Ina Garten Beef And Barley Soup Recipe

This Ina Garten Beef and Barley Soup is a hearty and comforting recipe, which is made with tender beef chuck and pearl barley. It’s a classic, foolproof recipe, ready in about 2 hours.

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Ina Garten Beef and Barley Soup Recipe Ingredients

• 1 ½ pounds beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup red wine (optional)
• 6 cups beef stock
• ¾ cup pearl barley
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• Fresh parsley, for garnish (optional)

How To Make Ina Garten Beef and Barley Soup

1. Sear the Beef: Pat the beef cubes dry and season them generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the beef on all sides until well browned. Remove the beef from the pot and set it aside.
2. Sauté the Vegetables: In the same pot, add the onion, carrots, and celery. Cook for 5-7 minutes, until the vegetables have softened. Stir in the minced garlic and tomato paste and cook for another minute until fragrant.
3. Deglaze and Build the Broth: If using, pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes. Return the seared beef to the pot, then add the beef stock, pearl barley, thyme sprigs, and bay leaf.
4. Simmer the Soup: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1 ½ to 2 hours, or until the beef is fall-apart tender and the barley is cooked through.
5. Finish and Serve: Remove the thyme sprigs and bay leaf. Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle into bowls, garnish with fresh parsley, and serve hot.

Recipe Tips

• How do I get the most tender beef? The key is to use the right cut of meat (beef chuck is perfect) and to simmer it low and slow. The long, gentle cooking time breaks down the tough connective tissues, resulting in meltingly tender beef.
• Why is searing the beef so important? Do not skip this step! Browning the beef cubes before simmering creates a deep, caramelized crust (the Maillard reaction). This is where the rich, complex, savory flavor of the soup comes from.
• Can I make this in a slow cooker? Yes. Follow the first three steps on the stovetop (searing the beef, sautéing the vegetables, and deglazing the pan). Then, transfer everything to a slow cooker and cook on LOW for 6-8 hours.
• Can I cook the barley separately? If you plan on having leftovers, the barley will continue to absorb the broth in the refrigerator, making the soup very thick. For a brothier leftover soup, you can cook the barley separately and add it to individual bowls when serving.

What To Serve With Beef and Barley Soup

This hearty, all-in-one soup is a complete meal, but it’s even better with:

• A slice of warm, crusty bread or a dinner roll for dipping
• A simple green salad with a light vinaigrette
• A sprinkle of grated Parmesan cheese on top

How To Store Beef and Barley Soup

• Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The flavors will be even better the next day.
• Freeze: This soup freezes beautifully. Once cooled, transfer it to freezer-safe containers or bags. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.

Beef and Barley Soup Nutrition Facts

• Calories: ~350 per serving
• Protein: 25g
• Carbohydrates: 25g
• Fat: 12g
• Fiber: 4g

Nutrition information is an estimate and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Ina Garten Barefoot Contessa Black Bean Soup Recipe
• Ina Garten Chicken Francese Recipe
• Ina Garten Barefoot Contessa Chicken Divan Recipe