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Ina Garten Beef And Barley Soup Recipe

Ina Garten Beef And Barley Soup Recipe

Are you looking for a warm, cozy meal? This Ina Garten Beef And Barley Soup Recipe is perfect. It is hearty and very filling.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer
Cuisine American
Servings 5
Calories 220 kcal

Ingredients
  

  • 2 pounds of beef chuck cut into cubes.
  • 3 tablespoons of good olive oil.
  • 2 teaspoons of kosher salt.
  • 1 teaspoon of fresh black pepper.
  • 2 cups of chopped yellow onions.
  • 2 cups of diced carrots.
  • 2 cups of diced celery.
  • 1 pound of sliced cremini mushrooms.
  • 1 cup of pearled barley.
  • 6 cups of high-quality beef stock.
  • 2 tablespoons of fresh thyme leaves.
  • 1 cup of dry red wine.

Instructions
 

Brown the Beef

  • Heat the oil in your big pot. Add the beef cubes in one layer. Do not crowd the pot. Cook until the meat is dark brown. This adds a lot of deep flavor. Remove the meat and set it aside.

Sauté the Vegetables

  • Put the onions, carrots, and celery in. Cook them until they are soft. This takes about ten minutes. Stir them often so they do not burn. The vegetables should look very bright.

Add the Mushrooms

  • Throw the sliced mushrooms into the pot. Cook them until they release their liquid. They will shrink and turn brown. This step makes the soup very earthy.

Deglaze the Pot

  • Pour the red wine into the pot. Use your spoon to scrape the bottom. Those brown bits are full of flavor. Let the wine simmer for a minute.

Add Stock and Barley

  • Pour in all the beef stock. Add the pearled barley and the beef. Put the fresh thyme in now. Sprinkle in the salt and pepper.

Simmer the Soup

  • Bring the soup to a quick boil. Then, turn the heat down low. Cover the pot with a lid. Let it simmer for one hour. The beef will become very soft.

Final Seasoning

  • Taste the soup before serving. Add more salt if you need it. The barley should be soft but firm. Remove the thyme sprigs if they are large.

Notes

  • Use beef chuck for the best flavor.
  • Brown the meat very well for color.
  • Do not skip the red wine deglazing.
  • Use pearled barley, not quick barley.
  • Cut the vegetables into even, small pieces.
  • Add a splash of water if too thick.
  • Fresh thyme is better than dried herbs.
  • Let the soup sit before eating.
  • It tastes even better the next day.
  • Keep the heat low while it simmers.
Keyword Ina Garten Beef And Barley Soup Recipe