Description
This Hearty Beef and Barley Soup is a comforting and nourishing classic, featuring tender beef chuck simmered slowly with fresh vegetables, pearl barley, and aromatic herbs. Perfect for chilly days, this soup delivers rich flavors and a satisfying texture, making it a wholesome meal for the whole family.
Ingredients
Scale
Beef and Base
- 2 pounds (908g) beef chuck, cut into cubes
- 6 cups (1.5kg) low-sodium beef broth
- ¾ cup (180g) dry red wine
- 1 tablespoon (15g) Worcestershire sauce
- 3 sprigs fresh thyme
- 3 tablespoons (45g) olive oil
- Salt and pepper, to taste
Vegetables and Herbs
- 1 medium onion, diced
- 2 ribs celery, diced
- 4 medium carrots, diced
- 3 cloves garlic, minced
- ¼ cup minced flat-leaf Italian parsley
Grains
- 1 cup (200g) uncooked pearled barley
Instructions
- Brown the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef cubes and brown them on all sides for about 5-7 minutes. Once browned, remove the beef cubes and set them aside to keep the browned bits in the pot.
- Sauté Vegetables: In the same pot, add the diced onion, celery, and carrots. Sauté until the vegetables soften, about 5 minutes. Then add the minced garlic and cook for an additional 1 minute until fragrant.
- Deglaze with Wine: Pour the dry red wine into the pot to deglaze, scraping up any browned bits stuck to the bottom. Let the wine reduce for 2-3 minutes to concentrate its flavor.
- Add Broth and Simmer Beef: Return the browned beef cubes to the pot. Add the low-sodium beef broth, Worcestershire sauce, and the fresh thyme sprigs. Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for about 1.5 hours, or until the beef is tender and flavors meld.
- Add Barley and Continue Cooking: Stir in the uncooked pearl barley and season with salt and pepper to taste. Continue to simmer, uncovered or partially covered, for another 30-40 minutes, or until the barley is tender.
- Finish and Season: Remove the thyme sprigs from the soup. Stir in the minced flat-leaf Italian parsley. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Ladle the hearty soup into bowls and serve hot to enjoy the comforting flavors.
Notes
- Using low-sodium beef broth allows you to control the salt level according to your preference.
- Brown the beef well to develop deep flavor in the soup.
- If you prefer a thicker soup, you can slightly increase the amount of barley.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a richer flavor, cook the soup a day ahead to allow flavors to meld.
