As the chill of winter settles in, there’s nothing quite like the warmth of a hearty bowl of soup. I remember the first time I tasted beef barley soup; it filled the kitchen with a rich aroma that wrapped around me like a cozy blanket. This recipe brings back those memories and feels like a hug in a bowl. Making this soup is not just about feeding the body; it’s about nourishing the soul and creating moments to share with loved ones. The combination of tender beef, earthy barley, and fresh vegetables makes this dish truly special. You’ll find that each spoonful offers not just comfort but a rich tapestry of flavors that warms you from the inside out.
why make this recipe
Beef barley soup is a classic, and it’s easy to see why! It’s perfect for using up ingredients you might already have, and it creates a wholesome meal that’s both filling and nutritious. This soup not only warms you up but also provides a hearty dose of protein and fiber. You can easily adapt it to your taste, making it a versatile option for any meal. Plus, it’s a great choice for meal prep—make a big batch, and you’ll have comforting lunches or dinners ready for the week.
how to make Beef Barley Soup
Ingredients
- 2 lbs (908g) beef chuck, cubed
- 3 tbsp (45g) olive oil
- 1 onion, diced
- 2 ribs celery, diced
- 4 carrots, diced
- 3 garlic cloves, minced
- ¾ cup (180ml) dry red wine
- 6 cups (1.5L) low-sodium beef broth
- 1 tbsp (15g) Worcestershire sauce
- 3 sprigs fresh thyme
- 1 cup (200g) pearled barley
- Salt and pepper, to taste
- ¼ cup parsley, minced
Directions
- Start by seasoning the beef with salt and pepper. Sear the beef in hot olive oil in batches until browned. Set it aside.
- In the same pot, sauté the diced onion, celery, and carrots for about 5 minutes until they soften.
- Add the minced garlic and cook for 1 more minute.
- Pour in the dry red wine to deglaze the pot, scraping the fond off the bottom. Let it reduce by half.
- Add the beef broth, Worcestershire sauce, fresh thyme, and the browned beef back into the pot. Bring it to a simmer and let it cook for 45 minutes.
- Stir in the pearled barley and continue to simmer for another 45-60 minutes, or until the barley is tender.
- Adjust the soup’s consistency by adding water or broth if needed. Taste and season again with salt and pepper. Stir in the minced parsley before serving.
how to serve Beef Barley Soup
Serve this delicious beef barley soup hot in individual bowls. You can top each bowl with extra parsley for a fresh touch. Pair it with some crusty bread or a simple side salad for a complete meal.
how to store Beef Barley Soup
To store leftover soup, let it cool to room temperature. Transfer it to airtight containers and refrigerate for up to 3 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just make sure to leave some space in the container, as liquids expand when frozen.
tips to make Beef Barley Soup
- For more depth of flavor, consider adding a bay leaf while the soup simmers. Just remember to remove it before serving.
- Feel free to add other vegetables like potatoes or peas for more variety.
- If you like a thicker soup, you can add more barley or reduce the broth during cooking.
variation
For a lighter version, you can substitute the beef with chicken or turkey and use chicken broth instead. You can also try using different grains like quinoa or farro instead of barley for a unique twist.
FAQs
Can I make this soup in a slow cooker?
Yes! You can sear the beef first, then add all ingredients into a slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours until the beef is tender.
Can I use frozen beef?
While fresh is preferred, you can use frozen cubed beef. Just make sure to thaw it thoroughly before searing, as this helps to develop better flavors.
Is beef barley soup healthy?
Absolutely! It’s packed with protein from the beef and fiber from the barley and vegetables, making it a nutritious option for any meal.
Beef Barley Soup
Ingredients
Main Ingredients
- 2 lbs beef chuck, cubed
- 3 tbsp olive oil
- 1 cup onion, diced
- 2 ribs celery, diced
- 4 carrots diced
- 3 cloves garlic, minced
- ¾ cup dry red wine
- 6 cups low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 3 sprigs fresh thyme
- 1 cup pearled barley
- to taste Salt and pepper
- ¼ cup parsley, minced
Method
Preparation
- Season the beef with salt and pepper.
- Sear the beef in hot olive oil in batches until browned. Set it aside.
- In the same pot, sauté the diced onion, celery, and carrots for about 5 minutes until they soften.
- Add the minced garlic and cook for 1 more minute.
Cooking
- Pour in the dry red wine to deglaze the pot, scraping the fond off the bottom. Let it reduce by half.
- Add the beef broth, Worcestershire sauce, fresh thyme, and the browned beef back into the pot.
- Bring it to a simmer and let it cook for 45 minutes.
- Stir in the pearled barley and continue to simmer for another 45-60 minutes, or until the barley is tender.
- Adjust the soup's consistency by adding water or broth if needed.
- Taste and season again with salt and pepper. Stir in the minced parsley before serving.