Hearty Beef Barley Soup Recipe

Ingredients

Meat

• 2 pounds beef chuck cubed

Vegetables

• 1 medium onion diced
• 2 ribs celery diced
• 4 medium carrots diced
• 3 cloves garlic minced
• 1/4 cup minced flat-leaf Italian parsley

Liquids & Sauces

• 3 tablespoons olive oil
• 3/4 cup dry red wine
• 6 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce

Grains & Herbs

• 1 cup uncooked pearled barley
• 3 sprigs thyme

Seasonings

• salt and pepper to taste

Instructions

1. Heat a large heavy pot over medium heat and add olive oil. Pat beef dry and season all sides with salt and pepper. Sear beef in batches until well browned on all sides. Remove beef and set aside.
2. Add diced onions, celery, and carrots to the pot. Sauté for 5 minutes until softened. Add minced garlic and cook for 1 more minute.
3. Pour in red wine and increase heat to high. Reduce by half, scraping the bottom of the pot with a wooden spoon to loosen browned bits, about 2 minutes.
4. Add beef broth, Worcestershire sauce, thyme sprigs, and browned beef back to the pot. Bring to a boil, then reduce heat to a simmer and partially cover the pot. Simmer for 45 minutes.
5. Add pearled barley to the pot and continue simmering until tender, about 60 minutes. Taste periodically.
6. Remove from heat. Adjust salt and pepper to taste. If soup is too thick, add water or extra broth to desired consistency. Stir in parsley before serving.

Notes

• This recipe yields 6 large bowls.
• Add extra beef broth or water if soup is too thick to reach desired consistency.
• Leftovers can be refrigerated for up to 3 days and reheated on stovetop or microwave.
• Searing beef in batches prevents overcrowding and ensures better browning.
• Use low-sodium beef broth to control salt levels.