This hearty beef and barley soup is perfect for chilly days! Packed with tender beef, nutritious barley, and a mix of colorful veggies, it’s as cozy as a warm blanket.
Honestly, there’s nothing better than a big bowl of this soup after a long day. Plus, it warms you up from the inside out, which is just what I need on cold nights! 🥣
Key Ingredients & Substitutions
Beef Stew Meat: I use chuck roast for its rich flavor and tenderness when slowly cooked. If you prefer a leaner option, you can substitute it with sirloin or even turkey for a lighter soup.
Barley: Pearl barley is the star here, providing a lovely chewy texture. If you have dietary restrictions, quinoa or farro can work as alternatives, though cooking times may vary.
Vegetables: Onions, carrots, and celery are classic “mirepoix” for flavor. Feel free to add in any other veggies you have on hand, like potatoes or bell peppers, to mix it up!
Herbs: Fresh herbs bring great flavor! If you can’t find fresh thyme or rosemary, don’t worry; dried versions work just as well. Just remember to adjust the amounts since dried herbs are more concentrated.
How Do You Ensure the Beef is Tender and Flavorful?
Browning the beef is crucial for locking in flavors. Here’s how to do it right:
- Heat your pot before adding oil. This helps in getting a good sear on the meat.
- Don’t crowd the pot; brown in batches if necessary. This allows for that delicious crust to form.
- Deglaze the pot with a bit of the broth after browning, scraping up those tasty bits. It adds extra flavor to your soup!
Allowing the soup to simmer for 1 to 1.5 hours is key. This slow cooking breaks down tough fibers in the beef and makes it fork-tender while letting the flavors meld beautifully.
Beef and Barley Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup pearl barley
- 6 cups beef broth
- 1 (14.5 oz) can diced tomatoes (with juices)
- 2 bay leaves
- 1 teaspoon dried thyme or 1 sprig fresh thyme
- 1 sprig fresh rosemary (plus extra for garnish)
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep. The cooking time is approximately 1 to 1.5 hours for the soup to come together. So, in total, you’re looking at around 1.5 to 2 hours before enjoying a delicious bowl of beef and barley soup!
Step-by-Step Instructions:
1. Browning the Beef:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the beef cubes and brown them on all sides for about 5-7 minutes. This step is important as it locks in flavor! Once browned, remove the beef and set it aside.
2. Cooking the Vegetables:
In the same pot, add the diced onion, chopped carrots, and celery. Cook for about 5 minutes until the vegetables are softened. Then, add the minced garlic and cook for another minute until it becomes fragrant.
3. Combining Ingredients:
Return the browned beef to the pot. Stir in the pearl barley, beef broth, diced tomatoes (with juices), bay leaves, thyme, and sprig of rosemary. Mix everything well!
4. Simmering the Soup:
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1 to 1.5 hours, or until the beef is tender and the barley is fully cooked. This slow cooking allows all the flavors to meld beautifully.
5. Finishing Touches:
Once cooked, remove the bay leaves and the rosemary sprig. Season the soup with salt and pepper to taste. Give it a good stir!
6. Serving:
Ladle the delicious soup into bowls and garnish with fresh chopped parsley and an extra sprig of rosemary if you like. Enjoy your soup hot with some crusty bread or crackers on the side!
This savory beef and barley soup is sure to warm you up and delight your taste buds. Happy cooking!
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef! Just make sure to thaw it completely in the refrigerator before cooking. If you’re in a hurry, you can place it in a sealed plastic bag and submerge it in cold water for quick thawing.
How Can I Make This Soup Vegetarian?
To make a vegetarian version, simply replace the beef with hearty vegetables like mushrooms or lentils, and use vegetable broth instead of beef broth. You can add in chickpeas or beans for more protein!
Can I Store Leftover Soup?
Absolutely! Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just make sure to reheat thoroughly before serving!
What Else Can I Add to the Soup?
Feel free to customize the soup by adding additional vegetables like peas, green beans, or potatoes. You can also spice it up with a dash of Worcestershire sauce or hot sauce for an extra kick!