine and increase heat to high. Reduce the wine by half, about 2 minutes, scraping the bottom of the pot to loosen browned bits for flavor.
- Add Broth and Simmer: Add the beef broth, Worcestershire sauce, thyme sprigs, and the browned beef back into the pot. Bring to a boil, then reduce heat to a simmer. Cover partially and simmer for 45 minutes to tenderize the beef.
- Cook Barley: Add the uncooked pearled barley to the pot. Continue simmering until the barley is tender, about 60 minutes. Taste and adjust seasoning as needed.
- Finish and Serve: Remove from heat, discard thyme sprigs, and stir in minced parsley. If the soup is too thick, add additional beef broth or water to reach desired consistency. Serve hot and enjoy!
Notes
- This recipe yields 6 large bowls of soup, perfect for family meals or leftovers.
- Adjust the soup's thickness by adding more broth or water after cooking if desired.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.
- For a richer flavor, use homemade beef broth if available.
- Do not overcrowd the pan when searing beef to ensure proper browning.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
