Description
Warm up with a bowl of Beef Barley Soup, the perfect blend of tender beef, hearty barley, and vegetables in a rich, savory broth. This classic comfort dish is easy to make, packed with nutrients, and perfect for cozy dinners or meal prep.
Ingredients
- 2 pounds (908g) beef chuck, cubed
- 3 tablespoons (45g) olive oil
- 1 medium onion, diced
- 2 celery ribs, diced
- 4 medium carrots, diced
- 3 garlic cloves, minced
- ¾ cup (180g) dry red wine
- 6 cups (1.5kg) low-sodium beef broth
- 1 tablespoon (15g) Worcestershire sauce
- 3 sprigs fresh thyme
- 1 cup (200g) pearled barley
- Salt and pepper, to taste
- ¼ cup Italian parsley, minced
Instructions
- Prepare Ingredients:
- Cube beef and pat dry. Dice onion, celery, and carrots. Mince garlic.
- Sear Beef:
- Heat olive oil in a large pot over medium heat.
- Season beef with salt and pepper. Sear in batches until browned. Set aside.
- Sauté Vegetables:
- In the same pot, sauté onion, celery, and carrots for 5 minutes.
- Add garlic and cook for 1 minute.
- Deglaze Pot:
- Pour in red wine. Scrape the pot to release browned bits. Reduce wine by half.
- Build Broth:
- Return beef to the pot. Add beef broth, Worcestershire sauce, and thyme. Bring to a boil.
- Simmer Soup:
- Lower heat and simmer, covered, for 45 minutes.
- Cook Barley:
- Add barley and simmer for 45–60 minutes until tender. Stir occasionally.
- Final Touches:
- Remove thyme sprigs. Adjust seasoning. Stir in parsley before serving.
Notes
- For gluten-free soup, substitute barley with rice or quinoa.
- Freeze leftovers for up to 3 months.
- Substitute red wine with more broth or grape juice for a non-alcoholic version.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American