Description
A hearty and comforting Beef Barley Soup made with tender beef chuck, pearl barley, fresh vegetables, and a rich broth infused with red wine and herbs. Perfect for a nourishing meal any day.
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 the olive oil. Pat the beef dry and season with salt and pepper. Sear the beef on all sides until well browned, working in batches to avoid overcrowding. Set beef aside.
- Sauté Vegetables: Add onions, celery, and carrots to the pot and sauté for 5 minutes. Add garlic and cook for an additional minute until fragrant.
- Deglaze with Red 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 lift flavor bits.
- Add Broth and Seasonings: Add beef broth, Worcestershire sauce, thyme sprigs, and the seared beef back to the pot. Bring to a boil then reduce to a simmer. Cover partially with the lid and simmer for 45 minutes.
- Cook Barley: Add pearled barley to the pot and continue simmering for 60 minutes or until barley is tender. Stir occasionally and taste test during cooking.
- Final Seasoning and Serving: Remove pot from heat and adjust salt and pepper to taste. If soup is too thick, add water or extra beef broth to thin. Stir in minced parsley before serving. Enjoy your soup!
Notes
- This recipe makes 6 large servings.
- Add more beef broth or water after cooking if you prefer a thinner soup consistency.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated on the stovetop or in the microwave.
- For a richer flavor, allow the soup to rest for a few hours or overnight before reheating.
- You can substitute thyme with rosemary or oregano if preferred.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg
