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Hearty Beef Barley Soup Recipe
Alyssa

Hearty Beef Barley Soup

Enjoy this hearty beef barley soup! A comforting blend of tender beef, barley, vegetables, and savory broth for a filling and flavorful meal.
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Ingredients Method

Ingredients
  

  • 2 lbs. Beef Chuck cubed: The star of the dish, providing rich flavor and protein. Chuck has a good amount of marbling, making it tender and juicy when cooked slowly.
  • 3 tbsp Olive Oil: For browning the beef and sautéing the vegetables olive oil adds a wonderful richness.
  • 1 Onion diced: Onions form the flavor base of many soups, adding sweetness and depth.
  • 2 Celery Ribs diced: Celery adds a refreshing crunch and balances the flavors.
  • 4 Carrots diced: Carrots introduce natural sweetness and vibrant color to the soup.
  • 3 cloves Garlic minced: Garlic enhances the aroma and flavor of the soup.
  • ¾ cup Dry Red Wine: Wine adds acidity and complexity enhancing the overall flavor.
  • 6 cups Low-Sodium Beef Broth: The foundation of the soup providing moisture and flavor. Low-sodium helps control the saltiness.
  • 1 tbsp Worcestershire Sauce: This adds a savory depth and umami flavor.
  • 3 sprigs Fresh Thyme: Thyme provides an earthy aroma and flavor that complements the beef nicely.
  • 1 cup Pearl Barley: Barley is a hearty grain that absorbs flavors while providing a chewy texture.
  • Salt & Pepper to taste: Essential for seasoning and bringing all the flavors together.
  • ¼ cup Fresh Parsley minced: Adds a fresh note and vibrant color when sprinkled on top before serving.

Method
 

  1. Sear the Beef: In a large pot, heat 3 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, in batches, add the 2 lbs. of cubed beef chuck and brown it on all sides. This should take about 5-7 minutes. Remove the beef from the pot and set aside—this step builds the foundation of flavor.
  2. Sauté the Veggies: In the same pot, add the diced onion, 2 diced celery ribs, and 4 diced carrots. Cook these vegetables until they are softened, about 5-7 minutes. Then, add 3 minced cloves of garlic and sauté for an additional minute until fragrant.
  3. Deglaze: Pour in ¾ cup of dry red wine into the pot. Using a wooden spoon, scrape the browned bits off the bottom of the pot as the wine reduces—let it simmer until reduced by half, which should take about 3-5 minutes. This adds an incredible depth of flavor to your soup.
  4. Simmer: Once reduced, return the browned beef to the pot. Add in 6 cups of low-sodium beef broth, 1 tablespoon of Worcestershire sauce, and 3 sprigs of fresh thyme. Bring the mixture to a boil, then lower the heat and simmer for 45 minutes. This slow cooking allows the beef to become tender and infuses the broth with rich flavors.
  5. Cook Barley: After 45 minutes, stir in 1 cup of pearl barley and continue to simmer the soup for another 45-60 minutes, or until the barley is tender and the soup has thickened. Check regularly and stir occasionally, adding more broth if necessary to adjust the consistency.
  6. Season: Taste the soup and adjust seasoning with salt and pepper according to your preference. If the soup is too thick, you can add more broth or water to reach your desired consistency.
  7. Serve: Just before serving, stir in ¼ cup of minced fresh parsley for a pop of color and freshness. Ladle the soup into bowls and enjoy it warm. It pairs beautifully with crusty bread or a fresh salad.