Ina Garten Beef And Barley Soup
Beef and Barley Soup is a rustic, one-pot dish that combines slow-cooked beef, pearl barley, aromatic vegetables, and a deeply flavorful broth. Ina Garten’s version takes the classic to a new level by emphasizing fresh ingredients and a well-balanced flavor profile, making it a staple for cozy meals.
- Prep Time: 15
- Cook Time: 90
- Total Time: 1 hour 45 minutes
- Yield: 6
- Category: Soup
- Method: Searing and Simmering
- Cuisine: American
Ingredients
- Beef chuck – 1 ½ pounds, cut into 1-inch cubes
- Salt and freshly ground black pepper – to taste
- Olive oil – 2 tbsp
- Yellow onion – 1 large, chopped
- Carrots – 2 medium, diced
- Celery stalks – 2, diced
- Garlic – 3 cloves, minced
- Tomato paste – 2 tbsp
- Red wine – 1 cup (optional, for deglazing)
- Beef stock – 6 cups
- Pearl barley – ¾ cup
- Fresh thyme – 2 sprigs
- Bay leaf – 1
- Parsley – for garnish (optional)
Instructions
- Sear the Beef: Season the beef cubes with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
- Sauté the Vegetables: In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes, or until softened. Stir in the garlic and tomato paste, cooking for another minute.
- Deglaze the Pot: Pour in the red wine (if using) and scrape the bottom of the pot to release browned bits. Let it simmer for 2-3 minutes to reduce slightly.
- Add Stock and Barley: Return the seared beef to the pot. Add the beef stock, pearl barley, thyme, and bay leaf. Stir to combine.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 ½ to 2 hours, or until the beef is tender and the barley is cooked.
- Adjust Seasoning: Remove the thyme sprigs and bay leaf. Taste and adjust with additional salt and pepper as needed.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or a side salad.