This Beef-iest Barley Soup recipe is rich, hearty, satisfying comfort food with huge flavor and minimal effort!  The rich beefy flavor comes from searing the beef first then using the fat from the meat to cook the soffritto.  The Italian version of mirepoix, soffritto starts with the same foundation of finely chopped onions, carrots, and celery. Uncooked, this combination is called the battuto. Slowly cooked in olive oil, the battuto then becomes soffritto.  Cooked in butter or oil low and slow sweetens the vegetables.  These slow-cooked aromatic vegetables form another layer of flavor.

Using collagen-rich chuck roast guarantees flavorful, tender beef that does not dry out. Browning the meat in larger pieces and cutting it into smaller pieces before serving the soup also keeps the meat juicy and tender. The wine is simply added to enhance and deepen the flavor of the beef broth but is optional.  I strongly recommend using a low-sodium beef broth or stock for this recipe.  If you use a full sodium broth or stock, the soup can become too salty.

This is truly a meal in a bowl.  Of course, some crusty bread, cornbread, biscuits, or a simple green salad make it the perfect meal!