The Best Beef and Barley Soup
Servings Prep Time
8people 15minutes
Cook Time
Servings Prep Time
8people 15minutes
Cook Time
  • 1 1/2pounds boneless beef chuckcut into bite-size cubes
  • 3cups water
  • 1cup dry red wine
  • 2cups low sodium beef stockhomemade if possible
  • 1tablespoon canola oil
  • 1 large onionchopped
  • 2 large carrotschopped
  • 2cups celerychopped
  • 2cups mushroomschopped (crimini or button)
  • 1 clove garlicminced
  • 4 sprigs parsleyminced (reserve a small amount to garnish)
  • 1teaspoon fresh rosemaryminced or, ½ tsp dried and ground
  • 1teaspoon sea salt
  • 1/2teaspoon fresh ground pepper
  • 1ounce can tomato paste6size
  • 1 1/2cup tomatoeschopped
  • 1cup pot barleycan substitute hulled or pearl barley
  1. Heat a large Dutch oven to medium high and add the oil and beef, sautéing briefly just until browned on all sides.
  2. Add the onion, carrots, celery, mushrooms and garlic, sautéing for another two minutes, just until the onions are beginning to turn translucent.
  3. Add the water, wine, stock, parsley, rosemary, salt and pepper. Reduce heat, cover and simmer on medium low for 45 minutes.
  4. Add the tomato paste, tomatoes and barley, stirring well. Bring to a boil again, then reduce heat and simmer for another hour, or until the barley is cooked through and the beef is tender. Ladle into bowls and garnish with a sprinkle of parsley.
Recipe Notes

The Best Beef and Barley (and Vegetable) Soup Recipe |