ADVERTISEMENT
Instructions:
1. Brown the Beef:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat in batches, browning the pieces on all sides for about 5-7 minutes. Once browned, remove the beef from the pot and set aside.
2. Sauté the Vegetables:
In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
3. Add the Barley and Broth:
Return the browned beef to the pot along with the rinsed barley. Pour in the beef broth and stir in the dried thyme, rosemary, bay leaves, salt, and pepper.
4. Simmer the Soup:
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 1 to 1.5 hours, or until the beef is tender and the barley is cooked through. Stir occasionally and add more broth or water if needed.
5. Adjust Seasoning:
Taste the soup and adjust the seasoning with additional salt, pepper, or herbs if needed. Remove the bay leaves before serving.
6. Serve:
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve with crusty bread for the perfect comfort meal.
Tips for the Best Beef and Barley Soup
- Use Lean Beef:
For a leaner version of this soup, choose lean beef stew meat or even ground beef. If you prefer a richer flavor, you can use chuck roast, which becomes tender and flavorful when simmered. - Add More Vegetables:
You can easily enhance this soup by adding additional vegetables like parsnips, potatoes, or even spinach. Just add them to the pot along with the carrots and celery for a nutritious boost. - Make it a Slow Cooker Soup:
To simplify the process, you can prepare this soup in a slow cooker. After browning the beef, transfer everything to the slow cooker and cook on low for 6-8 hours, or until the beef is tender and the barley is cooked. - Frozen Barley Option:
If you don’t have pearl barley, you can substitute with quick-cooking barley or even farro. Just keep in mind that the cooking time may differ. - Add a Splash of Vinegar or Lemon:
For an extra depth of flavor, try adding a splash of apple cider vinegar or lemon juice at the end of cooking. This little acidic note helps balance the rich, savory broth.
Storing and Reheating Tips
- Refrigeration:
Store leftover Beef and Barley Soup in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat, adding a bit of extra broth if needed. - Freezing:
This soup freezes very well. Allow it to cool completely before transferring it to freezer-safe containers. It will stay fresh for up to 3 months. When ready to serve, thaw it in the fridge overnight and reheat on the stove.
Conclusion
Beef and Barley Soup is the epitome of comfort food. With tender beef, nutty barley, and a savory, herb-infused broth, it’s the kind of dish that fills your home with warmth and your belly with satisfaction. Whether you’re serving it for a family dinner, prepping for the week ahead, or simply looking for a cozy meal to enjoy, this soup is sure to become a staple in your kitchen. Give it a try today, and enjoy the hearty flavors of this classic, soul-soothing soup!
ADVERTISEMENT
