Warm up with this hearty beef barley soup recipe, a perfect blend of tender beef, wholesome barley, and vibrant vegetables. This dish is not only delicious but also incredibly nutritious, making it an ideal choice for family gatherings or cozy evenings at home. Enjoy the rich flavors that develop as it simmers, and savor every comforting spoonful.
Ingredients
– 1 lb beef stew meat, cut into cubes
– 1/2 cup barley
– 1 onion, chopped
– 2 carrots, diced
– 2 celery stalks, diced
– 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 yields approximately 6 servings. Preparation time is about 15 minutes, with a cooking time of 1 hour and 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 250 calories, 15g protein, 30g carbohydrates, and 8g fat. This is based on a standard serving size for one person.
Step-by-Step Cooking Process
- Heat a large pot over medium heat.
- Add the beef and brown on all sides.
- Remove beef and set aside.
- Add onions, carrots, and celery; sauté until softened.
- Add garlic and cook for another minute.
- Return beef to the pot.
- Stir in barley, broth, tomatoes, thyme, salt, and pepper.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for about 1 hour.
- Check barley for tenderness, adding water if needed.
Alternative Ingredients
You can substitute beef with chicken or turkey for a lighter version. Additionally, feel free to use different vegetables such as bell peppers or green beans depending on your preference.
Serving and Pairings
This soup pairs wonderfully with crusty bread or a fresh garden salad. For a heartier meal, consider serving it with a side of roasted vegetables.
Storage and Reheating
Store leftover soup in an airtight container in the fridge for up to 3 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
- Don’t rush browning the beef; it adds flavor.
- Ensure the barley is fully cooked for the best texture.
- Avoid overcooking the vegetables; they should remain slightly crisp.
- Don’t skimp on seasoning; taste as you go.
- Use low-sodium broth to control salt levels.
Helpful Tips
- For added richness, use bone broth instead of regular broth.
- Consider adding a splash of Worcestershire sauce for depth.
- Let the soup sit for a few hours; the flavors deepen.
- Garnish with fresh herbs before serving for brightness.
FAQs
Can I make beef barley soup in a slow cooker?
Yes, you can. Brown the beef and sauté the vegetables, then transfer everything to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours.
What type of beef is best for this recipe?
Chuck roast or stew meat works best due to its rich flavor and tenderness when cooked slowly.
Can I use quick-cooking barley?
Yes, but be aware that the cooking time will be shorter, so adjust accordingly to avoid mushy barley.
Is this soup gluten-free?
Traditional barley contains gluten, but you can use gluten-free grains like quinoa or brown rice as an alternative.
How can I make this soup spicier?
Add red pepper flakes or diced jalapeños to the pot for an extra kick.
Conclusion
This beef barley soup recipe is a delightful combination of flavors and textures that warms the heart and nourishes the body. Whether you’re serving it for dinner or enjoying it as leftovers, it’s sure to become a favorite in your household.
Beef Barley Soup Recipe
Ingredients
- 1 lb beef stew meat cut into cubes
- 1/2 cup barley
- 1 onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 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
- Heat a large pot over medium heat.
- Add the beef and brown on all sides.
- Remove beef and set aside.
- Add onions, carrots, and celery; sauté until softened.
- Add garlic and cook for another minute.
- Return beef to the pot.
- Stir in barley, broth, tomatoes, thyme, salt, and pepper.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for about 1 hour.
- Check barley for tenderness, adding water if needed.