Warm up with a bowl of beef barley soup, a classic comfort food that is both hearty and nutritious. This recipe combines tender chunks of beef, wholesome barley, and a variety of vegetables, simmered to perfection. It’s an ideal meal for chilly days, packed with flavor and nutrients, making it a family favorite. Get ready to enjoy a nourishing dish that feels like a warm hug in a bowl!
Ingredients
– 1 lb beef chuck, cut into 1-inch cubes
– 1/2 cup pearl barley
– 1 medium onion, diced
– 2 carrots, chopped
– 2 celery stalks, chopped
– 3 cloves garlic, minced
– 6 cups beef broth
– 1 tsp dried thyme
– 1 bay leaf
– Salt and pepper to taste
– 2 tbsp olive oil
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 6 people. Preparation time is about 15 minutes, and cooking time is approximately 1 hour and 30 minutes.
Nutritional Value
Per serving (1 bowl): Calories: 350, Protein: 30g, Fat: 10g, Carbohydrates: 40g, Fiber: 5g. This is based on a serving size of approximately 1.5 cups.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add diced onions and sauté until translucent.
3. Stir in the minced garlic and cook for another minute.
4. Add the beef cubes, browning them on all sides.
5. Season with salt, pepper, thyme, and add the bay leaf.
6. Pour in the beef broth, bringing the mixture to a boil.
7. Add the chopped carrots and celery, reducing heat to a simmer.
8. Stir in the pearl barley and cover the pot.
9. Simmer for about 1 hour, or until the barley and beef are tender.
10. Remove the bay leaf and adjust seasoning before serving.
Alternative Ingredients
You can substitute beef with chicken for a lighter version of this soup. Additionally, if you don’t have barley, quinoa or farro can be used as alternatives. Feel free to add any vegetables you have on hand, such as potatoes or green beans.
Serving and Pairings
Serve this hearty beef barley soup with crusty bread or a fresh garden salad for a complete meal. It pairs wonderfully with a glass of red wine or a refreshing iced tea.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months; just be sure to let it cool completely before freezing. Reheat on the stovetop or in the microwave until warmed through.
Cooking Mistakes
- Don’t rush the browning of the beef; it adds flavor.
- Make sure to use enough liquid to prevent burning.
- Don’t skip the bay leaf; it enhances the flavor.
- Be cautious with salt; you can always add more later.
- Allow the soup to simmer long enough for flavors to meld.
Helpful Tips
- Use leftover roast beef to save time.
- Adjust the thickness by adding more broth if needed.
- For added richness, stir in a splash of Worcestershire sauce.
- Garnish with fresh parsley for a burst of color and freshness.
FAQs
Can I use a slow cooker for this recipe?
Yes, you can definitely use a slow cooker. Brown the beef and sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Is barley gluten-free?
No, pearl barley contains gluten. If you’re looking for a gluten-free option, consider using quinoa or rice instead.
How can I make this soup more flavorful?
Enhance the flavor by using homemade beef broth and adding fresh herbs such as rosemary or parsley during cooking.
Can I add other vegetables?
Absolutely! Feel free to include any vegetables you like, such as potatoes, green beans, or peas.
How do I thicken the soup?
If you prefer a thicker soup, you can mash a portion of the barley or add a cornstarch slurry to the simmering soup.
Conclusion
This beef barley soup recipe is a delicious and comforting dish perfect for any season. With tender beef, wholesome barley, and vibrant vegetables, it’s a meal that nourishes the body and soul. Try it today and enjoy a bowl of warmth and flavor!
Beef Barley Soup Recipe
Ingredients
- 1 lb beef chuck cut into 1-inch cubes
- 1/2 cup pearl barley
- 1 medium onion diced
- 2 carrots chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 6 cups beef broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onions and sauté until translucent.
- Stir in the minced garlic and cook for another minute.
- Add the beef cubes, browning them on all sides.
- Season with salt, pepper, thyme, and add the bay leaf.
- Pour in the beef broth, bringing the mixture to a boil.
- Add the chopped carrots and celery, reducing heat to a simmer.
- Stir in the pearl barley and cover the pot.
- Simmer for about 1 hour, or until the barley and beef are tender.
- Remove the bay leaf and adjust seasoning before serving.
