Step 2: Brown the Beef
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pan. Brown the beef on all sides – this step seals in the flavor and creates a richer broth. Once browned, remove the beef and set aside.
Step 3: Sauté the Aromatics
In the same pot, reduce the heat to medium and add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant. Add the minced garlic and cook for another 30 seconds. This creates a flavorful base for your soup.
Step 4: Build the Broth
Return the browned beef to the pot. Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor. Pour in the beef broth, scraping the bottom of the pot to lift all the browned bits (this is called deglazing). Add bay leaves, thyme, salt, and pepper.
Step 5: Simmer the Soup
Bring the mixture to a boil, then reduce the heat to low and cover. Let the soup simmer gently for about 45 minutes, until the beef is tender. This slow cooking allows the flavors to meld beautifully.
Step 6: Add Barley and Potatoes
Add the rinsed barley and diced potatoes to the pot. Continue simmering, uncovered, for another 25-30 minutes, or until the barley is tender but still chewy and the potatoes are cooked through. Stir occasionally to prevent sticking.
Step 7: Adjust Seasoning
Taste your soup and adjust seasoning with salt and pepper as needed. If you prefer a richer flavor, you can add a splash of Worcestershire sauce or a few drops of soy sauce for depth.
Step 8: Serve
Remove the bay leaves and ladle the soup into bowls. Garnish with freshly chopped parsley for a touch of color and freshness. Serve hot, ideally with crusty bread or a simple green salad.
Tips for the Perfect Beef and Barley Soup:
- Choose the Right Cut of Beef: Chuck or stew beef is ideal because it becomes tender and flavorful with slow cooking.
- Don’t Overcook Barley: Add it later in the cooking process to maintain its chewy texture.
- Enhance Flavor: A splash of red wine added with the broth can elevate the taste.
- Make Ahead: The soup tastes even better the next day as the flavors meld further. It freezes well too.
Beef and barley soup is more than just a meal; it’s a comforting embrace in a bowl. With its hearty texture, rich broth, and wholesome ingredients, it’s a recipe that becomes a favorite in any home. Whether you’re cooking for a family dinner or preparing a meal for yourself, this soup is a nourishing choice that warms both heart and stomach.
If you want, I can also create a quick 30-minute version of beef and barley soup that’s just as flavorful but faster for weeknights.
Do you want me to make that version too?
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