Description

Beef and barley soup is a hearty and comforting meal made with tender beef, flavorful vegetables, and pearl barley. The combination of spices and red wine gives it a rustic and rich flavor. Perfect for chilly days, this soup is sure to become a favorite in your household.

Ingredients

Scale

2 pounds beef stew meat (cubed chuck roast)

1 teaspoon salt

1 teaspoon black pepper

2 tablespoons olive oil

1 medium yellow onion minced

2 cloves minced garlic

2 tablespoons tomato paste

8 cups beef broth

1/2 cup red wine

2 tablespoons Worcestershire sauce

1 1/2 pounds red potatoes cut into bite-sized chunks

4 carrots peeled and sliced

4 celery ribs sliced

4 bay leaves

2 sprigs fresh thyme

2 sprigs rosemary

1 teaspoon sugar

1/2 teaspoon dried oregano

1/2 teaspoon dried parsley

1/2 teaspoon paprika

1/2–1 cup pearl barley

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Instructions

In a large pot over medium-high heat, heat up 2 tablespoons of olive oil.
Once the oil is hot, add the cubed beef and season it with 1 teaspoon of salt and 1 teaspoon of black pepper.
Sear the beef on all sides for about 8-10 minutes.
Once done, add in 1 medium diced onion and 2 cloves of minced garlic.
Add in 2 tablespoons of tomato paste and stir everything together. Cook for 4-5 minutes until fragrant.
Next, pour in 8 cups of beef broth and 1/2 cup of dry red wine (optional).
Add in 2 tablespoons of Worcestershire sauce and use a spoon or spatula to dissolve any solids with the liquid on the side of the pan.
Now it’s time to add in the vegetables and spices.
Add in 1 1/2 pounds of red potatoes (with skins on), 4 peeled and chopped carrots, and 4 sliced ribs of celery.
For the spices, add in 4 bay leaves, 2 sprigs of fresh thyme and rosemary, 1/2 teaspoon of dried parsley, 1/2 teaspoon of dried oregano, 1/2 teaspoon of paprika, and 1 teaspoon of sugar.
Give everything a good stir and bring it to a boil over high heat.
Once the soup has come to a boil, reduce the heat to low and simmer covered for 60 minutes.
After that, add in 1/2 cup of pearl barley and cover the pot.
Let it cook for another 60 minutes on low.
Remove the sprigs of thyme and rosemary and bay leaves.
Season with salt and pepper to taste.
The soup is now ready to serve.

Notes

Add diced mushrooms or use beef bone broth instead of regular beef broth for more flavor.

Use different vegetables, such as parsnips or turnips.

For a creamier texture, add heavy cream at the end of the cooking process.

Prep Time: 30 minutes
Cook Time: 2 hours
Category: Main Dish
Cuisine: American

Nutrition

Calories: 350kcal
Sugar: 6g
Sodium: 971mg
Fat: 10g
Saturated Fat: 3g
Carbohydrates: 32g
Fiber: 5g
Protein: 30g
Cholesterol: 70mg