Barley soup is the perfect soup to warm your home during those cold winter months. It is full of flavor with the addition of herbs and spices, and makes for a hearty soup with the vegetables and beef added as well.
1 cup Clear Creek Pearled Barley
2 pound beef chuck, cubed
3 tbsp. olive oil
1 medium onion, diced
2 ribs celery, diced
4 medium carrots, diced
3 cloves garlic, minced
¾ cup dry red wine
6 cups beef broth
1 tbsp. Worcestershire sauce
3 sprigs thyme
¼ cup parsley, minced
Heat a large pot to medium heat and add the olive oil. Sear the beef on all sides until well browned. Work in batches if required. Do not overcrowd the pan.
Set all the beef to the side and add the onions, celery, and carrots. Sauté for 5 minutes then add in the garlic and cook 1 minute longer.
Add the red wine and turn the heat to high. Reduce by half and scrape the bottom of the pot with a wooden spoon to remove all the flavor bits.
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.
Add the barley and cook at a simmer until tender, about 45-60 minutes.
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.