This Red Wine Beef Barley Soup is one of my favorite comfort food classics and a must-try this fall and winter! It’s hearty, filling, warm, and SO delicious. Hope you love it as much as we do!

How To Make My Red Wine Beef Barley Soup

Here’s a video of how I made my Red Wine Beef Barley Soup! For another delicious dish, check out Everyone’s Favorite Pot Roast recipe.

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A post shared by Erin O'Brien (@erinnobrienn)

Ingredients (Serves 8)

• 2 pounds beef chuck, excess fat trimmed and cubed into ¾ inch pieces
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1 medium yellow onion, finely chopped
• 3 medium carrots, peeled and diced
• 3 medium ribs of celery, diced
• 3 large cloves garlic, finely chopped
• 2 tablespoons tomato paste
• 1 cup red wine
• 2 32-ounce containers chicken stock
• 1 tablespoon worcestershire sauce
• 2 teaspoons soy sauce
• 1 1-ounce packet brown gravy
• 5 sprigs fresh thyme
• 1 dried bay leaf
• 1 cup dried pearl barley
• 2 cups water
• 2 tablespoons freshly grated parmigiano-reggiano
• ⅓ cup chopped fresh parsley, for garnish

Recipe Method

1. Pat the cubed beef dry with a paper towel and place into a large mixing bowl. Season with salt and pepper.
2. Heat 2 tablespoons of oil in a large Dutch oven or heavy bottomed pot over medium-high heat. Once shimmering, add the beef in batches to avoid overcrowding the pot. Sear for 2 to 3 minutes per side until golden brown and set aside on a plate to rest.
3. Add the remaining 2 tablespoons of oil to the pot along with the onions, carrots, and celery. Cook, stirring occasionally, until the onions are translucent and slightly tender, about 5 minutes.
4. Add the garlic and tomato paste and cook, stirring constantly, until fragrant.
5. Deglaze with the red wine and cook, stirring occasionally and scraping browned bits off the bottom of the pot, until the liquid reduces by about half and the smell of wine dissipates, 5 minutes.
6. Increase the heat to high and add the beef back into the pot along with chicken stock, brown gravy mix, worcestershire, soy sauce, thyme and bay leaf. Stir to combine and bring to a boil.
7. Once boiling, reduce the heat to a medium-low simmer and cook, covered, for 1 hour.
8. Add the barley and parm and stir to combine. Continue to simmer, covered, for 45 to 50 minutes or until the barley is tender.
9. Remove the bay leaf and adjust for seasoning. Serve alongside crusty buttered bread if desired and garnish with fresh parsley.