Beef Barley Soup Recipe

🧂 Ingredients

• 3 tbsp Olive oil

  divided
• 2 lbs Chuck roast

  cut into 1-inch cubes
• 3 medium Carrots

  diced into 1/2-inch pieces
• 2 large Celery ribs

  diced into 1/2-inch pieces
• 1 medium Onion

  diced
• 1 tbsp Tomato paste
• 4 cloves Garlic

  minced
• 1/2 cup Red wine
• 1 tbsp Worcestershire sauce
• 6 cups Low-sodium beef broth
• 4 sprigs Fresh thyme

  or 1/2 tsp dried thyme
• 3/4 cup Pearl barley
• 1/2 tsp Kosher salt

  more or less to taste
• 1/2 tsp Black pepper

  more or less to taste
• 1/4 cup Fresh parsley

  minced

Instructions

• 1 Heat a large dutch oven or heavy-bottomed stock pot over medium-high heat, and
  add 2 tablespoons of olive oil. Pat the beef cubes dry with paper towels. Season
  them with salt and pepper.
• 2 Brown the beef on all sides. Do this in batches, don’t overcrowd the pan. Remove
  the meat to a plate, and set aside.
• 3 Add the remaining tablespoon of olive oil. Add the carrots, celery, and onions
  and saute for about 5 minutes, add the tomato paste and minced garlic. Saute for
  about 30 seconds until fragrant.
• 4 Add the red wine, and boil for about 2 minutes while scraping the brown bits up
  from the bottom of the pan.
• 5 Add the browned beef back to the pan with the thyme, Worcestershire sauce, and
  beef broth. Bring to a boil, reduce the heat to a simmer, cover, and simmer for
  45 minutes stirring occasionally. The beef cubes will not be fall apart tender
  at this point.
• 6 Add the barley, cover, and simmer for 45-60 minutes until the barley is tender
  stirring occasionally. Barley is done when it is tender, yet slightly chewy.
  This is when the beef should be ultra tender!
• 7 Season to taste with salt and pepper. Stir in the fresh parsley and remove the
  thyme stems.

Nutrition Info