Beef Barley Soup
User Reviews
5
Beef Barley Soup
Description
The Beef Barley Soup recipe starts by searing seasoned beef chunks to develop a browned crust, adding flavor depth. Aromatic vegetables—onion, celery, and carrot—are sautéed before garlic and red wine are added, reducing to concentrate flavors and scrape up browned bits. The beef broth, Worcestershire sauce, thyme, and seared beef return to the pot for a long simmer, softening the meat.
Pearled barley is introduced later and cooked until tender, thickening the soup and adding a chewy texture contrasting the vegetables and meat. This slow cooking helps meld flavors while keeping beef succulent and barley fully cooked but intact. Adjusting salt, pepper, and additional broth after cooking tailors the seasoning and consistency.
This soup serves well in generous portions, providing a warming, satisfying meal complete with protein and grains. Leftovers keep well refrigerated and reheat easily, making it practical for multiple meals or batch cooking.
According to notes, the soup yields six large servings. Add liquid after cooking if a thinner broth is preferred. Refrigerate leftovers for up to three days and reheat on stovetop or microwave.
Ingredients
- 2 pounds (908g) beef chuck cubed
- 3 tablespoons (45g) olive oil
- 1 medium onion diced
- 2 ribs celery diced
- 4 medium carrot diced
- 3 cloves garlic minced
- 3/4 cup (180g) red wine dry
- 6 cups (1.5kg) beef broth low-sodium
- 1 tablespoon (15g) Worcestershire sauce
- 3 prigs thyme
- 1 cup (200g) pearled barley uncooked
- salt to taste
- black pepper to taste
- 1/4 cup Italian flat-leaf parsley minced
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 yields six large bowls, ideal for meals with leftovers.
- Add extra beef broth or water after cooking to adjust the soup's thickness to your preference.
- Store leftovers in the refrigerator and reheat on the stove or microwave within three days for best quality.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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