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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Pat beef dry with paper towel and season with salt.
Heat olive oil over medium-high heat in a large pot or Dutch oven and sear beef on all sides until browned. Remove from pot.
Add onion, celery, carrots, and garlic to pot and sauté until fragrant.
Add tomato paste to pot and cook down for 2 minutes.
Add red wine to pot to deglaze, scraping any brown bits from the bottom of the pan, and cook down for 2 minutes.
Pour in beef broth and bring to a simmer.
Add beef back to pot along with thyme and bay leaves.
Lower heat and simmer for 1 hour, stirring occasionally and adding in extra beef broth if necessary
Remove thyme sprigs and bay leaves.
Mix in barley and simmer an additional 30 minutes or until barley is cooked through.
Serve with fresh parsley.
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For a deeper flavor, let the soup sit for a day before serving.
Substitute chicken broth if beef broth is unavailable.
Can I use a different type of meat?
Yes, you can substitute stew beef with lamb or chicken.
How can I make this soup gluten-free?
Replace barley with quinoa or rice for a gluten-free version.
Can I freeze this soup?
Yes, this soup freezes well. Store in airtight containers for up to 3 months.
What can I use instead of red wine?
You can use beef broth or grape juice as a non-alcoholic substitute.
How do I thicken the soup?
If you prefer a thicker soup, add a slurry of cornstarch and water towards the end of cooking.
