Instructions: How to Make Beef and Barley Soup
Step 1: Brown the Beef
In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat in batches, ensuring that each piece gets a nice sear. Brown the beef on all sides for about 5-7 minutes, then remove it from the pot and set it aside. This step enhances the flavor and helps the beef develop a rich, caramelized crust.
Step 2: Sauté the Vegetables
In the same pot, add the onion, carrots, and celery. Cook over medium heat for about 5 minutes, or until the vegetables begin to soften. Stir occasionally to ensure the vegetables don’t burn. Add the garlic and cook for an additional 1 minuteuntil fragrant.
Step 3: Add the Liquids and Seasonings
Return the browned beef to the pot with the vegetables. Add the beef broth, diced tomatoes (with juices), barley, thyme, rosemary, and bay leaf. Stir well to combine, making sure the barley is submerged in the broth. Season with saltand pepper to taste.
Step 4: Simmer the Soup
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 1 1/2 to 2 hours, or until the beef is tender and the barley is cooked through. Stir occasionally and check the soup to ensure the barley doesn’t stick to the bottom of the pot. If the soup looks too thick, you can add a little more broth or water to reach your desired consistency.
Step 5: Finish and Serve
Once the beef is tender and the barley is soft, taste the soup and adjust the seasoning with more salt, pepper, or herbs if needed. Remove the bay leaf and discard it. Ladle the soup into bowls, garnish with freshly chopped parsley, and serve hot.
Tips for Perfect Beef and Barley Soup:
- Choose the Right Cut of Beef: For the best flavor and texture, choose chuck roast or stew beef. These cuts have more connective tissue, which breaks down during cooking, making the beef tender and flavorful.
- Rinse the Barley: Rinsing the barley before adding it to the soup helps remove any dust or debris and ensures it cooks evenly.
- Slow Cooker Method: To make this soup in a slow cooker, follow the same steps to brown the beef and sauté the vegetables. Then, transfer everything to the slow cooker, add the remaining ingredients, and cook on low for 6-7 hours or high for 3-4 hours. The result will be just as flavorful and comforting!
- Add Extra Veggies: Feel free to add other vegetables like potatoes, parsnips, or green beans to make the soup even heartier. Just chop them into small pieces and add them during the simmering stage.
- Use Homemade Beef Broth: If you have the time, homemade beef broth will give this soup even more depth of flavor. If not, store-bought broth works just fine—just make sure it’s low-sodium so you can control the salt content.
- Freezing and Storing: Beef and barley soup stores well in the fridge for 3-4 days and makes excellent leftovers. You can also freeze it for up to 3 months. Just let it cool completely before transferring it to airtight containers for freezing.
Why You’ll Love Beef and Barley Soup:
- Comforting and Hearty: This soup is the perfect meal for cold days. It’s warm, filling, and packed with wholesome ingredients.
- Rich and Flavorful: The combination of beef, herbs, and barley creates a savory broth that’s absolutely satisfying.
- Nutrient-Rich: Barley adds a healthy dose of fiber to the soup, and the beef provides a great source of protein and iron.
- Flexible and Customizable: You can adjust the vegetables, seasonings, or even the cut of meat to suit your preferences, making this soup perfect for any occasion.
Variations to Try:
- Beef and Barley Soup with Mushrooms: Add sliced mushrooms along with the vegetables for a savory umami flavor that pairs wonderfully with the beef and barley.
- Spicy Beef and Barley Soup: For a little heat, add some red pepper flakes or a diced jalapeño when sautéing the vegetables.
- Beef and Barley Soup with Greens: Stir in some spinach, kale, or chard near the end of the cooking time for an extra dose of vegetables and color.
No Responses Yet