Beef Barley Soup

4.97 from 65 votes

Beef barley soup is loaded with chuck roast, carrots, celery, onion, and pearl barley. Fresh thyme adds tremendous flavor to this hearty and comforting soup.

Prep Time5

Cook Time1 45

Total Time1 50

Course: Soup

Cuisine: American

Servings:

Author: James Delmage and Tara

Ingredients

2 pounds beef chuck cubed
3 tablespoons olive oil
1 medium onion diced
2 ribs celery diced
4 medium carrots diced
3 cloves garlic minced
3/4 cup dry red wine
6 cups low-sodium beef broth
1 tablespoon Worcestershire sauce
3 sprigs thyme
1 cup pearl barley
salt and pepper to taste
1/4 cup parsley minced

Instructions

Heat a large heavy pot to medium heat and add the olive oil. Pat the beef dry with paper towels and season with salt and pepper on all sides. Sear the beef on all sides until well browned. Work in batches if required. Do not overcrowd the pan.
Set all the beef to the side and add the onions, celery, and carrots. Saute for 5 minutes then add in the garlic and cook for 1 minute longer.
Add the red wine and turn the heat to high. Reduce by half (about 2 minutes) and scrape the bottom of the pot with a wooden spoon to remove all of the flavor bits.
Add the beef broth, Worcestershire sauce, thyme, and the beef back to the pot. Once boiling turn the heat down to a simmer. Simmer for 45 minutes with the lid partially covered.
Next, add the barley and cook at a simmer until tender (about 45-60 minutes). Taste test along the way and once the barley is tender, remove the pot from the heat.
Taste test and adjust salt and pepper to taste. If the soup is too thick, add water or extra low-sodium beef broth to thin it to personal preference. Add the parsley before serving. Enjoy!

Video

Notes

This recipe makes 6 large bowls.
Add more liquid (beef broth or water) after cooking to thin out the soup to desired consistency.
Leftovers can be saved in the fridge for up to 3 days and can be reheated on the stovetop or microwave.

Nutrition