Description
Hearty and comforting Beef Barley Soup featuring tender beef chuck, savory vegetables, and nutty pearled barley simmered in a rich low-sodium beef broth with red wine and aromatic herbs. Perfect for a wholesome meal that warms you up.
Ingredients
Scale
Meat and Broth
- 2 pounds beef chuck cubed
- 6 cups low-sodium beef broth
- 3/4 cup dry red wine
- 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
Grains
- 1 cup uncooked pearled barley
Oils and Seasoning
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- 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 cubes in batches until well browned on all sides. Remove the browned beef and set aside to prevent overcrowding.
- Sauté vegetables: In the same pot, add the diced onion, celery, and carrots. Cook for 5 minutes, stirring occasionally until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Deglaze with wine: Pour in the dry red wine and increase heat to high. Let the wine reduce by half for about 2 minutes while scraping the bottom of the pot with a wooden spoon to loosen flavorful browned bits.
- Add broth and beef: Return the seared beef to the pot along with the low-sodium beef broth, Worcestershire sauce, and thyme sprigs. Bring the mixture to a boil then reduce heat to a simmer. Cover partially and simmer for 45 minutes to tenderize the beef.
- Cook barley: Add the uncooked pearled barley to the simmering soup. Continue to cook uncovered at a low simmer for 60 minutes until the barley is tender. Stir occasionally and taste test to monitor doneness.
- Season and finish: Remove the thyme sprigs and taste the soup. Adjust salt and pepper as needed. If the soup is too thick, thin it out with extra beef broth or water to your preferred consistency. Stir in the minced parsley just before serving for a fresh finish.
Notes
- This recipe yields 6 large bowls, perfect for family meals or leftovers.
- Adjust the amount of liquid after cooking to achieve your ideal soup consistency.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.
- Searing the beef properly is key to developing deep flavor in the soup.
- Using low-sodium beef broth allows better control over the soup's saltiness.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 420 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: 80 mg
