Beef and barley soup is the best cure for a cold winter night. Tender beef and stewed vegetables can simmer all afternoon and will warm any dreary day.
Course Main Course, meat
Keyword beef and barley soup
Prep Time 20minutes
Cook Time 45minutes
1lbscubed stewing beef
1/3cupall-purpose flour*see notes
1Tbspfresh thyme leavesor 1/2-1 tsp dried thyme
1cupred wine*see notes
chopped fresh parsleyfor garnish
Peel and finely chop onion and garlic.
Wash and dice carrots and celery. You want about 1 cup of diced carrots and 1 cup of diced celery.
Add stewing beef to a silicone bag or bowl, add sea salt, pepper, and flour, and coat the beef cubes well in seasoning and flour.
Preheat a large pot over medium-low and once hot, add a splash of oil (whichever you like) and brown the beef cubes in batches. Each cube should not touch the next. Sear it for about 2 minutes per side until all sides are browned. Remove each batch before adding the next.
Once all beef cubes are seared and browned, set them aside in a bowl and add chopped onion and garlic, sauté until they are translucent, and then add diced veggies, tomato paste, sea salt, and thyme, red wine and then deglaze the bottom of the pot with a spatula or a wooden spoon. Liftoff all the browned and burnt bits off and mix into the onion/veggie/wine mixture.
Return beef cubes to the pot, add beef broth and barley to everything, give it a quick stir, put on the lids and bring it to a boil.
Once boiling, reduce heat to low and let simmer for 45-55 minutes.
Serve, sprinkle with freshly chopped parsley and enjoy!
*the flour is not only needed to coat the beef but also to thicken the sauce later, you cannot replace it by any other flour and you cannot leave it out unless you don't mind a watery soup*make sure it's not too acidic, don't use your BEST wine but also none of the cheap boxed ones. Believe me, done that mistake before. Not good.