Beef and Barley Soup Recipe | CookOS

Beef and Barley Soup

Name: Beef and Barley Soup Recipe
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 tbsp vegetable oil; 10 oz sirloin steak, cut into 1″ pieces; 1 medium onion, finely chopped; 2 celery stalks, finely chopped; 2 garlic cloves, minced; 1 tbsp tomato paste; ⅓ cup dry red wine; 2 cups chicken stock; 2 large sprigs thyme; 2 bay leaves; ½ cup pearled barley; 2 tbsp chopped fresh parsley

Beef and barley soup is a hearty, savory classic made by searing sirloin steak to build a rich broth base, then simmering with barley, vegetables, and red wine for a deeply flavored comfort dish.

🌍American 🏷️Beef 🏷️Barley 🏷️Soup 🏷️Slow cook 🏷️Comfort food Dinner

About·Privacy·Terms

🏷️

Total

4h 20m

Servings

Difficulty

Hard

Est. Cost

$23–$38

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 tbsp vegetable oil
10 oz sirloin steak, cut into 1″ pieces
1 medium onion, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, minced
1 tbsp tomato paste
⅓ cup dry red wine
2 cups chicken stock
2 large sprigs thyme
2 bay leaves
½ cup pearled barley
2 tbsp chopped fresh parsley

12 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Season beef with salt and pepper. Heat vegetable oil in a Dutch oven over medium-high heat until shimmering. Add beef and cook for 1-2 minutes per side until browned. Transfer beef to Suvie pan.
2
Add onion, celery, and ½ tsp salt. Cook for 5 minutes or until softened. Add garlic and tomato paste, stirring constantly, until fragrant, about 1 minute. Add the red wine and chicken stock, scraping up any bits on the bottom of the Dutch oven. Transfer mixture to Suvie pan.
3
Stir in thyme, bay leaves, and barley. Insert pan into your Suvie, input settings, and cook now or schedule.
4
Suvie Cook Settings: Bottom Zone: Slow Cook Low for 4 hours
5
After the cook, add additional hot water if desired to thin to desired consistency. Season soup to taste with salt and pepper, ladle into bowls, top with parsley, and serve.

Was this recipe helpful?

Tips & Notes

Pro tips

Don't skip searing: high heat, dry beef, and a hot pan are essential to build fond (browned bits) that flavors the entire broth.
Add barley in the last 30–40 minutes so it cooks fully without becoming mushy.
Thyme sprigs and bay leaves should be removed before serving for texture and flavor control.
Taste and adjust seasoning at the end; the broth concentrates as it simmers, so salt gradually.

Substitutions

sirloin steak → beef chuck or stewing beef (longer simmer, same result)
dry red wine → beef stock or additional chicken stock (omits acidity and tannins)
thyme sprigs → 1 tsp dried thyme (use half the amount; tie in cheesecloth or remove before serving)

Storage & make-ahead

Refrigerate covered up to 4 days or freeze up to 3 months. Reheat gently on the stovetop; add stock if soup has thickened.

Common Questions

Can I use a different cut of beef?

Yes. Chuck, stewing beef, or brisket work well; avoid very lean cuts. Tougher cuts actually break down during simmering and add more gelatin to the broth.

Do I need to sear the beef?

Searing is highly recommended. It browns the meat's surface, creating flavor compounds (the Maillard reaction) that give the broth its meaty backbone.