Description
This Hearty Beef and Barley Soup is a comforting and flavorful dish perfect for chilly days. Featuring tender cubes of beef chuck simmered slowly with vegetables, pearl barley, and fresh herbs, this soup is rich, nourishing, and packed with delicious umami flavors. The red wine adds depth, and the addition of fresh parsley brightens the finish. Ideal for a family meal or meal prep that warms you from the inside out.
Ingredients
Scale
Meat and Oil
- 2 pounds (908g) beef chuck, cut into cubes
- 3 tablespoons (45g) olive oil
Vegetables and Herbs
- 1 medium onion, diced
- 2 ribs celery, diced
- 4 medium carrots, diced
- 3 cloves garlic, minced
- 3 sprigs fresh thyme
- ¼ cup minced flat-leaf Italian parsley
Liquids and Flavorings
- ¾ cup (180g) dry red wine
- 6 cups (1.5kg) low-sodium beef broth
- 1 tablespoon (15g) Worcestershire sauce
Grains and Seasonings
- 1 cup (200g) uncooked pearled barley
- Salt and pepper, to taste
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. Remove beef and set aside to retain juices and develop rich flavor.
- Sauté Vegetables: In the same pot, add diced onion, celery, and carrots. Sauté until softened and fragrant, about 5 minutes. Add minced garlic and cook for an additional 1 minute to release its aroma.
- Deglaze with Wine: Pour in dry red wine to deglaze the pot, scraping the bottom to lift any browned bits. Let the wine reduce for 2-3 minutes to concentrate the flavor.
- Simmer with Broth: Return the browned beef to the pot. Add low-sodium beef broth, Worcestershire sauce, and thyme sprigs. Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for about 1.5 hours, or until the beef becomes tender and flavorful.
- Cook Barley: Add the pearl barley to the soup, season with salt and pepper, and continue simmering uncovered or partially covered for another 30-40 minutes until the barley is cooked through and tender.
- Finish and Serve: Remove thyme sprigs from the pot. Stir in the minced flat-leaf Italian parsley, adjust seasoning as needed with salt and pepper, then serve the hearty soup hot for a satisfying meal.
Notes
- For a richer flavor, use homemade beef broth if available.
- Adjust the amount of Worcestershire sauce according to taste preferences.
- Barley can be substituted with pearl couscous or farro, but cooking times will vary.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 3 months.
- Skim off excess fat from the soup after simmering if a leaner soup is preferred.
