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:
- 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.
- 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.
- 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.
- Add Barley: Stir in the pearl barley. Cover and simmer for about an hour, or until the barley and beef are tender.
- 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
Ingredients
Scale
- 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.
