Ultimate Beef and Barley Soup is a robust, comforting dish designed to satisfy and warm you up. This hearty soup combines tender chunks of beef with nutty barley, creating a rich and flavorful base. The addition of vegetables like carrots, celery, and onions adds depth and texture, while herbs and spices enhance the overall taste. Slow-cooked to perfection, this soup not only offers a satisfying meal but also fills your kitchen with an irresistible aroma, making it a perfect choice for a cozy, cold-weather meal.
Just made this Ultimate Beef and Barley Soup – hearty, nourishing, and perfect for chilly days! Never tried these before, but they were a huge success!
Ingredients:
1 lb beef stew meat, cut into bite-sized pieces
1 cup pearl barley
1 large onion, chopped
3 cloves garlic, minced
3 carrots, sliced
3 celery stalks, sliced
1 cup mushrooms, sliced
8 cups beef broth
1 can (14.5 oz) diced tomatoes, undrained
2 tablespoons tomato paste
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Brown the Beef:
In a large pot, heat the olive oil over medium-high heat. Add the beef stew meat and brown on all sides. Remove the beef from the pot and set aside.
Sauté the Vegetables:
In the same pot, add the chopped onion, minced garlic, sliced carrots, celery, and mushrooms. Sauté for 5-7 minutes, until the vegetables are softened.
Add the Broth and Barley:
Return the browned beef to the pot. Add the beef broth, diced tomatoes (with juice), tomato paste, pearl barley, thyme, rosemary, and bay leaves. Stir to combine.
Simmer:
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 1-1.5 hours, or until the beef and barley are tender. Stir occasionally.
Season:
Remove the bay leaves. Season the soup with salt and pepper to taste.
Serve:
Ladle the soup into bowls and garnish with freshly chopped parsley. Enjoy this hearty and nourishing Ultimate Beef and Barley Soup!
Variations:
- Vegetarian Version:
- Protein Substitute: Use mushrooms or lentils instead of beef for a hearty, plant-based option.
- Vegetable Broth: Replace beef broth with vegetable broth to maintain a vegetarian profile.
- Spicy Kick:
- Spices: Add a pinch of cayenne pepper or a few dashes of hot sauce to bring a spicy element.
- Peppers: Include diced jalapeños or other hot peppers.
- Herb Variations:
- Herbs: Experiment with different herbs like thyme, rosemary, or bay leaves to vary the flavor profile.
- Parsley or Dill: Add fresh parsley or dill at the end of cooking for a fresh, vibrant flavor.
- Additional Ingredients:
- Vegetables: Incorporate other vegetables such as potatoes, parsnips, or turnips for added heartiness.
- Beans: Add beans like kidney beans or chickpeas for extra protein and texture.
Tips:
- Beef Selection: Use well-marbled beef chuck or stew meat, which becomes tender and flavorful when slow-cooked. Trim excess fat to avoid greasiness.
- Searing the Beef: Brown the beef in batches before adding it to the soup to develop rich, complex flavors and a deeper color.
- Barley Preparation: If you prefer a thicker soup, cook the barley separately and add it to the soup near the end. This prevents it from absorbing too much liquid during the initial cooking.
- Simmering Time: Allow the soup to simmer gently for a few hours to develop a rich, full flavor. If you’re short on time, a shorter simmer will still yield a delicious result, though the flavors may not be as deep.
- Storage: The soup will often taste better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
- Adjusting Consistency: If the soup is too thick after refrigeration, add a bit of broth or water when reheating to reach your desired consistency.
These variations and tips can help you customize your Ultimate Beef and Barley Soup to suit different tastes and preferences, ensuring a delicious and satisfying meal every time.
Prep Time: 20 minutes | Cooking Time: 1.5 hours | Total Time: 1 hour 50 minutes
Kcal: 350 kcal per serving | Servings: 6 servings