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A splash (~¾ cup) of dry red wine (to deglaze and deepen flavor) — adds richness but can be skipped. The Salt And Stone+2Sip and Feast+2
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Additional vegetables you like — mushrooms, potatoes, leeks, etc. — but be mindful of cooking time and liquid. GypsyPlate+1
🔪 Instructions
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Prep the meat & veggies
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Pat the beef chunks dry with paper towels; season generously with salt and pepper.
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Dice onion, carrots, celery; mince garlic; rinse barley.
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Brown the beef
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Heat oil in a large heavy pot or Dutch oven over medium-high heat. The Salt And Stone+2Serious Eats+2
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Working in batches (so you don’t overcrowd the pan), sear beef on all sides until nicely browned. This builds a deep, savory foundation for the soup. Serious Eats+2The Salt And Stone+2
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Remove browned beef and set aside.
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Sauté the aromatics
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In the same pot, lower heat to medium. Add onion, celery, carrots. Sauté until onions become translucent and veggies soften slightly (~5–7 minutes). The Salt And Stone+1
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Add minced garlic, and sauté for another minute or until fragrant.
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(Optional) Deglaze with wine
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If using wine: pour the splash of red wine into the pot, stir and scrape up any browned bits from the bottom — these contribute great flavor. Let the wine reduce by about half. The Salt And Stone+1
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Build the soup base
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Return the browned beef to the pot.
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Add the beef broth, Worcestershire sauce (if using), thyme sprigs (or dried thyme), bay leaf, salt and pepper. Stir to combine. Bring to a gentle boil. The Salt And Stone+2Spend With Pennies+2
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Simmer first round
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Once boiling, reduce heat to low. Cover (or partially cover) and let the soup simmer for about 45–60 minutes — this helps the beef to begin tenderizing and the flavors to meld. Sip and Feast+2The Forked Spoon+2
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Add barley
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Stir in the rinsed pearl barley. Make sure there’s enough liquid to cover the barley — add extra broth or water if needed.
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Continue cooking (uncovered or partially covered) at a gentle simmer for another 45–60 minutes, or until barley is tender and beef is fork‑tender. Sip and Feast+2The Salt And Stone+2
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Taste and adjust seasoning (salt/pepper) as needed. If the soup becomes too thick, add a splash more broth or water to reach your desired consistency. Sip and Feast+1
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Finish & serve
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Remove bay leaf and thyme sprigs (if using).
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Garnish with chopped fresh parsley, if desired.
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Ladle into bowls. This soup goes wonderfully with crusty bread or a side salad.
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🍲 Why This Soup Works (and What Makes It Great)
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Using beef chuck or stew meat — cuts rich in collagen — ensures the meat becomes deeply flavorful and tender during long simmering. Serious Eats+2The Salt And Stone+2
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Pearl barley adds a hearty, chewy texture and wholesome fullness — making the soup more substantial than a typical broth‑based soup. It also thickens naturally as starches release. The Salt And Stone+1
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The combination of sautéed aromatics + optional wine + slow simmer layers flavor: savory‑meaty, slightly sweet from veggies, earthy from barley — comforting and balanced for cold nights.
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One‑pot comfort: Minimal fuss, lots of depth — perfect for busy days when you still want a warming, nutritious meal.
✅ Tips & Variations
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No red wine? Don’t worry — omit it. The soup will still be delicious. Use extra broth if needed.
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Make‑ahead friendly: This soup stores well. In fact, flavors deepen after a few hours or a night in the fridge. Reheat gently on stove.
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Freezer friendly: Let cool, portion into airtight containers, freeze up to 2–3 months. Reheat slowly, adding a bit of water or broth if thickened.
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Vegetable variations: Feel free to add mushrooms, potatoes, parsnips, or even a handful of spinach near the end. Just adjust liquid accordingly.
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Herb & flavor boost: A splash of Worcestershire sauce, a bay leaf, fresh thyme or parsley make a big difference — don’t skip them.
