Gordon Ramsay Beef Barley Soup Recipe 

This hearty beef barley soup is rich and flavorful, packed with tender beef, fresh vegetables, and nutty barley. The slow-simmered broth with red wine and Worcestershire sauce adds depth, making this a comforting and satisfying meal. Perfect for a cozy dinner!

Ingredients Needed:

• 2 pounds (908g) beef chuck cubed
• 3 tablespoons (45g) olive oil
• 1 medium onion diced
• 2 ribs celery diced
• 4 medium carrots diced
• 3 cloves garlic minced
• 3/4 cup (180g) dry red wine
• 6 cups (1.5kg) low-sodium beef broth
• 1 tablespoon (15g) Worcestershire sauce
• 3 sprigs thyme
• 1 cup (200g) uncooked pearled barley
• salt and pepper to taste
• 1/4 cup minced flat-leaf Italian parsley

How To Make Beef Barley Soup Recipe?

1. Sear the Beef: Heat a large pot over medium heat and add the olive oil. Pat the beef dry with paper towels and season with salt and pepper. Sear the meat on all sides until browned. Work in batches if needed to avoid overcrowding. Set the meat aside.
2. Sauté the Vegetables: In the same pot, add the onions, celery, and carrots. Cook for about 5 minutes, stirring occasionally. Add the garlic and cook for another minute.
3. Deglaze with Wine: Pour in the red wine and turn the heat to high. Let it cook for about 2 minutes, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Reduce the wine by half.
4. Simmer the Soup: Add the beef broth, Worcestershire sauce, thyme, and the browned beef back to the pot. Bring to a boil, then reduce to a simmer. Cover partially and let it cook for 45 minutes.
5. Cook the Barley: Stir in the barley and continue simmering for another 45-60 minutes, or until the barley is tender. Stir occasionally and check the seasoning. Add more salt and pepper if needed.
6. Final Touches: If the soup is too thick, add extra broth or water to reach the desired consistency. Stir in the fresh parsley before serving. Enjoy!

Recipe Tips:

• Sear the beef: Heat olive oil in a large pot over medium heat. Pat the beef dry, season with salt and pepper, and sear on all sides until browned. Cook in batches if needed. Remove and set aside.
• Sauté the vegetables: In the same pot, add onions, celery, and carrots. Cook for 5 minutes until softened, then add garlic and cook for 1 more minute.
• Deglaze with wine: Pour in the red wine, turn the heat to high, and let it cook for 2 minutes. Scrape the bottom of the pot to release any browned bits, then let the wine reduce by half.
• Simmer the soup: Add beef broth, Worcestershire sauce, thyme, and the seared beef back to the pot. Bring to a boil, then reduce to a low simmer. Cover partially and cook for 45 minutes.
• Cook the barley: Add the barley and continue simmering for 45-60 minutes, stirring occasionally, until the barley is tender. Taste and adjust seasoning as needed.
• Finish and serve: If the soup is too thick, add more broth or water to adjust the consistency. Stir in fresh parsley before serving.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Beef Barley Soup cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freeze: Once the soup has cooled completely, pour it into a freezer-safe container, leaving some space for expansion. Freeze for up to 3 months.
• Reheat: Pour the soup into a pot and heat over medium-low heat, stirring occasionally, until warmed through. Add a little broth or water if the soup has thickened too much.

Nutrition Facts:

• Calories: 512 kcal
• Total Fat: 17.2g
• Saturated Fat: 4.7g
• Cholesterol: 135mg
• Sodium: 699mg
• Potassium: 966mg
• Total Carbohydrate: 29.7g
• Dietary Fiber: 6.9g
• Sugars: 22.8g
• Protein: 52.4g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Bean Soup Recipe 
• Gordon Ramsay Spinach And Watercress Soup Recipe 
• Gordon Ramsay Miso Soup Recipe