Sammy Montgoms

Beef Barley Soup

6 servings


20 minutes

active time

6 hours 20 minutes

total time


3 tbsp olive oil

2½ lbs stewing beef (cubed)

5 carrots (peeled, diced)

3 celery (diced)

1/2 large yellow onion (diced)

5 garlic cloves (minced)

2 tbsp tomato paste

2 tbsp worcestershire

1 cup red wine (cabernet sauvignon or merlot)

7½-8½ cups beef broth (low sodium)

1½ cups barley (I use pearl barley)

2 bay leaves

handful fresh thyme

fresh parsley (chopped, optional for garnish)




Begin by preparing your stewing beef into ½ inch cubes and pat to dry using paper towel.Generously season both sides with salt and pepper. Toss to combine.

Prepare your carrots, celery and onion by chopping them into similar sized pieces, about ½ inch in size. Set aside.

Bring a large pot, preferably a dutch oven to medium/high heat. And your olive oil and once hot, add in your stewing beef and fry on each side, just until golden brown. About 1-2 minutes per side.Work in batches to avoid over crowding the pan.

Once the beef has a visible sear, remove it using a slotted spoon and set aside.

To the same pan, add your carrots, celery and onion and let saute for 5-7 minutes on medium heat, just until the veggies begin to soften.

Next, add your garlic and let sauté for another minute.

Add your tomato paste and let cook on medium heat for 1-2 minute, or until it's incorporated well and turns into a deeper red color.

Degalze with the red wine and bring to a light simmer to allow the wine to reduce by half. About 3 minutes.

Return your beef back to the pot, along with the worcestershire, beef broth (I would start with 7 cups), bay leaves and fresh thyme. Cover and let simmer on low for at least 5-6 hours.(Tip: if the meat isn't as tender as you'd like it to be, continue simmering it for an additional hour or so. The longer you slow cook the soup, the more tender the beef will become).

During the last 45 minutes of cook time, add your barley, cover and let continue cooking on low/simmer until the barley is plump and fully cooked. Stir every 10 minutes or so to avoid he barley from sticking together.(Tip: if the soup is too thick for your liking once the barley has cooked, add 1/2 cup of beef stock at a time until its reached your desired consistency).

Taste to see if you need any additional salt or pepper.(Depending on if you use a salted/unsalted salted beef stock, will determine how much additional salt, if any, is required).

Dish up and top with fresh parsley and loads of fresh cracked pepper.

Enjoy along side fresh buns or biscuits.

6 servings


20 minutes

active time

6 hours 20 minutes

total time
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