If you’re craving a warm, comforting meal that’s both nutritious and satisfying, beef barley soup is a perfect choice. This classic soup combines tender chunks of beef, wholesome barley, and fresh vegetables in a rich, flavorful broth. Here’s a simple, step-by-step guide to making this delicious soup that will soon become a family favorite.
What You’ll Need
– Beef: Chuck roast or stew meat, cut into bite-sized cubes. This cut becomes tender and flavorful when slow-cooked.
– Barley: Pearl barley is common and cooks in about an hour, offering a chewy texture that complements the beef.
– Vegetables: Onion, carrots, celery, garlic, and optionally mushrooms and potatoes.
– Broth: Beef broth is traditional, but chicken broth works too.
– Seasonings: Tomato paste, Worcestershire sauce, soy sauce, fresh or dried herbs like thyme and rosemary, bay leaves, salt, and pepper.
– Olive oil for browning the beef and sautéing vegetables.
– Fresh parsley for garnish.
Step-by-Step Instructions
1. Brown the Beef
Heat olive oil in a large heavy pot over medium-high heat. Pat the beef dry and season with salt and pepper. Add the beef cubes in batches, making sure not to overcrowd the pot. Brown them on all sides until golden, about 3-4 minutes per batch. Remove the browned beef and set aside, keeping the juices in the pot.
2. Sauté the Vegetables
Add a bit more olive oil if needed, then toss in chopped onions, carrots, celery, and mushrooms if using. Cook for about 5-6 minutes until the vegetables start to soften. Stir in minced garlic, dried thyme, and tomato paste, cooking for another minute to develop the flavors.
3. Build the Soup Base
Return the browned beef and any collected juices to the pot. Pour in the beef broth, then add Worcestershire sauce, soy sauce, and bay leaves. Stir everything together and bring to a gentle simmer.
4. Simmer the Soup
Cover the pot and let the soup simmer on low heat for about 45 minutes to an hour. This slow cooking tenderizes the beef and allows the flavors to meld beautifully.
5. Add the Barley
Stir in the rinsed pearl barley, cover again, and simmer for another 45 to 60 minutes until the barley is tender and the beef is falling apart.
6. Final Touches
Remove the bay leaves. Taste the soup and adjust salt and pepper if needed. Stir in freshly chopped parsley for a burst of color and freshness.
Tips for the Best Beef Barley Soup
– Don’t rush browning: Properly browning the beef adds depth and richness to the soup.
– Barley texture: Barley should be tender but still have a slight chewiness, which makes the soup hearty.
– Adjust consistency: If the soup thickens too much, add extra broth or water to reach your preferred consistency.
– Add frozen peas or green beans in the last few minutes of cooking for extra veggies.
– Make it ahead: This soup tastes even better the next day as the flavors continue to develop.
Serving Suggestions
Serve your beef barley soup hot with crusty bread, dinner rolls, or a fresh green salad for a complete meal. It’s perfect for chilly days or whenever you want a nourishing, homemade dish.
Beef barley soup is a comforting, wholesome meal that’s easy to make and full of flavor. Give this recipe a try, and enjoy a bowl of warmth and satisfaction! Would you like tips on variations or how to store leftovers?