How to Make Delicious Beef Barley Soup

Embrace the comforting embrace of Hearty Beef Barley Soup, a rich and satisfying dish that melds the robust flavors of tender beef with the wholesomeness of barley and vegetables. Perfect for chilly evenings, this soup is a quintessential comfort food that nourishes the body and warms the soul. Whether you’re gathering around the dinner table with family or enjoying a quiet, cozy meal by yourself, this beef barley soup promises a fulfilling and flavorful experience. Let’s delve into the recipe and bring a bowl of rustic warmth to your kitchen.

Why You’ll Love Hearty Beef Barley Soup:

• Flavorful and Filling: Loaded with tender beef, hearty barley, and a medley of vegetables, it’s a complete meal in one bowl.
• Comfort in a Bowl: Perfect for warming up during the colder months or anytime you crave a comforting meal.
• Nutritious: Packed with protein, fiber, and essential nutrients from the variety of ingredients.
• Versatile: Easily adaptable to suit your taste preferences or dietary needs.

Ingredients Notes For Beef Barley Soup:

• Beef: Use chuck roast or stew meat, cut into bite-sized pieces, for richness and depth of flavor.
• Barley: Pearl barley adds a chewy texture and heartiness to the soup. It also thickens the broth as it cooks.
• Vegetables: A classic mix of onions, carrots, and celery provides a flavorful base, while diced tomatoes add acidity and sweetness.
• Broth: Beef broth or stock forms the savory liquid foundation of the soup. Use a low-sodium version for better control over seasoning.
• Herbs and Spices: Bay leaves, thyme, and garlic enhance the soup with aromatic depth.
• Oil: For browning the beef and sautéing the vegetables, ensuring a rich flavor profile.

Recipe Steps:

1. Brown the Beef: In a large pot, heat oil over medium-high heat. Add the beef pieces and brown on all sides. Remove the beef and set aside.
2. Sauté the Vegetables: In the same pot, add a bit more oil if needed. Sauté the onions, carrots, and celery until softened. Add garlic and cook for an additional minute.
3. Deglaze and Simmer: Return the beef to the pot. Add the beef broth, diced tomatoes, bay leaves, and thyme. Bring to a boil, then reduce to a simmer.
4. Add Barley: Stir in the pearl barley. Cover and simmer for about an hour, or until the barley and beef are tender.
5. Season and Serve: Remove the bay leaves. Season the soup with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.

Storage Options:

• Refrigerate: Cool the soup and store it in an airtight container in the refrigerator for up to 3 days.
• Freeze: Freeze the soup in suitable containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.

How to Make Delicious Beef Barley Soup

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Ingredients

 

• ▢ 1 lb beef stew meat cut into small cubes
• ▢ 3 tablespoons olive oil divided
• ▢ 1 cup chopped onion
• ▢ 1 cup chopped carrots
• ▢ 1 cup chopped celery
• ▢ 2 garlic cloves minced
• ▢ 8 cups beef broth
• ▢ 1 cup pearl barley
• ▢ 1 teaspoon dried thyme
• ▢ 1 bay leaf
• ▢ Salt and pepper to taste
• ▢ 1/2 cup frozen peas optional
• ▢ Fresh parsley chopped for garnish

Instructions

Brown the Beef:

• Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the beef cubes and season with salt and pepper. Cook until the beef is browned on all sides, about 5-7 minutes. Transfer the beef to a plate and set aside.

Sauté the Vegetables:

• In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion, carrots, and celery. Sauté until the vegetables begin to soften, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add Broth and Barley:

• Return the browned beef to the pot. Add the beef broth, pearl barley, dried thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 1 hour, or until the barley and beef are tender.

Final Touches:

• If using, add the frozen peas in the last 10 minutes of cooking. Season with additional salt and pepper to taste. Remove the bay leaf before serving.

Serve:

• Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread on the side.