Instructions:
- Remove all large and visible pieces of fat from the beef and cut into a 3/4-inch dice. Season the beef generously with salt and pepper and toss in the tablespoon of flour.
- Add a thin layer of olive oil to the bottom of a Dutch oven or soup pot. Brown the beef cubes in a single layer, turning them to brown on all sides. Once browned, remove to a plate and repeat with the remaining beef, adding more oil if needed.
- Add the carrots, onions, and celery to the pot, season with 1 teaspoon of salt and black pepper to taste. Stir and cook the vegetables for 5 minutes. Add the garlic and tomato paste, and cook for an additional 1 minute.
- Pour in the wine to deglaze the pot, scraping up the brown bits on the bottom. Let the wine reduce for 2 minutes, then pour in the beef broth and Worcestershire sauce along with the fresh thyme.
- Return the beef to the pot along with any juices on the plate, stir, cover, and bring to a boil. Reduce the heat to a low simmer and cook uncovered for 45 minutes. Taste the soup for seasonings and adjust if needed.
- Add the barley to the soup, stir, partially cover the pot with the lid, and cook for another 30 minutes until the barley is tender.
- Stir in the parsley and serve in bowls with fresh black pepper and additional parsley if desired. Enjoy your hearty Beef Barley Soup!
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