Beef Barley Soup
Beef Barley Soup is a hearty, comforting classic featuring tender beef chunks, nutritious pearl barley, and a medley of vegetables simmered in a rich, flavorful broth. Enhanced with red wine and Worcestershire sauce, this one-pot meal is filling and nourishing—perfect for chilly days and easy meal prep.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Searing, Simmering
- Cuisine: Classic American
- Diet: Gluten Free
Ingredients
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
¾ 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
¼ cup minced flat-leaf Italian parsley
Instructions
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Heat olive oil in a large pot over medium-high heat. Brown beef cubes on all sides, about 5-7 minutes. Remove and set aside.
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In the same pot, sauté onion, celery, carrots, and garlic until softened, about 5-6 minutes.
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Deglaze the pot with red wine, scraping up browned bits; reduce wine by half, about 3-4 minutes.
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Return beef to pot, add beef broth, Worcestershire sauce, and thyme sprigs. Bring to boil, then reduce heat and simmer covered for 1 hour.
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Add pearled barley and simmer uncovered for 30-40 minutes until barley is tender and soup thickens.
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Remove thyme sprigs. Season with salt and pepper.
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Stir in minced parsley before serving.
Notes
Substitute pearl barley with brown rice, farro, or gluten-free grains.
Add mushrooms or potatoes for extra heartiness.
Use beef stew meat if chuck isn’t available.
Splash of balsamic vinegar or lemon juice adds brightness.
Garnish with Parmesan or sour cream for richness.
Find it online: https://justsosavory.com/beef-barley-soup/
