Ingredients
For the Soup Base:
2 tablespoons olive oil
1 ½ lbs (700g) stew beef or chuck roast, cubed
Salt and black pepper to taste
1 small onion, diced
2 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, diced
1 can (14.5 oz) diced tomatoes (with juice)
6 cups beef broth (low-sodium preferred)
1 cup water
1/2 cup dry red wine (optional, for depth of flavor)
1 teaspoon dried thyme
1 bay leaf
Add-Ins:
2/3 cup pearl barley
1 cup corn kernels (fresh, frozen, or canned, drained)
1 tablespoon Worcestershire sauce (optional)
For Garnish:
Fresh parsley, chopped
Instructions
Sear the Beef
Heat olive oil in a large soup pot over medium-high heat.
Season beef cubes with salt and pepper. Sear the beef in batches until browned on all sides. Remove and set aside.
Sauté the Vegetables
Add onion, carrots, and celery to the pot. Sauté for 4-5 minutes, until softened.
Stir in garlic and cook for another minute.
Deglaze the Pot
Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits. Let it simmer for 1-2 minutes.
Build the Soup Base
Return the beef to the pot. Add diced tomatoes, beef broth, water, thyme, bay leaf, and Worcestershire sauce (if using). Bring to a gentle boil.
Simmer the Soup
Reduce heat to low, cover, and simmer for 1.5-2 hours if using chuck roast (or 45 minutes for stew meat). Stir occasionally.
Add Barley and Corn
Stir in the barley and corn kernels. Continue to simmer for another 30-40 minutes, or until the barley is tender.
Adjust Seasoning and Serve
Remove the bay leaf. Taste and adjust salt and pepper as needed.
Garnish with fresh parsley and serve warm with crusty bread or crackers.
Tips for Success
Time-Saving Option: Use an Instant Pot or pressure cooker to reduce cooking time.
Add More Veggies: Feel free to include potatoes, green beans, or peas for added nutrition.
Leftovers: The soup thickens as it cools because the barley absorbs liquid. Add a splash of broth or water when reheating.
Enjoy this hearty and comforting bowl of beef barley soup!
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