Hearty Beef and Barley Soup
A comforting soup filled with tender beef, hearty barley, and vegetables.
Equipment
- Large heavy pot
Ingredients
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
- 3.75 ounces dry red wine No alcoholic drinks allowed, please substitute with a non-alcoholic option.
- 6 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 3 sprigs thyme
- 1 cup uncooked pearled barley
- 1 to taste salt
- 1 to taste pepper
- 0.25 cup minced flat-leaf Italian parsley
Instructions
- Heat a large heavy pot over medium heat and add olive oil. Pat the beef dry with paper towels, season with salt and pepper, then sear the beef on all sides until well browned. Work in batches if needed to avoid overcrowding the pan.
- Set the seared beef aside and add diced onions, celery, and carrots to the pot. Sauté for about 5 minutes until they begin to soften.
- Add the minced garlic and cook for an additional minute.
- Pour in the red wine, increase the heat to high, and let it reduce by half, about 2 minutes. Scrape the bottom of the pot with a wooden spoon to incorporate all the flavorful bits.
- Add beef broth, Worcestershire sauce, thyme, and the seared beef back to the pot. Bring everything to a boil, then reduce the heat to a simmer. Cover the pot partially and let it simmer for 45 minutes.
- After 45 minutes, add the pearled barley and continue to simmer until tender, about 45-60 minutes. Taste along the way, and once the barley is tender, remove the pot from the heat.
- Adjust salt and pepper to taste. If the soup is too thick, add water or more beef broth to reach your desired consistency. Stir in the minced parsley before serving. Enjoy your comforting beef and barley soup!
Notes
For added depth of flavor, you can brown the beef in batches for a richer taste. Feel free to customize with additional vegetables like peas or green beans.