Warm up with a bowl of beef barley soup, a classic dish that combines tender beef, hearty barley, and nutritious vegetables in a rich broth. It’s perfect for meal prep or a cozy family dinner. This recipe is not only satisfying but also simple to prepare, making it a go-to for busy weeknights. Follow our step-by-step guide to create this delicious soup that is sure to become a favorite in your household.
Ingredients
– 1 lb beef stew meat, cubed
– 1 cup barley (pearl or hulled)
– 1 medium onion, diced
– 2 carrots, chopped
– 2 celery stalks, chopped
– 3 cloves garlic, minced
– 6 cups beef broth
– 1 can diced tomatoes (14.5 oz)
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe makes approximately 6 servings. Preparation time is about 15 minutes, and cooking time is around 1 hour and 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 250 calories, 20g protein, 30g carbohydrates, 8g fat, and 5g fiber. This is based on a standard serving size for one person.
Step-by-Step Cooking Process
1. In a large pot, heat a tablespoon of oil over medium heat.
2. Add the cubed beef and brown on all sides.
3. Remove the beef and set aside.
4. In the same pot, add the onion, carrots, and celery; sauté until softened.
5. Stir in the garlic and cook for an additional minute.
6. Return the beef to the pot and add the barley, broth, diced tomatoes, and thyme.
7. Bring the mixture to a boil, then reduce heat to low.
8. Cover and simmer for about 1 hour, stirring occasionally.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh parsley.
Alternative Ingredients
If you want to make this soup lighter, you can substitute the beef with chicken or use vegetable broth for a vegetarian version. You can also add other vegetables like potatoes or peas to enhance the flavor and nutrition.
Serving and Pairings
Beef barley soup pairs wonderfully with crusty bread or a fresh garden salad. For an extra touch, serve it with a sprinkle of grated Parmesan cheese on top.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. To reheat, simply warm it on the stovetop or in the microwave until heated through.
Cooking Mistakes
- Not browning the meat properly can lead to a less flavorful soup.
- Skipping the sauté step for vegetables may result in a bland taste.
- Overcooking the barley can make it mushy.
- Not seasoning adequately can diminish the overall flavor.
- Using low-quality broth can affect the taste significantly.
Helpful Tips
- For added depth, consider adding a splash of red wine during cooking.
- Letting the soup sit overnight enhances the flavors.
- Adjust the thickness by adding more or less broth as desired.
- Fresh herbs can brighten the dish just before serving.
FAQs
Can I use frozen beef for this recipe?
Yes, you can use frozen beef, but it’s recommended to thaw it first for even cooking.
How can I make this soup gluten-free?
Substitute barley with quinoa or brown rice to achieve a gluten-free version of the soup.
Is it possible to make this soup in a slow cooker?
Yes, you can combine all ingredients in a slow cooker and cook on low for 6-8 hours.
Can I add more vegetables?
Absolutely! Feel free to add your favorite vegetables such as spinach, bell peppers, or zucchini.
How do I know when the soup is done?
The soup is done when the beef is tender and the barley is fully cooked, typically after about 1.5 hours.
Conclusion
Beef barley soup is not just a meal; it’s a warm embrace in a bowl. With its rich flavors and hearty ingredients, it’s perfect for any occasion. Enjoy making this recipe and sharing it with loved ones, as it is sure to become a cherished family favorite.
Beef Barley Soup
Ingredients
- 1 lb beef stew meat cubed
- 1 cup barley pearl or hulled
- 1 medium onion diced
- 2 carrots chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 6 cups beef broth
- 1 can diced tomatoes 14.5 oz
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat a tablespoon of oil over medium heat.
- Add the cubed beef and brown on all sides.
- Remove the beef and set aside.
- In the same pot, add the onion, carrots, and celery; sauté until softened.
- Stir in the garlic and cook for an additional minute.
- Return the beef to the pot and add the barley, broth, diced tomatoes, and thyme.
- Bring the mixture to a boil, then reduce heat to low.
- Cover and simmer for about 1 hour, stirring occasionally.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Nutrition
