Beef and Barley Soup: A Hearty Classic
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 6-8
Introduction: Comfort in a Bowl
Warm up with a bowl of Beef and Barley Soup, a timeless recipe that combines tender beef, hearty vegetables, and nutritious barley. This comforting soup is perfect for chilly evenings, providing not just warmth but also nourishment that will satisfy your hunger and lift your spirits.
Why You’ll Love This Soup
- Hearty and Filling: With tender chunks of beef and chewy barley, this soup is a meal in itself.
- Packed with Flavor: The combination of herbs, spices, and vegetables creates a rich, savory broth.
- One-Pot Wonder: Easy to prepare in one pot, making cleanup a breeze!
- Meal Prep Friendly: Great for leftovers, this soup tastes even better the next day.
Ingredients
For the Soup:
- 1 lb beef chuck roast, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups beef broth (or water with bouillon cubes)
- 1 cup pearl barley
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 cups chopped fresh kale (or spinach)
- Fresh parsley, chopped (for garnish)
How to Make Beef and Barley Soup
Step 1: Brown the Beef
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and season with salt and pepper. Brown the beef on all sides, about 5-7 minutes. Remove the beef from the pot and set it aside.
Step 2: Sauté the Vegetables
In the same pot, add the onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are tender. Stir in the garlic and cook for an additional 1 minute until fragrant.
Step 3: Add the Broth and Barley
Return the browned beef to the pot. Pour in the beef broth and bring the mixture to a boil. Add the barley, thyme, rosemary, and bay leaf. Stir to combine.
Step 4: Simmer the Soup
Reduce the heat to low and cover the pot. Let the soup simmer for 1 hour, stirring occasionally, until the barley is tender and the beef is cooked through.
Step 5: Add Greens
Stir in the chopped kale (or spinach) and let it cook for an additional 5-10 minutes until the greens are wilted.
Step 6: Adjust Seasoning and Serve
Remove the bay leaf and taste the soup. Adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley.
Serving Suggestions
- Pair with crusty bread or homemade rolls for dipping.
- Serve alongside a fresh salad for a complete meal.
- A sprinkle of grated Parmesan cheese adds an extra layer of flavor.
Tips for the Best Beef and Barley Soup
- Choose the Right Cut of Beef: Chuck roast works best because it becomes tender as it cooks.
- Add More Veggies: Feel free to toss in other vegetables like peas or green beans for added nutrition.
- Make It Ahead: This soup freezes well. Prepare a batch and store it in airtight containers for quick meals later.
FAQs
Q: Can I use ground beef instead of chuck roast?
While ground beef can be used, it will change the texture of the soup. If you prefer a chunkier soup, stick with cubed beef.
Q: How do I store leftovers?
Allow the soup to cool completely, then transfer it to airtight containers. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Q: Can I make this soup in a slow cooker?
Yes! Brown the beef and sauté the vegetables in a skillet, then transfer everything to a slow cooker. Add the broth, barley, and spices and cook on low for 6-8 hours.