Best-Ever Beef Barley Soup – Hearty, Slow-Simmered Comfort in a Bowl

👨‍🍳 Instructions

1. Brown the Beef

1. Pat the beef dry with paper towels. Season generously with salt and pepper.
2. Heat olive oil in a large pot or Dutch oven over high heat.
3. Brown the beef in batches (avoid overcrowding), about 5 minutes per side, until well-seared. Set aside.

2. Sauté the Vegetables

4. In the same pot, reduce heat to medium. Add the onion, carrots, and celery with a pinch of salt.
5. Sauté for 6–8 minutes, until softened and lightly golden.
6. Add garlic and tomato paste (or diced tomatoes), and cook for 1 more minute until fragrant.

3. Deglaze & Simmer

7. If using, pour in red wine to deglaze, scraping up any browned bits from the bottom of the pot.
8. Return the beef to the pot. Add broth, barley, bay leaves, and thyme.
9. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 1 to 1½ hours, stirring occasionally, until beef is tender and barley is fully cooked.

✨ Final Touches