A classic recipe that combines the flavorful qualities of beef, robust barley, and a variety of vegetables is Beef and Barley Soup, which is warm, substantial, and comforting. With the help of this recipe, you can make a tasty pot of handmade goodness that will please your palate and fill your house with enticing smells.
Tasting Notes
The combination of tender beef, chewy barley, and flavorful broth makes this soup a comforting delight. The earthy notes of barley complement the savory beef, creating a well-balanced and hearty soup perfect for chilly days.
Ingredients
- 1.5 pounds beef stew meat, cubed
- 1 cup barley, rinsed
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups beef broth
- 1 can (14 oz) diced tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Kitchen Equipment
- Large soup pot
- Wooden spoon
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Ladle
Instructions
- Brown the Beef: In the soup pot, heat vegetable oil over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef and set it aside.
- Sauté Vegetables: In the same pot, add diced onions, sliced carrots, chopped celery, and minced garlic. Sauté until the vegetables are softened.
- Combine Ingredients: Return the browned beef to the pot. Add rinsed barley, beef broth, diced tomatoes (with their juice), bay leaves, dried thyme, salt, and pepper. Stir well to combine.
- Simmer: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, or until the beef is tender and the barley is cooked through.
- Adjust Seasoning: Taste the soup and adjust the seasoning with salt and pepper if needed. Remove bay leaves before serving.
Pro Tips
- For extra flavor, sear the beef until it develops a golden brown crust.
- Make a big batch and freeze individual portions for quick and convenient meals.
Variations
- Vegetarian Option: Replace beef with mushrooms and use vegetable broth.
- Slow Cooker Method: Combine all ingredients in a slow cooker and cook on low for 6-8 hours.
FAQs
Can I use quick-cooking barley?
While quick-cooking barley is an option, traditional barley adds a nutty flavor and chewy texture. Adjust cooking times accordingly.
Can I make this soup ahead of time?
Yes, this soup reheats well. Store it in the refrigerator for up to 3 days or freeze for longer storage.
Beef & Barley Soup
Ingredients
- 1.5 pounds beef stew meat, cubed
- 1 cup barley, rinsed
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups beef broth
- 1 can (14 oz) diced tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Instructions
- Brown the Beef: In the soup pot, heat vegetable oil over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef and set it aside.
- Sauté Vegetables: In the same pot, add diced onions, sliced carrots, chopped celery, and minced garlic. Sauté until the vegetables are softened.
- Combine Ingredients: Return the browned beef to the pot. Add rinsed barley, beef broth, diced tomatoes (with their juice), bay leaves, dried thyme, salt, and pepper. Stir well to combine.
- Simmer: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, or until the beef is tender and the barley is cooked through.
- Adjust Seasoning: Taste the soup and adjust the seasoning with salt and pepper if needed. Remove bay leaves before serving.
Nutrition Information:
Yield:
6-8 servingsAmount Per Serving: Calories: 400Total Fat: 12gSodium: 1200mgCarbohydrates: 40gFiber: 8gSugar: 5gProtein: 30g
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