Beef Barley Soup Recipe
March 17, 2024 by admin
Ingredients:

2 1/2 pounds chuck roast, trimmed of all large pieces of fat
Kosher salt and fresh black pepper for seasoning the beef
1 tablespoon flour
Olive oil for browning the beef
1 1/2 cups sliced carrots
1 1/2 cups diced onion
1 cup chopped celery
1 teaspoon kosher salt
Fresh black pepper to taste
1 tablespoon chopped garlic
2 tablespoons tomato paste
3/4 cup red wine
8 cups beef broth
1 tablespoon fresh thyme, chopped
1 tablespoon Worcestershire sauce
2/3 cup pearl barley
2 tablespoons fresh chopped parsley
Instructions:

see continuation on next page

Instructions:

Remove all large and visible pieces of fat from the beef and cut into a 3/4-inch dice. Season the beef generously with salt and pepper and toss in the tablespoon of flour.
Add a thin layer of olive oil to the bottom of a Dutch oven or soup pot. Brown the beef cubes in a single layer, turning them to brown on all sides. Once browned, remove to a plate and repeat with the remaining beef, adding more oil if needed.
Add the carrots, onions, and celery to the pot, season with 1 teaspoon of salt and black pepper to taste. Stir and cook the vegetables for 5 minutes. Add the garlic and tomato paste, and cook for an additional 1 minute.
Pour in the wine to deglaze the pot, scraping up the brown bits on the bottom. Let the wine reduce for 2 minutes, then pour in the beef broth and Worcestershire sauce along with the fresh thyme.
Return the beef to the pot along with any juices on the plate, stir, cover, and bring to a boil. Reduce the heat to a low simmer and cook uncovered for 45 minutes. Taste the soup for seasonings and adjust if needed.
Add the barley to the soup, stir, partially cover the pot with the lid, and cook for another 30 minutes until the barley is tender.
Stir in the parsley and serve in bowls with fresh black pepper and additional parsley if desired. Enjoy your hearty Beef Barley Soup!
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