Anabelle Mclean Ina Garten’s Beef and Barley Soup is a hearty, comforting dish that’s perfect for cold days or when you’re craving a nutritious, filling meal. This classic soup features tender chunks of beef, earthy barley, and a rich broth infused with herbs and vegetables. It’s a timeless recipe that’s as satisfying as it is delicious.
What is 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.
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Reasons to Try Ina Garten Beef and Barley Soup
- Hearty and Filling: A perfect meal in a bowl with protein, grains, and vegetables.
- Rich and Flavorful: Slow cooking develops deep, comforting flavors.
- Nutritious and Balanced: Packed with fiber, protein, and vitamins.
- Great for Meal Prep: Freezes well and tastes even better the next day.
Ingredients Needed to Make Ina Garten Beef and Barley Soup
- 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 to Prepare Ina Garten Beef and Barley Soup
- 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.
What Goes Well With Ina Garten Beef and Barley Soup
- Crusty Bread: Ideal for dipping into the rich broth.
- Roasted Vegetables: A simple side to complement the soup.
- Fresh Green Salad: Balances the heartiness of the soup with crisp, fresh flavors.
- Mashed Potatoes: For an extra-comforting pairing.
Key Tips for Making Ina Garten Beef and Barley Soup
- Sear the Beef Well: Browning the beef adds depth and richness to the soup.
- Use High-Quality Stock: A good beef stock enhances the overall flavor.
- Simmer Slowly: Slow cooking ensures tender beef and fully developed flavors.
- Cook Barley Separately (Optional): If you plan to store leftovers, cook the barley separately and add it when reheating to prevent it from absorbing too much liquid.
- Add Herbs for Freshness: Garnish with parsley or thyme for a bright finish.
Creative Variations of Ina Garten Beef and Barley Soup
- Make It Spicy: Add red pepper flakes or a dash of hot sauce for a kick.
- Include Mushrooms: Add sliced mushrooms for an earthy flavor.
- Swap the Barley: Use farro or quinoa for a twist on the classic.
- Add Greens: Stir in spinach or kale during the last few minutes of cooking for added nutrition.
- Try Different Meats: Substitute beef chuck with lamb or ground beef.
Storage Guidelines for Ina Garten Beef and Barley Soup
- Refrigerate Leftovers: Store in an airtight container for up to 3 days.
- Freeze for Longer Storage: Freeze in portion-sized containers for up to 3 months. Cool completely before freezing.
- Reheat Gently: Warm on the stovetop over low heat, adding extra stock or water if the soup has thickened.
Nutrition Value
- Calories: ~350 per serving
- Protein: 25g
- Carbohydrates: 25g
- Fats: 12g
- Fiber: 4g
- Iron: ~20% of the daily value
Wrapping Up
Ina Garten’s Beef and Barley Soup is a comforting, hearty meal that’s perfect for any occasion. With its tender beef, nutty barley, and rich broth, it’s a dish that’s as satisfying as it is wholesome.
Try it today and enjoy a bowl of pure comfort!
More Ina Garten Recipes
- Ina Garten Potato Au Gratin
- Ina Garten Cream Of Asparagus Soup
- Ina Garten Tomato Gratin
- Ina Garten Tuscan White Bean Soup
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.
