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Hearty Beef Barley Soup Recipe

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4.8 from 22 reviews

Hearty and comforting Beef Barley Soup featuring tender seared beef chuck, aromatic vegetables, and nutty pearled barley simmered in a rich, flavorful broth enhanced with red wine and fresh herbs. Perfect for a satisfying main course on a chilly day.

Ingredients

Meat

  • 2 pounds beef chuck cubed

Vegetables

  • 1 medium onion diced
  • 2 ribs celery diced
  • 4 medium carrots diced
  • 3 cloves garlic minced
  • 1/4 cup minced flat-leaf Italian parsley

Liquids & Sauces

  • 3 tablespoons olive oil
  • 3/4 cup dry red wine
  • 6 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce

Grains & Herbs

  • 1 cup uncooked pearled barley
  • 3 sprigs thyme

Seasonings

  • Salt and pepper to taste

Instructions

  1. Prepare and sear the beef: Pat the beef chuck dry with paper towels and season evenly with salt and pepper. Heat a large heavy pot over medium heat and add olive oil. Sear the beef cubes on all sides until well browned, working in batches to avoid overcrowding. Remove and set beef aside.
  2. Sauté the vegetables: Add diced onion, celery, and carrots to the pot. Sauté for 5 minutes until vegetables begin to soften. Add minced garlic and cook for an additional 1 minute until fragrant.
  3. Deglaze with red wine: Pour in the dry red wine and increase heat to high. Let the wine reduce by half, about 2 minutes, scraping the bottom of the pot with a wooden spoon to lift any browned bits for flavor.
  4. Add broth and seasonings: Stir in the low-sodium beef broth, Worcestershire sauce, thyme sprigs, and return the seared beef to the pot. Bring to a boil, then reduce heat to a simmer. Cover partially with a lid and simmer for 45 minutes to tenderize the beef.
  5. Cook barley: Add the uncooked pearled barley to the simmering soup. Continue cooking at a simmer for 60 minutes or until the barley is tender, stirring occasionally. Taste periodically to monitor seasoning and texture.
  6. Final seasoning and garnish: Remove thyme sprigs. Adjust salt and pepper to taste. If the soup is thicker than desired, thin it with additional beef broth or water. Stir in the minced flat-leaf Italian parsley just before serving. Enjoy hot.

Notes

  • This recipe yields 6 large bowls, perfect for a family meal or leftovers.
  • Add more beef broth or water after cooking if you prefer a thinner consistency.
  • Store leftovers in the refrigerator for up to 3 days and reheat gently on the stovetop or in the microwave.
  • For extra depth, consider using fresh thyme or substitute with rosemary if preferred.

Nutrition

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