Can I use a different cut of beef in this soup?

You absolutely can! While beef chuck is ideal for its tenderness and marbling during slow cooking, you can substitute with beef stew meat or brisket. Just make sure to adjust cooking time if needed, ensuring the beef becomes tender.

Is pearl barley gluten-free?

Pearl barley is not gluten-free, so if you need a gluten-free version of this Hearty Beef Barley Soup Recipe, consider swapping the barley for quinoa, rice, or gluten-free oats.

Can I make this soup in a slow cooker or Instant Pot?

Yes! For a slow cooker, brown the beef first then transfer all ingredients to the cooker and cook on low for 6-8 hours. For an Instant Pot, use the sauté function to brown beef and vegetables, then pressure cook for about 35 minutes with natural release. Just add barley last and simmer until tender.

Hearty Beef Barley Soup - Cozy & Comforting Meal

Name: Delicious Recipe
Prep time: 5 min
Cook time: 1 h 45 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 2 pounds beef chuck cubed; 6 cups low-sodium beef broth; 3/4 cup dry red wine; 1 tablespoon Worcestershire sauce; 3 sprigs thyme; 1 medium onion diced; 2 ribs celery diced; 4 medium carrots diced; 3 cloves garlic minced; 3 tablespoons olive oil; 1 cup uncooked pearled barley; 1/4 cup minced flat-leaf Italian parsley; salt and pepper to taste

Delicious Recipe

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4.5 from 60 reviews

Hearty and comforting Beef Barley Soup featuring tender beef chuck, wholesome pearl barley, and a medley of vegetables simmered in a rich, flavorful broth enhanced with red wine and Worcestershire sauce.

Author: Taylor
Prep Time: 5 minutes
Cook Time: 1 hour 45 minutes
Total Time: 1 hour 50 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

Beef and Broth

2 pounds beef chuck cubed
6 cups low-sodium beef broth
3/4 cup dry red wine
1 tablespoon Worcestershire sauce
3 sprigs thyme

Vegetables

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

Others

3 tablespoons olive oil
1 cup uncooked pearled barley
1/4 cup minced flat-leaf Italian parsley
salt and pepper to taste

Instructions

Prepare and Sear 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 on all sides until well browned, working in batches if necessary to avoid overcrowding. Remove beef and set aside.
Sauté Vegetables: Add diced onions, celery, and carrots to the pot. Sauté for 5 minutes, then add minced garlic and cook for an additional minute.
Deglaze with Wine: Pour in the red wine and raise the heat to high. Reduce by half for about 2 minutes, scraping the bottom of the pot with a wooden spoon to release all browned bits for extra flavor.
Add Broth and Simmer: 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 and cover partially. Let it simmer for 45 minutes to tenderize the meat.
Cook Barley: Stir in the pearled barley and continue to simmer until the barley is tender, about 60 minutes. Taste periodically.
Final Seasoning and Serve: Remove the pot from heat. Adjust salt and pepper to taste. If the soup is too thick, add water or additional beef broth to reach desired consistency. Stir in the minced parsley just before serving. Enjoy your hearty soup!

Notes

This recipe yields 6 large servings.
Add more broth or water after cooking if you prefer a thinner soup consistency.
Leftovers can be refrigerated for up to 3 days and reheated on stovetop or 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: 30 g
Fiber: 6 g
Protein: 30 g
Cholesterol: 75 mg

Find it online: https://mcloo.com/hearty-beef-barley-soup-recipe-3/