Beef and Barley Soup Recipe

Beef and Barley Soup is a classic comfort food that combines tender beef, nutritious barley, and a medley of vegetables into a delicious and hearty meal. Perfect for cold weather or when you need a nourishing dish, this soup is both filling and flavorful. With a prep time of 15 minutes and a total cooking time of 2 hours, it’s a great option for a weekend meal that can be enjoyed throughout the week. Each serving contains approximately 250 kcal, making it a balanced and healthy choice.

Ingredients to Prepare

This recipe yields 6 servings. Here’s what you’ll need to create this delicious Beef and Barley Soup:

  • 1 pound boneless chuck roast, trimmed and cut into 1-inch pieces
  • 1 ½ cups carrots, thinly sliced
  • 1 ½ cups celery, thinly sliced
  • ⅔ cup onion, chopped
  • 10-12 mushrooms, sliced
  • 2 tablespoons beef base
  • 8-10 cups water
  • 1 or 2 large bay leaves
  • 1 cup uncooked pearl barley
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon garlic, minced

How to Make

1. Sear the Beef:

  • In a large pot or Dutch oven, heat a small amount of oil over medium-high heat.
  • Add the beef pieces and sear until browned on all sides. Remove the beef and set aside.

2. Cook the Vegetables:

  • In the same pot, add the carrots, celery, onion, and mushrooms. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
  • Add the minced garlic and cook for an additional minute until fragrant.

3. Combine Ingredients:

  • Return the beef to the pot. Add the beef base, water, and bay leaves. Bring to a boil, then reduce the heat and simmer for 1 hour.

4. Add Barley:

  • Stir in the pearl barley, salt, and pepper. Continue to simmer for another 45 minutes to 1 hour, or until the barley is tender and the soup has thickened.

5. Serve:

  • Remove the bay leaves before serving. Adjust seasoning with additional salt and pepper if needed.

Helpful Tips

  • Searing the Beef: Searing the beef before simmering adds depth of flavor to the soup. Make sure the beef is browned on all sides.
  • Vegetable Prep: Slice the vegetables uniformly to ensure even cooking.
  • Bay Leaves: Don’t forget to remove the bay leaves before serving as they are not meant to be eaten.

Cooking Tips

  • Beef Base Substitute: If you don’t have beef base, you can use beef broth or bouillon cubes dissolved in water.
  • Barley: Rinse the barley under cold water before adding it to the soup to remove any excess starch.
  • Slow Cooker Option: You can make this soup in a slow cooker. Sear the beef and cook the vegetables as directed, then combine all ingredients in the slow cooker and cook on low for 6-8 hours.

Serving Suggestions

  • Bread: Serve with crusty bread or dinner rolls to soak up the flavorful broth.
  • Salad: Pair with a simple green salad for a complete meal.
  • Garnish: Garnish with fresh parsley or a sprinkle of grated Parmesan cheese for added flavor.

Nutritional Information (Per Serving)

  • Calories: 250 kcal
  • Fat: 10g
  • Carbohydrates: 22g
  • Protein: 20g
  • Sugar: 4g
  • Fiber: 5g

Storage and Leftovers

  • Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat on the stovetop over medium heat until warmed through, or microwave individual servings.
  • Freezing: This soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Similar Recipes to Try

If you love Beef and Barley Soup, you might enjoy these other hearty and comforting recipes:

1. Chicken and Rice Soup: A flavorful and comforting soup with tender chicken, rice, and vegetables.

2. Vegetable Beef Soup: A nutritious and hearty soup loaded with vegetables and tender beef.

3. Lentil Soup: A protein-packed soup with lentils, vegetables, and spices.

4. Minestrone Soup: A classic Italian soup with vegetables, beans, and pasta in a savory broth.

5. Mushroom Barley Soup: A vegetarian option with earthy mushrooms and hearty barley.

Frequently Asked Questions (FAQs)

1. Can I use a different cut of beef?

  • Yes, you can use any stew meat or a tougher cut of beef that becomes tender with slow cooking.

2. Can I use quick-cooking barley?

  • Yes, but adjust the cooking time accordingly as quick-cooking barley will require less time to cook.

3. How can I make this recipe gluten-free?

  • Substitute pearl barley with a gluten-free grain like quinoa or rice.

4. Can I add other vegetables?

  • Absolutely! Potatoes, parsnips, or turnips would be great additions.

5. How do I thicken the soup?

  • If you prefer a thicker soup, you can add a slurry of cornstarch and water towards the end of cooking.

Conclusion

Beef and Barley Soup is a hearty, nutritious, and delicious meal that’s perfect for any time of year. Combining tender beef, wholesome barley, and a variety of vegetables, this soup is both satisfying and flavorful. Easy to prepare and great for leftovers, it’s a recipe that will quickly become a family favorite. Serve it with crusty bread or a fresh salad, and enjoy a comforting bowl of goodness. Don’t forget to share this recipe with your friends and family, and happy cooking!

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Beef and Barley Soup Recipe

Beef and Barley Soup Recipe


  • Author: Elyna
  • Total Time: 2 hours

Ingredients

1 pound boneless chuck roast, trimmed and cut into 1-inch pieces
1 ½ cups carrots, thinly sliced
1 ½ cups celery, thinly sliced
⅔ cup onion, chopped
10-12 mushrooms, sliced
2 tablespoons beef base
8-10 cups water
1 or 2 large bay leaves
1 cup uncooked pearl barley
½ teaspoon salt
½ teaspoon pepper
1 tablespoon garlic, minced

Instructions

In a large pot or Dutch oven, heat a small amount of oil over medium-high heat. Add the beef pieces and sear until browned on all sides. Remove the beef and set aside.
In the same pot, add the carrots, celery, onion, and mushrooms. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Add the minced garlic and cook for an additional minute until fragrant.
Return the beef to the pot. Add the beef base, water, and bay leaves. Bring to a boil, then reduce the heat and simmer for 1 hour.
Stir in the pearl barley, salt, and pepper. Continue to simmer for another 45 minutes to 1 hour, or until the barley is tender and the soup has thickened.

 

Remove the bay leaves before serving. Adjust seasoning with additional salt and pepper if needed.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 45 minutes

Nutrition

  • Serving Size: 6 servings
  • Calories: 250 kcal

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