👨🍳 Instructions
🔪 Step 1: Sear the Beef
Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil.
Pat the beef cubes dry with paper towels and season generously with salt and pepper.
Sear the beef in batches, browning all sides—avoid overcrowding the pot. Set browned beef aside.
🧅 Step 2: Sauté the Vegetables
In the same pot, add the onion, celery, and carrots. Cook for about 5 minutes until softened.
Stir in the minced garlic and sauté for another 1 minute.
🍷 Step 3: Deglaze with Wine
Pour in the red wine and turn the heat to high. Scrape the bottom of the pot to loosen any browned bits.
Let the wine reduce by half—about 2 minutes.
🍲 Step 4: Simmer the Soup
Return the beef to the pot. Add the beef broth, Worcestershire sauce, and thyme.
Bring everything to a boil, then reduce to a gentle simmer.
At this point, you would typically continue the recipe by:
🕒 Step 5: Add the Barley
Stir in the pearl barley. Cover and let the soup simmer for 45–60 minutes, or until the beef is fork-tender and the barley is cooked through.
🌿 Step 6: Final Seasoning & Serve
Remove the thyme sprigs. Taste and adjust seasoning with more salt and pepper if needed.
Ladle into bowls and garnish with fresh parsley.
📝 Tips for Success
Browning = Flavor: Don’t skip searing the beef; it adds richness to the broth.
Use quality broth for the best-tasting soup.
Make ahead: This soup tastes even better the next day.
Freezer-friendly: Freeze in airtight containers for up to 3 months.
