Description
This hearty Beef Barley Soup features tender chunks of beef chuck simmered with vegetables, red wine, and pearled barley in a flavorful beef broth. Enhanced with fresh thyme and parsley, it's a comforting and nourishing soup perfect for a satisfying meal.
Ingredients
Scale
Meat and Broth
- 2 pounds beef chuck cubed
- 6 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
Vegetables and Aromatics
- 1 medium onion diced
- 2 ribs celery diced
- 4 medium carrots diced
- 3 cloves garlic minced
- 3 sprigs thyme
- 1/4 cup minced flat-leaf Italian parsley
Liquids and Seasonings
- 3 tablespoons olive oil
- 3/4 cup dry red wine
- salt and pepper to taste
Grains
- 1 cup uncooked pearled barley
Instructions
- Heat and Brown Beef: Heat a large heavy pot over medium heat and add the olive oil. Pat the beef dry with paper towels and season with salt and pepper on all sides. Sear the beef cubes on all sides until well browned, working in batches if necessary to avoid overcrowding. Set the browned beef aside.
- Sauté Vegetables: Add diced onions, celery, and carrots to the pot and sauté for 5 minutes until softened. Add minced garlic and cook for another 1 minute until fragrant.
- Deglaze with Wine: Pour in the red wine and increase the heat to high. Let the wine reduce by half, about 2 minutes, scraping the bottom of the pot with a wooden spoon to loosen flavor bits.
- Add Broth and Simmer: Add the beef broth, Worcestershire sauce, thyme sprigs, and the browned beef back into the pot. Bring to a boil, then reduce heat to a simmer with the lid partially covered. Simmer for 45 minutes to tenderize the beef.
- Cook Barley: Add the uncooked pearled barley to the simmering soup. Continue cooking at a low simmer until the barley is tender, about 60 minutes. Taste occasionally to check for doneness.
- Season and Finish: Remove the pot from heat once the barley is tender. Adjust salt and pepper to taste. If the soup is too thick, thin with water or extra beef broth as desired. Stir in minced parsley before serving. Enjoy your hearty beef barley soup!
Notes
- This recipe yields 6 large servings, perfect for family meals or leftovers.
- To adjust consistency, add more beef broth or water after cooking to thin the soup.
- Leftovers store well in the refrigerator for up to 3 days and reheat easily on the stovetop or microwave.
- For more flavor, you can sear the beef in batches to ensure even browning and avoid steaming.
- Use low-sodium broth to better control the salt level in the soup.
Nutrition
- Serving Size: 1 bowl (approx. 350 g)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 60 mg
