When the weather cools down and you need something easy and hearty, this beef and barley soup checks all the boxes. Made with browned beef, vegetables and a little red wine, this soup is the perfect comfort food paired with your favorite crusty bread.
When it comes to anytime for soup, beef and barley soup is a classic. For me it has been the counterpart to chicken noodle soup, and I have to make this soup at least twice a year. The best part is that it is easy to make with simple ingredients. Slide up your favorite crusty bread and head over to your favorite little nook or corner of the couch and you will have yourself a nice comforting meal.
In this recipe
While I am a big fan of trying to keep ingredients simple and easy to get ahold of, this recipe is no different. A trip to your local grocery store will have you in and out in just a matter of minutes as most of the ingredients will probably be in your kitchen.
Beef: this is the cornerstone of the recipe. Chuck and shank are good go to cuts for this recipe.
Barley: pearl barley lends itself well to the soup and holds its texture well during cooking.
Red wine: adds a little acidity to the soup as well as provides a richer flavor to the broth. Find a red wine that you would drink normally as this will impact the taste.
What are the best cuts of beef for soup?
Chuck and beef shank are perfect for beef and barley soup, and there are a couple of reasons why I say that. The first of which is these cuts of beef tend to be cheaper because of the amount of connective tissue in them, which is great for those on a budget. However, collagen and connective tissue is the real reason why we are here as well. Since these selections of beef are tougher than the rest, braising will soften and break down.
The collagen and connective tissue are what makes these cuts of beef so tough, however that is what makes them perfect for the soup. As the beef braises in the pot all of that connective tissue and collagen slowly break down. This will yield nice tends pits of beef, however it will greatly enhance the flavor of the soup as well enriching the broth in ways that other cuts of beef wouldn’t and also for far more money.
How do I choose a good red wine for cooking?
The very first rule of thumb when cooking with wine is to always choose a red wine that you would drink by itself and enjoy the taste. The reason for this is because as wine cooks and the alcohol cooks away, not all but most, you will be left with all of the wonderful flavors of the wine. Choose something that you enjoy as it will make the flavor of the soup even better. Here are some varietals that I would suggest when cooking with beef:
- Cabernet Sauvignon
- Merlot
- Pinot Noir
- Shiraz (if you are feeling bold)
- Zinfandel (if you want to try something interesting)
Where did all the broth go?
When preparing beef and barley soup you will add the barley to the soup uncooked. This will help flavor the barley however it will also absorb about 1½ cups of your broth as well. While this recipe takes that into consideration as I have added some additional broth into the recipe, please feel free to add more beef broth, an additional ½ – 1 cup will work to the pot. This way you will not dilute the flavor too much by adding water at the end. If you don’t have any more beef stock, then add the extra water at the beginning.
The easiest way to make beef and barley soup.
While I love to cook, sometimes I don’t want to spend a lot of time in the kitchen, I just want tasty food. Here is how I have found what works for me to get in and out of the kitchen as quickly as possible. The dicing is going to take a couple of minutes, and you cannot help that, unless you have a gadget for it. However, when working with the beef make sure you cut the beef into small cubes so that there is more surface area to brown. You also don’t have to cut them into bite sized pieces later.
Once you have done both rounds of searing the beef and moved them to a plate you can add your vegetables. When you add the garlic and tomato paste you are about finished, since all you have left is to add the beef back as well as the broth and wine. Bring to a boil and reduce to simmer for an hour, add the barley and cook for another hour. Then you are finished and all you need is some bread!
Looking for other hearty soup recipes?
Beef and Barley Soup
Equipment
- Dutch oven
- Plate
- Sharp knife
- Cutting board
Ingredients
- 2 quarts beef broth
- 2 pounds chuck roast cubed
- 1½ cups red wine
- 1 cup celery diced
- 1 cup onion diced
- 1 cup carrots diced
- ¾ cup barley pearl
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 tablespoon garlic minced
- ½ tablespoon thyme
- 1 teaspoon salt
- 3 bay leaves
Instructions
- In a Dutch oven on medium-high heat add half of the beef, salt and a tablespoon of olive oil. Cook until browned on each side about 3-5 minutes. Remove and set on a plate. Repeat with the remaining half of the beef and an additional tablespoon of olive oil. Remove the beef and place on a plate.
- Cut the beef into smaller portions and place back on the plate.
- Add the onions, celery, carrots and bay leaves to the Dutch oven and the remaining tablespoon of olive oil. Cook until vegetables are soft and the bay is fragrant, about 5 minutes.
- Stir in the tomato sauce, garlic, thyme and salt. Cook for another minute. Then add the red wine, beef broth, and beef. Bring to a boil and reduce to a simmer. Cover and cook for an hour.
- Add the barley and cook for another hour, and then remove the bay leaves.
Nutrition
