Beef Barley Soup

Why You’ll Love This Recipe

This soup is a one-pot meal that’s filling and nourishing, with the wholesome texture of pearl barley complementing the tender beef and savory broth. The addition of red wine and Worcestershire sauce adds depth and complexity to the flavor, making it a deliciously rich and balanced dish. It’s easy to make ahead and reheats beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 pounds (908g) beef chuck, cut into cubes
• 3 tablespoons olive oil
• 1 medium onion, diced
• 2 ribs celery, diced
• 4 medium carrots, diced
• 3 cloves garlic, minced
• 3/4 cup dry red wine
• 6 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 3 sprigs fresh thyme
• 1 cup uncooked pearled barley
• Salt and pepper, to taste
• 1/4 cup minced flat-leaf Italian parsley

Directions

1. Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5-7 minutes. Remove beef and set aside.
2. In the same pot, add onion, celery, carrots, and garlic. Sauté until vegetables are softened, about 5-6 minutes.
3. Deglaze the pot with red wine, scraping up browned bits from the bottom. Let the wine reduce by half, about 3-4 minutes.
4. Return the beef to the pot and add beef broth, Worcestershire sauce, and thyme sprigs. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour.
5. Add pearled barley to the pot and continue to simmer uncovered for another 30-40 minutes until barley is tender and soup has thickened.
6. Remove thyme sprigs and season with salt and pepper to taste.
7. Stir in minced parsley before serving.

Servings and timing

This recipe serves about 6 people. Preparation time is around 15 minutes, with a total cooking time of approximately 1 hour 45 minutes.

Variations

• Substitute pearl barley with brown rice or farro for different grains.
• Add mushrooms or potatoes for additional heartiness.
• Use beef stew meat if chuck is unavailable.
• Include a splash of balsamic vinegar or lemon juice for brightness.
• Garnish with grated Parmesan or a dollop of sour cream for richness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a little broth or water if needed. This soup freezes well for up to 3 months.

FAQs

Can I use other cuts of beef?

Yes, stew meat or brisket can be used but may require longer cooking.

Is this soup gluten-free?

No, pearl barley contains gluten; use gluten-free grains like quinoa or rice instead.

Can I make this soup in a slow cooker?

Yes, brown the beef and sauté vegetables first, then transfer everything to a slow cooker. Cook on low for 6-8 hours.

How do I store leftover soup?

Keep in a sealed container in the fridge for up to 4 days or freeze for longer storage.

Can I make this soup vegetarian?

Substitute beef with mushrooms or plant-based protein and use vegetable broth.

How do I thicken the soup?

Simmer uncovered longer or mash some of the cooked barley against the pot sides.

Can I add other herbs?

Rosemary, bay leaves, or oregano complement the flavors well.

Can I prepare this soup ahead of time?

Yes, flavors improve when reheated the next day.

How do I avoid overcooking barley?

Add barley later in the cooking process and test for doneness regularly.

What side dishes go well with this soup?

Crusty bread, a green salad, or roasted vegetables pair nicely.

Conclusion

Beef Barley Soup is a delicious, nourishing meal that combines tender beef, wholesome barley, and vibrant vegetables in a rich broth. Easy to prepare and full of flavor, it’s ideal for comforting lunches or dinners that satisfy both body and soul. Perfect for meal prep or cozy nights, this soup will become a beloved staple in your kitchen.

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