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Gordon Ramsay Beef Barley Soup

Gordon Ramsay Beef Barley Soup That Warms the Soul

Enjoy this heartwarming Gordon Ramsay Beef Barley Soup that warms the soul, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 pounds Beef Chuck Provides the primary protein and flavor.
  • 2 tablespoons Olive Oil Essential for searing beef and sautéing veggies.
  • 1 large Onion Adds sweetness and depth to the base.
  • 2 stalks Celery Contributes a fresh, aromatic flavor.
  • 2 medium Carrots Brings a pop of color and sweetness.
  • 4 cloves Garlic Enhances the overall flavor.
  • 1 cup Dry Red Wine A must for deglazing and adding acidity.
  • 6 cups Low-Sodium Beef Broth Forms the flavorful base of the soup.
  • 2 tablespoons Worcestershire Sauce Elevates the savory notes in the broth.
  • 1 teaspoon Fresh Thyme Imparts a delightful herbal aroma.
  • 1 cup Pearled Barley Adds hearty texture.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
  • 1/4 cup Parsley Freshly chopped to garnish before serving.
Optional Add-Ins
  • 1 cup Root Vegetables Consider adding parsnips or turnips for a twist.
  • 1 cup Mushrooms Introduce earthy umami depth.
  • 1 cup Quinoa or Wild Rice A great gluten-free alternative to barley.

Equipment

  • heavy-bottom pot

Method
 

Step-by-Step Instructions
  1. Heat a heavy-bottom pot over high heat and add a drizzle of olive oil. Pat the beef chuck dry, season with salt and pepper, and sear for 4-5 minutes until golden brown. Remove and set aside.
  2. Lower heat to medium and add diced onion, celery, and carrots. Sauté for 5-6 minutes until softened. Add minced garlic and cook for an additional minute.
  3. Increase heat and pour in dry red wine. Scrape up browned bits from the bottom. Let wine reduce by half for about 3-4 minutes.
  4. Return the beef to the pot along with beef broth, Worcestershire sauce, and fresh thyme. Bring to a boil, then reduce heat and simmer partially covered for 45 minutes.
  5. Stir in pearled barley and let it cook for 45-60 minutes until tender, stirring occasionally.
  6. Adjust seasoning with salt and pepper and add chopped parsley before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 500mgPotassium: 800mgFiber: 6gSugar: 3gVitamin A: 180IUVitamin C: 5mgCalcium: 40mgIron: 3mg

Notes

This soup tastes even better the next day as the flavors meld together.

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