Beef Barley Soup

OUSSA


 


"A Hearty, Flavorful Bowl of Comfort!" 🍲🐄

This Beef Barley Soup is a classic, wholesome dish packed with tender beef, hearty vegetables, and nutty barley in a rich, seasoned broth. Whether you prepare it quickly with stew meat or slow-cook it with chuck roast, this soup is perfect for cozy dinners or meal prepping for the week.

Ingredients

For the Soup Base:

  • 2 tablespoons olive oil – For browning the beef and sautéing vegetables.
  • 1.5 lbs stew meat or chuck roast, cubed – Provides tender, flavorful beef.
  • Salt and black pepper, to taste – For seasoning the beef.
  • 1 medium onion, finely chopped – Adds sweetness and depth.
  • 3 garlic cloves, minced – Infuses the soup with savory flavor.

Vegetables and Barley:

  • 2 medium carrots, diced – Adds sweetness and color.
  • 2 celery stalks, diced – Provides a subtle crunch and flavor.
  • 1 (14.5 oz) can diced tomatoes – Enhances the broth with a tangy richness.
  • 1 cup corn (fresh, canned, or frozen) – Adds a touch of sweetness.
  • 1 cup pearl barley – A hearty grain that absorbs the rich broth.

For the Broth:

  • 6 cups beef broth – The savory foundation of the soup.
  • 1 teaspoon dried thyme – Adds an earthy, herbal note.
  • 1 bay leaf – Enhances the flavor with a subtle aroma.
  • 1 tablespoon Worcestershire sauce – Boosts umami flavor.

How to Make Beef Barley Soup

Step 1: Brown the Beef

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
  2. Season the beef cubes with salt and black pepper.
  3. Add the beef to the pot and brown on all sides (work in batches if necessary). Remove the beef and set aside.

Step 2: Sauté the Vegetables

  1. In the same pot, add more olive oil if needed.
  2. Sauté the onions, carrots, and celery for 4–5 minutes, or until softened.
  3. Add the garlic and cook for an additional 30 seconds until fragrant.

Step 3: Build the Soup Base

  1. Stir in the diced tomatoes, beef broth, thyme, bay leaf, and Worcestershire sauce.
  2. Return the browned beef to the pot.

Step 4: Cook the Soup

  • For Quick Stew Meat: Simmer for 40–50 minutes, or until the beef is tender.
  • For Chuck Roast: Reduce heat to low, cover, and simmer for 1.5–2 hours until the beef is fork-tender.

Step 5: Add the Barley and Corn

  1. Stir in the barley and corn.
  2. Simmer uncovered for an additional 25–30 minutes, or until the barley is tender and cooked through.

Step 6: Finish and Serve

  1. Remove the bay leaf and taste the soup. Adjust seasoning with more salt and pepper if needed.
  2. Ladle the soup into bowls and garnish with fresh parsley if desired.

Why You’ll Love This Recipe

  • Hearty and Nutritious: Packed with protein, fiber, and wholesome vegetables.
  • Customizable: Add mushrooms, peas, or potatoes for extra texture and flavor.
  • Great for Meal Prep: Tastes even better the next day and freezes well.

Pro Tips for Success

  1. Make It Low and Slow: Cooking the soup longer deepens the flavor and makes the beef extra tender.
  2. Rinse the Barley: To remove excess starch and prevent the soup from becoming overly thick.
  3. Freezing Tip: If freezing, cook the barley separately and add it when reheating to maintain its texture.

This Beef Barley Soup is a comforting, flavorful dish that’s perfect for chilly nights or anytime you crave a warm, hearty meal. Pair it with crusty bread or a side salad for a complete, satisfying dinner. Enjoy! 😊🍲✨

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