Hearty Beef Barley Soup Recipe
Description:
This comforting, hearty Beef Barley Soup is made with tender chunks of chuck roast, perfectly cooked vegetables, and pearl barley simmered in a rich, flavorful broth. It’s a recipe perfected over time, delivering rave reviews every time it’s served. Perfect for chilly nights, this soup is a warm and satisfying dinner your family will love.
Ingredients
For the Beef:
- 2 1/2 pounds chuck roast, trimmed of all large pieces of fat
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon all-purpose flour
- Olive oil, for browning
For the Vegetables and Broth:
- 1 1/2 cups sliced carrots
- 1 1/2 cups diced onion
- 1 cup chopped celery
- 1 teaspoon kosher salt (plus more to taste)
- Freshly ground black pepper, to taste
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- 3/4 cup red wine (use a dry wine like Cabernet Sauvignon or Merlot)
- 8 cups beef broth (low sodium preferred)
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon Worcestershire sauce
For the Barley and Garnish:
- 2/3 cup pearl barley
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare and Brown the Beef:
- Trim visible fat from the chuck roast and cut the beef into bite-sized pieces (about 3/4-inch dice).
- Season the beef generously with kosher salt and black pepper, then toss it with the flour until evenly coated.
- Heat a thin layer of olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat.
- Brown the beef cubes in batches, ensuring not to overcrowd the pan. Turn the beef to brown all sides, about 3–4 minutes per batch. Transfer the browned beef to a plate and set aside.
- Cook the Vegetables:
- Add the carrots, onion, and celery to the pot. Season with 1 teaspoon kosher salt and freshly ground black pepper.
- Sauté the vegetables for 5 minutes, stirring occasionally, until softened and aromatic.
- Add the minced garlic and tomato paste, stirring for about 1 minute to combine and release their flavors.
- Deglaze the Pot:
- Pour in the red wine, scraping up the browned bits (fond) stuck to the bottom of the pot. Let the wine simmer for 2–3 minutes to reduce slightly.
- Build the Broth:
- Pour in the beef broth and stir in the Worcestershire sauce and chopped thyme. Return the browned beef (and any accumulated juices) to the pot.
- Cover the pot, bring the soup to a boil, then reduce the heat to low. Simmer gently, uncovered, for 45 minutes, stirring occasionally.
- Cook the Barley:
- After 45 minutes, add the pearl barley to the soup. Stir to combine and continue simmering uncovered for an additional 30 minutes, or until the barley is tender.
- Finish and Serve:
- Stir in the fresh parsley and taste the soup, adjusting salt and pepper as needed.
- Serve hot with crusty bread or crackers, and enjoy a comforting bowl of this hearty soup.
Tips for Success
- Choosing the Meat: Use well-marbled chuck roast for tender, flavorful results.
- Barley Texture: For a creamier soup, cook the barley separately and add it to the soup just before serving.
- Wine Substitute: If you prefer not to use wine, substitute it with an equal amount of beef broth or unsweetened grape juice.
- Storing Leftovers: Refrigerate leftovers for up to 4 days. Freeze in airtight containers for up to 3 months; thaw overnight in the refrigerator before reheating.
Optional Additions:
- Mushrooms: Add sliced mushrooms when sautéing the vegetables for extra umami flavor.
- Potatoes: Stir in diced potatoes with the barley for an even heartier meal.
- Spices: Add a pinch of smoked paprika or a bay leaf for additional depth.
This classic recipe is sure to become a family favorite!