Heat 3 tablespoons of olive oil in a heavy-bottomed pot over medium-high heat. Pat 2 lbs of beef chuck dry with paper towels, then season generously with salt and pepper. Sear the beef in batches for about 4-5 minutes per side, until evenly golden brown. Remove the beef and set it aside to retain that delicious flavor in the pot.

In the same pot, add 1 diced onion, 2 diced celery ribs, and 4 diced carrots. Sauté over medium heat for 5-6 minutes until the vegetables soften and the onions are translucent. Add 3 minced garlic cloves, stirring for another minute until you can smell the aromatic garlic, which will elevate your Gordon Ramsay Beef Barley Soup.

Increase the heat and pour in ¾ cup of dry red wine, scraping the bottom of the pot to lift up any browned bits. Let it simmer and reduce for about 5-7 minutes, until the wine has halved in volume. This step will infuse depth into the broth, ensuring every spoonful of your soup hits the right notes.

Return the seared beef to the pot, along with 6 cups of low-sodium beef broth, 1 tablespoon of Worcestershire sauce, and 3 sprigs of fresh thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 45 minutes. This slow cooking allows the beef to tenderize beautifully, enriching the flavors in your Gordon Ramsay Beef Barley Soup.

Stir in 1 cup of pearled barley, making sure it integrates well into the simmering liquid. Gently simmer the soup for an additional 45-60 minutes, stirring occasionally. The barley will absorb the broth, becoming tender and providing a hearty texture that complements the tender beef.

After the barley is cooked, taste your soup and adjust the seasoning with salt and pepper as needed. If the soup is too thick, feel free to add more broth to reach your desired consistency. Lastly, stir in ¼ cup of minced parsley, adding a burst of freshness right before serving your wonderful Gordon Ramsay Beef Barley Soup.