Beef Barley Soup Recipe

Warm up on a chilly day with this comforting and flavorful beef barley soup recipe. Made with tender chunks of beef, nutty barley, and a rich homemade broth, this soup is a perfect remedy for any cold weather. The slow-cooked flavors of this dish will leave you craving for more. This recipe is great for a family dinner or a cozy night in with friends. With its soothing broth and nutritious ingredients, this beef barley soup recipe is a true winner. ove classic, stick-to-your-ribs soups? Our Creamy Ham & Potato Soup is a creamy, cozy option that pairs beautifully with hearty favorites like this beef barley soup.

Ingredients:

– 1 pound beef stew meat (chuck or round)
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 2 cups beef broth
– 2 cups water
– 1 cup pearl barley
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Equipments:

– Large Dutch oven or pot
– Cutting board
– Measuring cups and spoons
– Wooden spoon or spatula
– Colander or strainer

Step-by-Step Instructions to make Beef Barley Soup

Step 1. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the beef stew meat and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set aside.

Step 2. Add the chopped onion, minced garlic, diced carrots, and diced celery to the pot. Cook until the vegetables are tender, about 10 minutes.

Step 3. Add the beef broth, water, browned beef, pearl barley, thyme, and rosemary to the pot. Season with salt and pepper to taste.

Step 4. Bring the soup to a boil, then reduce the heat to low and simmer, covered, for 30 minutes or until the barley is tender.

Step 5. After 30 minutes, remove the lid and continue to simmer for another 10-15 minutes or until the soup has thickened slightly.

Step 6. Remove the pot from the heat and let the soup cool slightly. Season with additional salt and pepper, if needed. Serve hot, garnished with chopped fresh parsley, if desired.

Nutrition in Beef Barley Soup

Tips to make Perfect Beef Barley Soup

1. Brown the beef properly: Take the time to brown the beef on all sides to get a rich, caramelized flavor.

2. Don’t overcook the barley: Pearl barley can become mushy if overcooked. Check the soup regularly to ensure the barley is tender but still retains its texture.

3. Reheat safely: When reheating the soup, make sure it reaches a minimum of 165°F (74°C) to ensure food safety.

4. Experiment with variations: Try adding other vegetables, such as diced bell peppers or chopped mushrooms, to the soup for added flavor and nutrition.

5. Make it a meal: Serve the soup with some crusty bread or a side salad for a satisfying meal.

Frequently Asked Questions:

Q: Can I make this soup in a slow cooker?
A: Yes, you can make this soup in a slow cooker. Brown the beef and cook the vegetables in a pan, then transfer everything to the slow cooker with the remaining ingredients and cook on low for 6-8 hours.

Q: Can I use other types of beef?
A: Yes, you can use other types of beef, such as chuck or round cuts, as long as they are similar in texture to stew meat.

Q: How long does the soup keep in the fridge?
A: The soup will keep in the fridge for 3-5 days. Reheat it to 165°F (74°C) before serving.

Q: Can I freeze the soup?
A: Yes, you can freeze the soup for up to 3 months. Thaw it in the fridge or reheat it from frozen, making sure to reach 165°F (74°C) before serving.