Amazing Hearty Beef Barley Soup
Amazing Hearty Beef Barley Soup
Introduction
Craving a meal that feels like a warm embrace? Our Amazing Hearty Beef Barley Soup is exactly what you need. This classic comfort food delivers on all fronts: tender, slow-cooked beef, plump and wholesome barley, and a rich, savory broth brimming with garden vegetables. It's truly a complete meal in one bowl, perfect for chilly evenings or any time you need a little extra coziness. Get ready to stir up a pot of pure deliciousness!
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef chuck roast, trimmed and cut into 1-inch cubes
- 1 large yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups beef broth (low sodium preferred)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup pearl barley, rinsed
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Pat beef cubes dry with paper towels and season generously with salt and pepper.
- Working in batches, brown the beef on all sides. Do not overcrowd the pot. Remove browned beef to a plate and set aside.
- Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, scraping up any browned bits from the bottom of the pot, until vegetables soften.
- Stir in the minced garlic and cook for another minute until fragrant.
- Return the browned beef to the pot. Add beef broth, diced tomatoes (undrained), rinsed pearl barley, tomato paste, dried thyme, dried rosemary, and bay leaf. Stir to combine.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 1 hour and 30 minutes, or until the beef is very tender and the barley is cooked through. Stir occasionally to prevent barley from sticking.
- Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper as needed.
- Ladle the hot soup into bowls. Garnish with fresh chopped parsley before serving.
Pro Tips & Notes
- Beef Cut: While chuck roast is ideal for its rich flavor and tenderness when slow-cooked, you can also use beef stew meat. Ensure it's cut into uniform pieces for even cooking.
- Barley Prep: Rinsing pearl barley before adding it to the soup helps remove excess starch, which can make the soup cloudy. For a slightly quicker cook, you can soak the barley in hot water for 30 minutes before adding.
- Freezing Instructions: This soup freezes beautifully! Allow it to cool completely, then transfer to airtight containers or freezer-safe bags. It can be stored for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- Vegetable Variations: Feel free to add other root vegetables like diced potatoes or parsnips during the last hour of simmering. A handful of frozen peas or spinach can be stirred in during the last 5-10 minutes for added color and nutrition.
- Thickening: If you prefer a thicker soup, you can mash a portion of the cooked barley and vegetables against the side of the pot with a spoon or a potato masher, then stir it back in.
Nutrition Facts (per serving)
- Calories: 450 kcal
- Protein: 38g
- Fat: 18g
- Carbohydrates: 30g
- Fiber: 6g
- Sodium: 850mg (using low-sodium broth will reduce this)
Frequently Asked Questions
- Q: Can I use quick-cooking barley? A: Yes, you can, but adjust the cooking time accordingly. Quick-cooking barley will need significantly less time to cook, usually around 10-15 minutes. Add it during the last 20-30 minutes of the soup's simmering time to prevent it from becoming mushy.
- Q: How can I make this soup in a slow cooker? A: For best flavor, brown the beef and sauté the aromatics (onion, carrots, celery, garlic) on the stovetop first. Then, transfer everything to your slow cooker, add the remaining ingredients (except fresh parsley), and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
- Q: My soup is too thick/thin. How can I adjust it? A: If too thick, add more beef broth or water until desired consistency is reached. If too thin, you can simmer it uncovered for a bit longer to allow some liquid to evaporate, or mash some of the barley and vegetables against the side of the pot to naturally thicken it.
- Q: Can I make this soup vegetarian? A: While this recipe is beef-focused, you could adapt it by omitting the beef and using vegetable broth. To maintain its "hearty" nature, add extra robust vegetables like mushrooms, potatoes, and beans.