Description
A hearty and nutritious Beef Barley Soup featuring tender seared beef, aromatic vegetables, and wholesome pearled barley simmered in a flavorful beef broth with red wine and herbs for a comforting meal.
Ingredients
Scale
Beef and Broth
- 2 pounds beef chuck cubed
- 3 tablespoons olive oil
- 6 cups low-sodium beef broth
- 3/4 cup dry red wine
- 1 tablespoon Worcestershire sauce
- 3 sprigs thyme
Vegetables and Aromatics
- 1 medium onion diced
- 2 ribs celery diced
- 4 medium carrots diced
- 3 cloves garlic minced
Other Ingredients
- 1 cup uncooked pearled barley
- Salt and pepper to taste
- 1/4 cup minced flat-leaf Italian parsley
Instructions
- Prepare and Sear Beef: Heat a large heavy pot over medium heat and add 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 the pan. Set the beef aside once browned.
- Sauté Vegetables: Add onions, celery, and carrots to the same pot and sauté for 5 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
- Deglaze and Reduce: Pour in the 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 release all flavorful bits.
- Add Broth and Simmer: Pour in the beef broth, Worcestershire sauce, and add the thyme sprigs and seared beef back into the pot. Bring to a boil, then reduce heat to a simmer. Cover partially and simmer for 45 minutes.
- Add Barley and Continue Cooking: Stir in the pearled barley and continue to simmer until the barley is tender, about 60 minutes. Stir occasionally and taste test as it cooks.
- Season and Finish: Remove the pot from heat once barley is tender. Adjust salt and pepper to taste. If the soup is too thick, add extra beef broth or water to reach desired consistency. Stir in the minced parsley before serving. Enjoy!
Notes
- This recipe yields 6 large bowls of soup, perfect for family meals or leftovers.
- You can adjust liquid amount after cooking to thin the soup to your preferred consistency.
- Store leftovers in the refrigerator for up to 3 days and reheat on the stovetop or microwave.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg
