Introduction
Warm up with a bowl of hearty Beef and Barley Soup, a classic comfort dish that combines tender beef, wholesome barley, and flavorful vegetables in a rich broth. Perfect for chilly days or when you need a nourishing, satisfying meal, this soup is easy to prepare and even better the next day.
Ingredients (Serves 6)
For the Soup
- 1 tablespoon olive oil
- 1 pound beef stew meat, cut into bite-sized pieces
- Salt and pepper to taste
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 cup pearl barley, rinsed
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon smoked paprika (optional)
- 1 cup diced tomatoes (canned or fresh)
Optional Garnish
- Chopped fresh parsley
Instructions
Step 1: Brown the Beef
In a large pot or Dutch oven, heat olive oil over medium heat. Season the beef with salt and pepper, then add it to the pot. Cook until browned on all sides. Remove the beef and set aside.
Step 2: Sauté the Vegetables
In the same pot, add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften. Add the garlic and cook for another minute.
Step 3: Build the Soup Base
Return the beef to the pot. Add the beef broth, pearl barley, thyme, bay leaf, smoked paprika (if using), and diced tomatoes. Stir to combine.
Step 4: Simmer the Soup
Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 1–1.5 hours, or until the beef is tender and the barley is cooked through. Stir occasionally to prevent sticking.
Step 5: Adjust and Serve
Remove the bay leaf and adjust the seasoning with more salt and pepper if needed. Ladle the soup into bowls and garnish with chopped fresh parsley if desired.
Helpful Tips for Success
- Meat Selection: Use chuck roast or short ribs for tender results, or ground beef for a quicker option.
- Vegetable Variations: Add mushrooms, parsnips, or turnips for extra flavor and texture.
- Thickening the Soup: For a thicker consistency, simmer uncovered during the last 20 minutes of cooking.
- Freezing Tip: This soup freezes well; just leave out the barley and add it fresh when reheating.
Nutritional Information (Per Serving)
Each serving contains approximately 300 calories, 30 grams of carbohydrates, 20 grams of protein, 10 grams of fat, and 5 grams of fiber. These values are approximate and depend on the specific ingredients used.
Frequently Asked Questions (FAQs)
- Can I use quick-cooking barley?
Yes, but add it in the last 20 minutes of cooking to avoid overcooking. - Can I make this in a slow cooker?
Absolutely! Brown the beef and sauté the vegetables first, then combine all ingredients in the slow cooker and cook on low for 6–8 hours. - What if I don’t have beef broth?
Substitute with chicken or vegetable broth and add a tablespoon of Worcestershire sauce for depth of flavor. - Can I add potatoes?
Yes! Diced potatoes can be added alongside the vegetables for extra heartiness.
Serving Suggestions
Serve this Beef and Barley Soup with:
- Crusty bread or dinner rolls
- A fresh green salad
- A slice of homemade cornbread
Conclusion
This Beef and Barley Soup is the ultimate comfort food, combining hearty ingredients and robust flavors in every spoonful. Whether you’re serving it as a family meal or prepping it for the week ahead, it’s a dish that warms both the body and soul. Give it a try, and let its simplicity and goodness win you over!