Description
Hearty and flavorful Beef Barley Soup featuring tender beef chuck, fresh vegetables, and pearled barley simmered in a rich beef broth with red wine and herbs. Perfect for a comforting main course on chilly days.
Ingredients
Scale
Meat and Broth
- 2 pounds beef chuck cubed
- 6 cups low-sodium beef broth
- 3/4 cup dry red wine
- 1 tablespoon Worcestershire sauce
Vegetables and Herbs
- 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 and Seasoning
- 1 cup uncooked pearled barley
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Sear the beef: Heat a large heavy pot to 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 the beef aside.
- Sauté vegetables: In the same pot, add the diced onions, celery, and carrots. 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 heat to high. Reduce the wine by half over about 2 minutes while scraping the bottom of the pot with a wooden spoon to lift all flavorful bits.
- Simmer with 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 to a simmer with the lid partially covered. Simmer for 45 minutes.
- Cook the barley: Stir in the pearled barley and continue simmering until the barley is tender, approximately 60 minutes. Taste occasionally to check tenderness.
- Final seasoning and garnish: Remove the pot from heat. Adjust salt and pepper to taste. If the soup is too thick, add more beef broth or water to reach desired consistency. Stir in the minced parsley before serving. Enjoy warm.
Notes
- This recipe yields 6 large servings.
- Add additional liquid after cooking if you prefer a thinner soup consistency.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg
