Description
A comforting and nourishing soup featuring tender cubes of beef chuck simmered with pearl barley, fresh vegetables, and herbs in a rich beef broth. This classic dish is perfect for chilly days and makes a satisfying, wholesome meal packed with flavor and texture.
Ingredients
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2 pounds (908g) beef chuck, cut into cubes
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3 tablespoons (45g) olive oil
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1 medium onion, diced
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2 ribs celery, diced
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4 medium carrots, diced
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3 cloves garlic, minced
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¾ cup (180g) dry red wine
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6 cups (1.5kg) low-sodium beef broth
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1 tablespoon (15g) Worcestershire sauce
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3 sprigs fresh thyme
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1 cup (200g) uncooked pearled barley
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Salt and pepper, to taste
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¼ cup minced flat-leaf Italian parsley
Instructions
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Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides, about 5-7 minutes. Remove beef and set aside.
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In the same pot, add diced onion, celery, and carrots. Sauté until softened, about 5 minutes. Add minced garlic and cook for 1 more minute until fragrant.
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Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it reduce for 2-3 minutes.
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Return browned beef to the pot and add beef broth, Worcestershire sauce, and thyme sprigs. Bring to a boil, then reduce heat to low and simmer, covered, for about 1.5 hours or until beef is tender.
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Add pearl barley, season with salt and pepper, and continue simmering for another 30-40 minutes until barley is cooked and tender.
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Remove thyme sprigs, stir in minced parsley, and adjust seasoning as needed.
- Serve hot and enjoy!
Notes
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For thicker soup, cook uncovered for the last 15 minutes to reduce liquid.
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Substitute pearl barley with steel-cut oats for a different texture.
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Can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Add other vegetables like mushrooms or potatoes for variety.
- Prep Time: 20 minutes
- Cook Time: 2 hours 10 minutes
- Category: Soup
- Method: Sautéing, Simmering
- Cuisine: American