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4.7 from 24 reviews

Hearty and flavorful Beef Barley Soup made with tender seared beef chuck, fresh vegetables, red wine, and nutty pearled barley simmered to perfection in a rich low-sodium beef broth. This comforting soup is perfect for a wholesome meal on a chilly day.

Ingredients

Beef and Broth

  • 2 pounds beef chuck cubed
  • 3 tablespoons olive oil
  • 6 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 3 sprigs thyme
  • 1/4 cup minced flat-leaf Italian parsley

Vegetables and Aromatics

  • 1 medium onion diced
  • 2 ribs celery diced
  • 4 medium carrots diced
  • 3 cloves garlic minced

Other Ingredients

  • 3/4 cup dry red wine
  • 1 cup uncooked pearled barley
  • Salt and pepper to taste

Instructions

  1. Prepare the 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 in batches to avoid overcrowding until well browned on all sides, then set aside.
  2. Sauté the vegetables: In the same pot, add the diced onions, celery, and carrots. Cook for 5 minutes until softened, then add the minced garlic and cook for 1 more minute.
  3. Deglaze with wine: Pour in the red wine and increase the heat to high. Allow it to reduce by half, about 2 minutes, while scraping the bottom of the pot with a wooden spoon to collect all flavor bits.
  4. Add broth and seasonings: Add the low-sodium beef broth, Worcestershire sauce, thyme sprigs, and the seared beef back into the pot. Bring to a boil, then reduce heat to a simmer. Partially cover and cook for 45 minutes to tenderize the beef.
  5. Cook the barley: Stir in the pearled barley and continue simmering until the barley is tender, approximately 45 to 60 minutes. Stir occasionally and taste to monitor texture.
  6. Finish and serve: Remove the pot from heat once the barley is tender. Adjust salt and pepper to taste. If the soup is too thick, add water or additional beef broth to achieve desired consistency. Stir in the minced parsley before serving. Enjoy your hearty beef barley soup!

Notes

  • This recipe yields 6 large servings.
  • To thin the soup, add more beef broth or water after cooking as needed.
  • Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or in the microwave.
  • For a richer flavor, you can use bone broth instead of regular beef broth.
  • Make sure to not overcrowd the pan when searing beef to achieve a good brown crust.

Nutrition

Find it online: https://mcloo.com/hearty-beef-barley-soup-recipe-13/