Description
This Hearty Beef and Barley Soup is a comforting, nourishing dish packed with tender chunks of beef, wholesome pearled barley, and a rich, savory broth. Slow-simmered to perfection with aromatic vegetables, red wine, and fresh herbs, it’s the ultimate warming meal perfect for chilly days or any time you crave a satisfying bowl of soup.
Ingredients
Scale
Beef and Broth
- 2 pounds (908g) beef chuck, cut into cubes
- 3 tablespoons (45g) olive oil
- 6 cups (1.5kg) low-sodium beef broth
- ¾ cup (180g) dry red wine
- 1 tablespoon (15g) Worcestershire sauce
- 3 sprigs fresh thyme
Vegetables and Aromatics
- 1 medium onion, diced
- 2 ribs celery, diced
- 4 medium carrots, diced
- 3 cloves garlic, minced
Grains and Seasoning
- 1 cup (200g) uncooked pearled barley
- Salt and pepper, to taste
- ¼ cup minced flat-leaf Italian parsley
Instructions
- Brown the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides, about 5-7 minutes. This step locks in flavor. Remove the beef and set aside.
- Sauté Vegetables: In the same pot, add diced onion, celery, and carrots. Sauté until softened, about 5 minutes, allowing the vegetables to release their sweetness. Add minced garlic and cook for 1 more minute until fragrant.
- Deglaze with Wine: Pour in the dry red wine to deglaze the pot, scraping up any browned bits stuck to the bottom. Let it reduce for 2-3 minutes to concentrate flavors.
- Simmer the Soup: Return the browned beef to the pot along with beef broth, Worcestershire sauce, and fresh thyme sprigs. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for about 1.5 hours, or until the beef becomes tender and flavorful.
- Add Barley and Season: Stir in the uncooked pearled barley and season with salt and pepper. Continue simmering for another 30-40 minutes until the barley is cooked through and tender.
- Finish and Serve: Remove the thyme sprigs. Stir in the minced parsley for freshness and adjust seasoning if needed. Serve the soup hot, enjoying its rich, hearty flavors.
Notes
- For a thicker soup, you can mash some of the barley against the side of the pot before serving.
- Use low-sodium broth to better control the salt level.
- Leftovers keep well in the fridge for up to 3 days and freeze nicely for up to 3 months.
- Substitute pearl barley with steel-cut oats in a pinch, but adjust cooking time accordingly.
- For a spicier kick, add a pinch of crushed red pepper flakes during the sauté step.
