When most people think of beef and barley soup, they think of a hearty winter dish perfect for cold weather. And they’d be right! This soup is ideal for chilly days but also great any time of year. What is beef and barley soup?
It’s a soup with beef and barley as its star ingredients. And what makes it so unique is the way the flavors come together. The meat provides a richness and flavor that pairs perfectly with the sweetness of the barley. It’s a delicious combination.
What Ingredients Do You Have Recipes?
I love Beef and Barley Soup, and I’ve been perfecting my recipe for years. I’ve got it down to a science, and I’m excited to share it with you.
The ingredients are simple: beef, barley, carrots, celery, onion, garlic, and tomato paste. But the secret to this soup is in the preparation.
Step-by-Step Cooking Instructions
Now that we’ve covered the basics let’s get down to the nitty-gritty of how to make this soup. Here are the step-by-step instructions:
- Start heating some oil in a large pot over medium heat. Add the beef and cook until it’s browned, then remove from the pot and set aside.
- Add the onion, carrot, and celery to the same pot and cook until softened.
- Return the beef to the pot along with the barley, broth, water, and salt. Bring to a boil, reduce the heat and simmer for 30 minutes.
- Stir in the green beans and cook for five more minutes, then season with salt and pepper to taste. Serve hot!
In short, brown the beef in a large pot. Then add the barley and cook for a few minutes more. Next, add the carrots, celery, onion, garlic, and tomato paste and simmer for 45 minutes to an hour. Finally, season with salt and pepper to taste.
And that’s it! It’s that easy. So go ahead and give it a try. I promise you won’t be disappointed.
Tips for Making the Perfect Soup
Soup is one of my favorite things to make. It’s so easy to customize, and there are endless possibilities for flavors. Plus, it’s perfect for days when you don’t want to spend much time in the kitchen.
That said, I’ve learned a few tips over the years that always help me make the perfect soup. First, make sure you use the right kind of stock. I like to use beef or chicken stock, depending on the soup. And remember to season your soup correctly. I want to use salt, pepper, and herbs like thyme or rosemary to give it flavor.
Finally, let your soup simmer for a while so that all the flavors can come together. This will make your soup extra delicious. Enjoy!
Frequently Asked Questions About Beef And Barley Soup
So you want to make beef and barley soup? Here are some Frequently Asked Questions to help you out.
What are the ingredients?
The ingredients for beef and barley soup are beef, onion, carrots, celery, garlic, mushrooms, barley, thyme, rosemary, and salt and pepper to taste.
Can I use different kinds of meat?
You can use different kinds of meat in your beef and barley soup, such as pork or lamb. Please make sure the meat is cooked before adding it to the soup.
Can I use different kinds of vegetables?
You can use different kinds of vegetables in your beef and barley soup. Just make sure they are cut into small pieces to cook evenly.
What is the best way to cook the barley?
The best way to cook the barley is by simmering it in water for about 20 minutes. Once it is cooked, drain any excess water and add it to the soup.
Easy Beef And Barley Soup
1 medium yellow onion
3 medium carrots
3 medium stalks of celery
2 cloves garlic
1 1/2 pounds boneless beef chuck (stew meat, steak, or roast)
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
2 (32-ounce) boxes of low-sodium beef broth
1 (14-ounce) can of diced tomatoes
3/4 cup pearl barley
1 dried bay leaf
Chopped fresh parsley leaves, for garnish (optional)
- Please prepare the following, adding each to the same medium bowl as you complete it: Dice 1 medium yellow onion, peel and slice 3 medium carrots into 1/4-inch-thick rounds, and slice 3 medium celery stalks into 1/4-inch pieces. Finely chop 2 garlic cloves.
- Cut 1 1/2 pounds of beef chuck into 1/2-inch pieces. Pat dry with paper towels and season with 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
- Heat 1 tablespoon of the olive oil in a Dutch oven or large stockpot over medium-high heat until shimmering. Add half of the beef in a single layer and cook until browned but not cooked through, about 2 minutes per side. Transfer to a plate. Repeat with browning the remaining beef, then transfer to the plate.
- Heat the remaining 1 tablespoon olive oil in the same pot over medium-high heat until shimmering. Add the onion mixture and cook, occasionally stirring, until fragrant and begin to soften, 3 to 5 minutes. Add the garlic, 1 teaspoon dried thyme, and the remaining 1 teaspoon kosher salt and cook until fragrant, about 30 seconds more.
- Add 1 tablespoon of tomato paste and stir to coat the vegetables. Cook until darkened in color, about 1 minute. Return the beef and any accumulated juices to the pot and add 2 boxes of low-sodium beef broth, 1 (14-ounce) can diced tomatoes and their juices, 3/4 cup pearled barley, and 1 dried bay leaf. Stir to combine and bring to a boil over high heat.
- Reduce the heat to medium-low and simmer uncovered until the barley is tender, 40 to 50 minutes. Meanwhile, coarsely chop 1/4 cup of fresh parsley leaves.
- Remove and discard the bay leaf. Ladle the soup into bowls, garnish with the parsley, and serve.