Beef Barley Soup
User Reviews
5.0
267 reviews
Excellent
Beef Barley Soup
Report
Beef barley soup is loaded with chuck roast, carrots, celery, onion, and pearl barley. Fresh thyme adds tremendous flavor to this hearty and comforting soup.
Share:
Ingredients
- 2 pounds (908g) beef chuck cubed
- 3 tablespoons (45g) olive oil
- 1 medium onion diced
- 2 ribs celery diced
- 4 medium carrots diced
- 3 cloves garlic minced
- 3/4 cup (180g) dry red wine
- 6 cups (1.5kg) low-sodium beef broth
- 1 tablespoon (15g) Worcestershire sauce
- 3 prigs thyme
- 1 cup (200g) uncooked pearled barley
- salt and pepper to taste
- 1/4 cup minced flat-leaf Italian parsley
Instructions
- Heat a large heavy pot to medium heat and add the olive oil. Pat the beef dry with paper towels and season with salt and pepper on all sides. Sear the beef on all sides until well browned. Work in batches if required. Do not overcrowd the pan.
- Set all the beef to the side and add the onions, celery, and carrots. Saute for 5 minutes then add in the garlic and cook for 1 minute longer.
- Add the red wine and turn the heat to high. Reduce by half (about 2 minutes) and scrape the bottom of the pot with a wooden spoon to remove all of the flavor bits.
- Add the beef broth, Worcestershire sauce, thyme, and the beef back to the pot. Once boiling turn the heat down to a simmer. Simmer for 45 minutes with the lid partially covered.
- Next, add the barley and cook at a simmer until tender (about 45-60 minutes). Taste test along the way and once the barley is tender, remove the pot from the heat.
- Taste test and adjust salt and pepper to taste. If the soup is too thick, add water or extra low-sodium beef broth to thin it to personal preference. Add the parsley before serving. Enjoy!
Notes
- This recipe makes 6 large bowls.
- Add more liquid (beef broth or water) after cooking to thin out the soup to desired consistency.
- Leftovers can be saved in the fridge for up to 3 days and can be reheated on the stovetop or microwave.
Nutrition Information
Show Details
Calories
512kcal
(26%)
Carbohydrates
29.7g
(10%)
Protein
52.4g
(105%)
Fat
17.2g
(26%)
Saturated Fat
4.7g
(24%)
Cholesterol
135mg
(45%)
Sodium
699mg
(29%)
Potassium
966mg
(28%)
Fiber
6.9g
(28%)
Calcium
38mg
(4%)
Iron
30mg
(167%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Calories | 512kcal | 26% |
| Carbohydrates | 29.7g | 10% |
| Protein | 52.4g | 105% |
| Fat | 17.2g | 26% |
| Saturated Fat | 4.7g | 24% |
| Cholesterol | 135mg | 45% |
| Sodium | 699mg | 29% |
| Potassium | 966mg | 21% |
| Fiber | 6.9g | 28% |
| Calcium | 38mg | 4% |
| Iron | 30mg | 167% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
267 reviews
Excellent
Other Recipes
You'll Also Love
