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!
PrintBeef and Barley Soup Recipe
- Total Time: 2 hours
Ingredients
Instructions
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 250 kcal