This Beef and Barley Soup is the perfect combination of rich flavors and comforting textures, making it an ideal meal for cold days or when you need something wholesome and filling. Tender pieces of beef stew meat, hearty pearl barley, and fresh vegetables simmer together in a flavorful broth that’s enhanced with a splash of red wine and savory herbs. This soup is thick, robust, and sure to satisfy your hunger while warming you up from the inside out.
Ingredients
- 1 ½ pounds lean beef stew meat
- Olive oil, for browning
- 2 tablespoons salted butter
- 1 medium yellow onion, diced
- 2 celery ribs, chopped
- 2 carrots, roughly chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- ½ cup dry red wine
- 1 tablespoon Better Than Bouillon beef base
- 6 cups low-sodium beef broth (or stock)
- 2 bay leaves
- 1 sprig fresh thyme (or ½ teaspoon dried)
- ½ teaspoon coarse salt
- ¼ teaspoon freshly cracked black pepper
- ¾ cup pearl barley
- 3 tablespoons fresh chopped parsley
Instructions
1. Brown the Beef:
- Heat a large Dutch oven or heavy soup pot over medium-high heat. Pat the beef stew meat very dry with a paper towel to ensure a good sear.
- Drizzle the pot with olive oil and add about a third of the beef to the pot, leaving space between each piece. Allow the beef to brown undisturbed for 2-3 minutes on the first side, then flip and briefly brown the other sides.
- Transfer browned beef to a plate, along with any juices. Repeat with the remaining beef, working in batches to avoid overcrowding, and adding more oil if needed.
2. Sauté the Vegetables:
- Blot out any excess oil from the pot using a paper towel. Reduce heat to medium, and add butter, onion, celery, and carrots. Sauté the vegetables for about 3 minutes until the onion becomes translucent.
- Stir in the garlic and tomato paste, cooking for 20 seconds until the garlic becomes fragrant.
3. Deglaze with Wine:
- Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. This deglazing process adds depth of flavor to the soup.
4. Simmer the Soup:
- Return the partially cooked beef, along with any juices, back into the pot. Add the Better Than Bouillon beef base, beef broth, bay leaves, thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot with a lid and let it cook for 1 hour to allow the flavors to meld and the beef to become tender.
5. Add the Barley:
- After 1 hour, add the pearl barley to the pot. Continue simmering the soup for another 45-60 minutes until both the barley and beef are tender.
6. Finish and Serve:
- Remove and discard the bay leaf and thyme sprig. Stir in the fresh chopped parsley.
- Taste the soup and adjust the seasoning with more salt or pepper, if needed.
- Ladle into bowls and serve with a side of crusty bread for dipping, if desired. Enjoy!
Tips for the Best Beef and Barley Soup:
- Pat the Beef Dry: This ensures a deep, caramelized sear, which adds flavor to the soup.
- Low and Slow Cooking: Allowing the soup to simmer for over an hour helps break down the beef, making it tender and flavorful.
- Pearl Barley: Don’t rush the barley. It absorbs the broth as it cooks and adds a wonderful heartiness to the soup. Cook it long enough to achieve that tender, chewy texture.
This Beef and Barley Soup is a rustic, satisfying meal that will fill your kitchen with savory aromas and your belly with warmth. Perfect for meal prep or freezing for later, it’s a must-have recipe for cozy evenings!
Beef and Barley Soup: A Hearty Comforting Classic
6
servings15
minutes2
minutesIngredients
1 ½ pounds lean beef stew meat
Olive oil, for browning
2 tablespoons salted butter
1 medium yellow onion, diced
2 celery ribs, chopped
2 carrots, roughly chopped
3 cloves garlic, minced
2 tablespoons tomato paste
½ cup dry red wine
1 tablespoon Better Than Bouillon beef base
6 cups low-sodium beef broth (or stock)
2 bay leaves
1 sprig fresh thyme (or ½ teaspoon dried)
½ teaspoon coarse salt
¼ teaspoon freshly cracked black pepper
¾ cup pearl barley
3 tablespoons fresh chopped parsley
Directions
- This Beef and Barley Soup is the perfect combination of rich flavors and comforting textures, making it an ideal meal for cold days or when you need something wholesome and filling. Tender pieces of beef stew meat, hearty pearl barley, and fresh vegetables simmer together in a flavorful broth that’s enhanced with a splash of red wine and savory herbs. This soup is thick, robust, and sure to satisfy your hunger while warming you up from the inside out.
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