Dive into our Beef Barley Soup, brimming with savory beef chunks, pearl barley, carrots, celery, and onion, all seasoned with fresh thyme and parsley for a comforting bowl perfect on chilly evenings.
The Beef Barley Soup recipe brings back warm memories from my grandmother’s kitchen. Every winter, she’d gather us around the fire, and we’d all watch as she masterfully turned simple ingredients like beef, barley, carrots, and celery into a magical concoction that could ward off the frostiest of days. This recipe is my homage to those times, a blend of nostalgia and nutrition, perfected over the years to capture the essence of family, warmth, and the simple joy of a hearty meal shared.
Why You’ll Love This Beef Barley Soup
Our Beef Barley Soup isn’t just a soup; it’s a culinary experience designed to bring warmth and satisfaction to any dinner table. Here are the unique selling points that make this recipe a must-try:
- Rich and Hearty: Packed with tender chunks of beef and wholesome barley, this soup is a fulfilling meal all on its own.
- Flavorful Aromatics: With a base of carrots, celery, and onions, along with fresh herbs like thyme and parsley, every spoonful is bursting with flavor.
- Comfort in a Bowl: Perfect for chilly nights, this soup offers comfort food that’s both nutritious and delicious.
- Versatility: This recipe can be easily adapted with various ingredients and is perfect for using up leftovers.
- Simplicity: Easy to prepare with straightforward steps, it’s accessible to cooks of all skill levels.
Ingredients Notes
Each ingredient in our Beef Barley Soup plays a pivotal role in creating its deep, comforting flavors. Here’s a breakdown:
- Beef Chuck: Opt for high-quality, boneless beef chuck for the most tender and flavorful results. Cutting the beef into even pieces ensures thorough cooking.
- Pearl Barley: A great source of fiber, pearl barley adds a delightful chewiness and thickens the soup as it cooks.
- Root Vegetables: Carrots and celery not only add essential nutrients but also build the foundational flavors of the soup.
- Fresh Herbs: Thyme and parsley are more than garnish; they offer fresh, aromatic qualities that elevate the entire dish.
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How To Make Beef Barley Soup
Making our Beef Barley Soup involves a series of simple steps that lead to a rich and satisfying meal. Here’s how to do it:
- Preparation of Ingredients: Begin by preparing your vegetables and beef. Ensuring that everything is cut uniformly not only helps in cooking them evenly but also enhances the texture of the soup.
- Browning the Beef: Searing the beef in hot oil locks in flavors and adds a rich depth to the broth. This step is crucial for infusing the soup with a hearty meaty essence.
- Sautéing Vegetables: Cooking the diced vegetables until they’re just soft brings out their natural sweetness, providing a perfect contrast to the savory beef.
- Deglazing and Simmering: Incorporating tomato paste and deglazing the pot with beef broth pulls all the caramelized bits from the bottom, which are key to a well-rounded broth.
- Cooking the Barley: Adding barley and simmering the soup allows the grains to cook thoroughly, absorbing flavors and thickening the soup naturally.
- Final Touches: A sprinkle of fresh parsley not only adds a burst of color but also a fresh, clean flavor that cuts through the richness of the broth.
Storage Options
This soup is as practical as it is delicious, with several storage options to make your life easier. It keeps well in the refrigerator for up to four days, ensuring flavors meld beautifully over time. For longer storage, freeze the soup in airtight containers for up to three months. Thawing it overnight in the refrigerator and reheating it slowly on the stove brings it back to life perfectly, making it a great make-ahead meal for busy days.
Variations and Substitutions
Our Beef Barley Soup is wonderfully adaptable, allowing for various tweaks to suit your pantry or dietary preferences:
- Meat Variations: Swap beef for chicken or turkey for a lighter version, or use leftover roast for quick preparation.
- Vegetarian Option: Omit the beef and use mushroom broth instead of beef broth for a vegetarian version that still packs a flavor punch.
- Grain Substitutions: While pearl barley is traditional, feel free to use farro or quinoa as a gluten-free option.
- Additional Vegetables: Feel free to toss in some potatoes, turnips, or other root vegetables for added texture and flavor.
- Spice It Up: Add a pinch of smoked paprika or a dash of cayenne pepper to introduce a subtle warmth to the soup.
This approach allows the soup to be customized for different tastes or dietary needs, making it a versatile option for any home cook.
Beef Barley Soup
Ingredients
- 1 medium Yellow Onion
- 3 medium Carrots
- 3 medium stalks Celery
- 2 cloves Garlic
- 1.5 pounds Boneless Beef Chuck suitable for stewing
- 2 teaspoons Kosher Salt divided
- 1/4 teaspoon Freshly Ground Black Pepper
- 2 tablespoons Olive Oil divided
- 1 teaspoon Dried Thyme
- 1 tablespoon Tomato Paste
- 64 ounces Low-Sodium Beef Broth
- 14 ounces Diced Tomatoes canned
- 3/4 cup Pearl Barley
- 1 Dried Bay Leaf
- Fresh Parsley Leaves chopped (for garnishing, optional)
Instructions
Preparation of Vegetables and Beef:
- Dice the onion, peel and slice the carrots into 1/4-inch-thick rounds, and slice the celery into 1/4-inch pieces. Place these in a medium bowl. Finely chop the garlic cloves.
- Cut the beef chuck into 1/2-inch cubes. Using paper towels, pat the beef dry and season with 1 teaspoon of kosher salt and the black pepper.
Browning the Beef:
- Heat 1 tablespoon of olive oil in a Dutch oven or large stockpot over medium-high heat until it shimmers. Place half of the beef in the pot in a single layer, browning it for approximately 2 minutes per side. Transfer the browned beef to a plate. Repeat this process with the remaining beef, adding it to the plate once browned.
Sautéing the Vegetable Mixture:
- In the same pot, add the remaining tablespoon of olive oil and heat until shimmering. Introduce the prepared onion, carrot, and celery mixture, cooking it while stirring occasionally, until the vegetables start to soften and become fragrant, about 3 to 5 minutes. Add the chopped garlic, dried thyme, and the remaining teaspoon of kosher salt, cooking until the garlic is fragrant, roughly 30 seconds more.
Incorporating Tomato Paste and Broth:
- Stir in the tomato paste, coating the vegetables well, and cook until the tomato paste darkens slightly, about 1 minute. Return the browned beef and any accumulated juices to the pot. Add the beef broth, diced tomatoes with their juices, pearl barley, and the bay leaf. Stir well to combine all ingredients.
Simmering the Soup:
- Bring the mixture to a boil over high heat, then reduce the heat to medium-low and let it simmer uncovered. Continue simmering until the barley is fully cooked and tender, which should take about 40 to 50 minutes.
Final Preparation:
- While the soup simmers, chop the parsley leaves coarsely if using for garnish. Once the barley is tender, remove the bay leaf from the soup and discard it. Ladle the soup into serving bowls, garnish with the chopped parsley, and serve immediately.
