Beef barley

Beef Barley Soup Recipe

Beef barley soup is a hearty, comforting dish that’s perfect for cooler months or anytime you crave something warm and filling. Packed with tender beef, wholesome barley, and nutritious vegetables, this soup is both flavorful and satisfying. It’s also easy to make and stores well, making it an excellent option for meal prep or leftovers.

Ingredients

For the Soup:

• 1 lb (450g) beef stew meat (chuck roast or boneless short ribs)
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and chopped
• 3 celery stalks, chopped
• 1 cup (200g) pearl barley
• 8 cups (2 liters) beef broth or stock
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp salt (or to taste)
• ½ tsp ground black pepper
• 1 tbsp Worcestershire sauce (optional)
• 2 tbsp tomato paste
• 2 potatoes, peeled and chopped (optional)
• 1 cup (150g) frozen peas or green beans (optional)

For Garnishing:

• Fresh parsley, chopped
• Crusty bread or dinner rolls (optional, for serving)

Instructions

Step 1: Prepare the Beef

1. Trim and cube the beef: If your stew meat is in large pieces, cut it into bite-sized cubes. Make sure to trim any excess fat. A chuck roast or short ribs are ideal cuts for this soup because they become tender and flavorful when cooked slowly.
2. Brown the beef: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the beef in batches to avoid overcrowding the pan. Brown the meat on all sides for about 5-7 minutes. This step helps develop a rich, deep flavor. Once the beef is browned, remove it from the pot and set it aside on a plate.

Step 2: Build the Flavor 3. Sauté the vegetables: In the same pot, reduce the heat to medium and add the diced onions. Cook for about 3-4 minutes until softened, stirring occasionally. Add the minced garlic and cook for another minute until fragrant.

4. Add the carrots and celery: Stir the chopped carrots and celery into the pot. Cook the vegetables for about 5 minutes, allowing them to soften slightly.
5. Deglaze the pot: If there are any browned bits stuck to the bottom of the pot from browning the beef, use a little bit of the beef broth (about 1/4 cup) to deglaze. Scrape the bottom with a wooden spoon to release the flavorful bits.

Step 3: Combine Ingredients 6. Return the beef to the pot: Add the browned beef back to the pot along with any juices that accumulated on the plate.

7. Add the barley and seasonings: Stir in 1 cup of barley, the tomato paste, Worcestershire sauce (if using), bay leaf, thyme, rosemary, salt, and pepper. The barley adds texture and thickness to the soup, while the seasonings bring out the natural flavors of the beef and vegetables.
8. Pour in the beef broth: Add 8 cups of beef broth to the pot. If you prefer a thinner soup, you can add an extra cup or two of broth or water. Bring the mixture to a boil over medium-high heat.

Step 4: Simmer 9. Simmer the soup: Once the soup comes to a boil, reduce the heat to low and cover the pot. Let the soup simmer for 1 to 1.5 hours, stirring occasionally. The slow cooking process allows the beef to become tender, and the barley to plump up as it absorbs the flavors of the broth.

Optional: Add Potatoes and Greens 10. Add potatoes or greens: If you want to add potatoes or other vegetables like peas or green beans, do so in the last 30 minutes of cooking. The potatoes should be chopped into bite-sized pieces and will cook through by the time the soup finishes simmering.

Step 5: Taste and Serve 11. Check for seasoning: After the soup has simmered, taste it and adjust the seasoning if necessary. You might want to add more salt or pepper depending on your preference.

12. Remove the bay leaf: Before serving, don’t forget to remove the bay leaf. It has done its job flavoring the soup and should not be eaten.
13. Serve: Ladle the beef barley soup into bowls and garnish with freshly chopped parsley for a pop of color and freshness. Serve with crusty bread or dinner rolls to soak up the flavorful broth.

Tips for Success

1. Beef selection: For a rich and tender soup, choose a cut of beef that is well-marbled, such as chuck roast or short ribs. Avoid lean cuts like sirloin, which can become tough during the long cooking process.
2. Barley types: Pearl barley is the most common choice for soup as it cooks relatively quickly and has a soft, chewy texture. If you prefer more bite, you can use hulled barley, though it will require longer cooking times.
3. Slow Cooker Option: If you want a hands-off method, you can adapt this recipe for a slow cooker. After browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours until the beef is tender.
4. Storage: This soup stores well in the fridge for up to 4 days or in the freezer for up to 3 months. The barley may absorb more broth as it sits, so you may need to add more liquid when reheating.

Variations

1. Vegetable Barley Soup: For a vegetarian version, omit the beef and replace the beef broth with vegetable broth. You can also add a variety of vegetables such as zucchini, mushrooms, or bell peppers.
2. Spicy Beef Barley Soup: If you enjoy a bit of heat, add a teaspoon of crushed red pepper flakes or a chopped jalapeño to the soup when sautéing the vegetables.

Enjoy your homemade beef barley soup! It’s a comforting, filling dish that’s sure to warm you up on chilly days.