Beef and Barley Soup Recipe
Beef and Barley Soup is a hearty and nutritious dish perfect for chilly days or when you need a comforting meal. This soup is packed with tender chunks of beef, earthy barley, and a medley of vegetables, all simmered together in a flavorful broth. It’s filling, easy to prepare, and an excellent way to use simple, wholesome ingredients. Follow this step-by-step guide to create a warm bowl of goodness.
Ingredients
- 1 lb beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 cup pearl barley
- 8 cups beef broth (low-sodium)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 2 tablespoons tomato paste
- 1/2 cup fresh parsley, chopped (optional, for garnish)
Step-by-Step Instructions
Step 1: Brown the Beef
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
- Season the beef stew meat with salt and black pepper. Add the beef to the pot in batches and brown on all sides (about 3-4 minutes per side). Remove the beef and set aside.
Step 2: Sauté the Vegetables
- In the same pot, add the remaining 1 tablespoon of olive oil. Add the diced onion, carrots, and celery. Sauté for 5-6 minutes or until the vegetables start to soften.
- Add the minced garlic and tomato paste. Cook for an additional 1-2 minutes, stirring frequently.
Step 3: Add the Broth and Herbs
- Return the browned beef to the pot. Pour in the beef broth, ensuring the meat and vegetables are covered.
- Stir in the bay leaf, dried thyme, and dried rosemary.
Step 4: Add the Barley
- Rinse the pearl barley under cold water and drain. Add the barley to the pot and stir well.
Step 5: Simmer the Soup
- Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Let the soup simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the barley is cooked.
Step 6: Adjust Seasoning and Serve
- Taste the soup and adjust salt and black pepper as needed.
- Remove the bay leaf before serving.
- Garnish with fresh parsley if desired and serve hot.
Serving and Storage Tips
- Serving: Serve with crusty bread or a simple side salad for a complete meal.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.
- Freezing: This soup freezes well. Freeze in individual portions for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.
Helpful Notes
- Beef Alternatives: Substitute stew meat with beef shank or chuck roast for a more budget-friendly option.
- Barley Tip: For a gluten-free version, substitute pearl barley with quinoa or brown rice.
- Vegetable Variations: Add mushrooms, green beans, or potatoes for extra heartiness.
- Broth Boost: Add a splash of red wine or Worcestershire sauce for deeper flavor.
Tips from Well-Known Chefs
- Chef Ina Garten: “Use homemade beef stock if possible for a richer flavor. It makes a big difference in the taste.”
- Chef Alton Brown: “For a deeper umami, add a teaspoon of soy sauce or miso paste to the broth while simmering.”
Frequently Asked Questions
1. Can I make this in a slow cooker? Yes, brown the beef and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours.
2. How can I thicken the soup? If you prefer a thicker consistency, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it during the last 10 minutes of cooking.
3. Can I use quick-cooking barley? Yes, but add it in the last 30 minutes of cooking to prevent overcooking.
4. Is there a vegetarian version? Omit the beef and use vegetable broth. Add hearty vegetables like mushrooms, zucchini, and beans for substance.
5. What if my soup is too thick? Add more broth or water to reach your desired consistency.
6. Can I add other grains? Yes, farro or bulgur wheat can be great alternatives to barley for a different texture.
7. Do I need to soak the barley? No, pearl barley doesn’t need soaking, but rinsing helps remove excess starch and ensures it cooks evenly.
8. Can I use pre-cooked beef? Yes, add pre-cooked beef in the last 30 minutes of simmering to prevent it from becoming too dry.
9. What herbs work best as substitutes? Fresh thyme or oregano can be used in place of dried herbs, but double the amount as fresh herbs are less concentrated.
10. How do I make this soup spicier? Add 1/4 teaspoon of crushed red pepper flakes or a diced jalapeño for a hint of heat.
This Beef and Barley Soup is a delicious, cozy dish that’s simple to make and packed with flavor. With tender beef, wholesome barley, and hearty vegetables, it’s a one-pot meal perfect for any occasion. Enjoy a warm, satisfying bowl today!