Beef and Barley Soup is a warm and hearty dish that brings comfort in every spoonful. Packed with tender beef, wholesome barley, and colorful vegetables, it’s perfect for chilly days!
I love how this soup fills the kitchen with a delicious smell as it cooks. It’s like a cozy hug in a bowl, and it tastes even better the next day! 😊
Key Ingredients & Substitutions
Beef stew meat: This is essential for a rich flavor. Chuck roast is great because it becomes tender during cooking. For a leaner option, you could use sirloin. If you’re looking for a vegetarian dish, mushrooms or lentils can be wonderful substitutes.
Pearl barley: It adds texture and heartiness. If you can’t find it, try using farro, brown rice, or even quinoa as a gluten-free alternative. Just remember that cooking times might vary.
Carrots: They contribute sweetness and color. Feel free to replace them with parsnips or sweet potatoes for a twist. You can even mix in frozen mixed vegetables if you’re in a hurry.
Beef broth: Homemade broth is fantastic, but store-bought works well too. You can swap it out with vegetable broth for a lighter soup. Use low-sodium options if you want to control the saltiness.
What’s the Best Way to Brown the Beef?
Browning the beef is a crucial step as it adds depth of flavor to the soup. Here’s how to do it right:
- Start with a hot pot and add olive oil. Make sure the oil is shimmering, but not smoking.
- Add the beef in batches, making sure not to overcrowd the pot. This helps create a nice brown crust.
- Cook for about 5-7 minutes, turning occasionally, until the beef is browned on all sides.
- Once done, remove it and set aside to keep the beef juices intact for the soup.
Don’t rush this step because it will elevate your soup’s flavor wonderfully!
How Do I Ensure My Barley is Perfectly Cooked?
Getting the barley just right is key for texture. Here’s how:
- Rinse pearl barley under cold water before adding it to the pot. This removes excess starch and helps it cook evenly.
- Keep an eye on the cooking time. Barley generally takes 45-60 minutes to become soft, so check it periodically.
- If you notice it’s absorbing too much liquid, feel free to add more broth or water as it simmers.
A perfectly cooked barley will be tender, yet have a slight chew, making your soup delightful!
Beef and Barley Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) beef stew meat, cut into bite-sized pieces
- 1 cup pearl barley, rinsed
- 3 medium carrots, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 6 cups beef broth (or stock)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- Optional: 2 stalks celery, diced
How Much Time Will You Need?
This Beef and Barley Soup takes about 15 minutes to prepare and roughly 45-60 minutes to cook. Altogether, you’re looking at about 1 hour and 15 minutes to enjoy a hearty bowl of this comforting soup!
Step-by-Step Instructions:
1. Brown the Beef:
Start by heating the olive oil in a large pot over medium-high heat. Once the oil is hot (but not smoking), add the beef stew pieces. Brown them on all sides for about 5-7 minutes. This step is important as it adds flavor! Once browned, remove the beef from the pot and set it aside.
2. Sauté the Vegetables:
In the same pot, add the chopped onion (and diced celery if you’re using it). Sauté for about 3-4 minutes, or until they’re softened. Then, add the minced garlic and cook for another 30 seconds until it smells amazing!
3. Combine Ingredients:
Now, return the browned beef to the pot. Add in the diced carrots, rinsed pearl barley, dried thyme, bay leaf, and the beef broth. Stir everything together well!
4. Cook the Soup:
Bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let the soup simmer gently for about 45-60 minutes, stirring occasionally, until the beef is tender and the barley is cooked through.
5. Final Touches:
Remove the bay leaf from the pot. Taste the soup and season it with salt and freshly ground black pepper to your liking.
6. Serve and Enjoy:
Ladle the soup into bowls, and sprinkle the freshly chopped parsley on top for a nice touch. Serve it hot with a slice of crusty bread or your favorite side!
Enjoy your comforting and hearty Beef and Barley Soup! Perfect for sharing with loved ones! 😊
Can I Use Different Types of Meat?
Absolutely! You can substitute beef stew meat with other cuts like chuck roast or sirloin for a leaner option. For a non-meat version, consider using mushrooms or lentils.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. It’s even better the next day as the flavors meld together! Reheat gently on the stove or microwave, adding a splash of broth if needed.
Can I Make This Ahead of Time?
Yes, you can prepare the soup a day in advance. Just store it in the refrigerator after it cools, and reheat it before serving. It will save well, and the taste will deepen!
What Can I Substitute for Barley?
If you don’t have pearl barley, feel free to use farro, brown rice, or quinoa as alternatives. Keep in mind that cooking times may vary, so adjust accordingly!
