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.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 28gFat: 12gSaturated Fat: 4gSodium: 600mgFiber: 6gSugar: 3g
Notes
For more depth of flavor, consider adding a bay leaf while the soup simmers (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.
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