Braised Beef Barley Soup
April 30, 2026 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (2-2.5 lbs) Flying 4F Ranch beef chuck or stew meat
- (2 tbsp) Olive or avocado oil
- (To taste) Salt and pepper
- (1) Medium yellow onion, diced
- (2 ribs) Celery, diced
- (4) Carrots, chopped
- (1) Red bell pepper, chopped
- (5-6 cloves) Garlic, minced
- (2 tbsp) Tomato paste
- (3/4 cup) Dry red wine (optional)
- (6 cups) Low-sodium beef broth
- (1 cup) Pearled barley
- (1- 1 1/2 cup) Potatoes, diced (optional)
- (2 tbsp) Worcestershire sauce
- (1 tbsp) Balsamic vinegar
- (2 tsp, 2-3 sprigs) Fresh thyme
- (1 tsp) Dried oregano
- (1/4 cup) Fresh parsley, chopped
Directions
Instructions
1. Sear the Beef
Season beef generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat.
Working in batches, sear the beef until a deep brown crust forms on all sides. Remove and set aside. This step builds the foundation of flavor—don’t rush it.
2. Build the Base
In the same pot, add onion, celery, carrots, and bell pepper. Cook for 5–6 minutes until softened.
Stir in garlic and tomato paste, cooking another 1–2 minutes until fragrant and slightly caramelized.
3. Deglaze with Wine
Pour in red wine, scraping up all the browned bits from the bottom of the pot. Let it simmer and reduce by about half.
4. Slow Simmer
Return the beef to the pot and add:
- Beef broth
- Worcestershire sauce
- Balsamic vinegar
- Thyme and oregano
Bring to a gentle simmer, cover, and cook for 45 minutes.
5. Add Barley & Finish
Stir in barley and potatoes (if using). Simmer uncovered for another 45–60 minutes, until the beef is fork-tender and the barley is perfectly cooked.
6. Final Touches
Remove thyme stems if needed. Taste and adjust seasoning. Stir in fresh parsley just before serving.
