Beef Barley Soup

On a day when my kitchen windows were completely fogged up from the winter chill, I discovered that beef barley soup is basically a warm hug in bowl form. The steam rising from the pot as it simmered literally cleared my windows – and my sinuses.

There’s something almost magical about how pearl barley transforms from these tiny, hard pellets into plump, tender bites that soak up all the rich beef flavor. It’s like watching little flavor sponges do their thing.

Let’s be real – this isn’t a quick weeknight recipe. But it’s one of those “leave it alone and let it do its thing” meals where most of the time is just the pot quietly bubbling away while you catch up on that show everyone’s been talking about.

What You’ll Need

• 2 pounds beef chuck, cubed
• 3 tablespoons olive oil
• 1 medium onion, diced
• 2 ribs celery, diced
• 4 medium carrots, diced
• 3 cloves garlic, minced
• 3/4 cup dry red wine
• 6 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 3 sprigs fresh thyme
• 1 cup pearled barley
• Salt and pepper to taste
• 1/4 cup flat-leaf Italian parsley, minced

Steps

1. Heat a large heavy pot over medium heat and add the olive oil. Pat the beef dry with paper towels and season with salt and pepper on all sides. Sear the beef on all sides until well browned. Work in batches if required. Do not overcrowd the pan.
2. Set all the beef to the side and add the onions, celery, and carrots. Saute for 5 minutes then add in the garlic and cook for 1 minute longer.
3. Add the red wine and turn the heat to high. Reduce by half (about 2 minutes) and scrape the bottom of the pot with a wooden spoon to remove all of the flavor bits.
4. Add the beef broth, Worcestershire sauce, thyme, and the beef back to the pot. Once boiling turn the heat down to a simmer. Simmer for 45 minutes with the lid partially covered.
5. Next, add the barley and cook at a simmer until tender (about 45-60 minutes). Taste test along the way and once the barley is tender, remove the pot from the heat.
6. Taste test and adjust salt and pepper to taste. If the soup is too thick, add water or extra low-sodium beef broth to thin it to personal preference. Add the parsley before serving.

Substitutions That Actually Work

• Replace beef chuck with stew meat, but increase cooking time by 15 minutes
• Swap pearl barley for farro (use same amount) – it gives a nuttier taste but similar texture
• Use chicken broth instead of beef broth if needed, but add 1 tablespoon tomato paste for depth

Making It Diabetes-Friendly

• Reduce barley to 1/2 cup and add 1 cup of cauliflower rice instead
• Use lean beef sirloin instead of chuck to reduce fat content
• Add extra vegetables like mushrooms to bulk up the soup while keeping carbs low

Tips & Storage

• Keeps in the fridge for 4 days – the barley will continue to absorb liquid, so you’ll need to add broth when reheating
• Freezes beautifully for up to 3 months in airtight containers
• Make ahead tip: Cut all vegetables the night before and store in containers in the fridge