Beef and Barley Soup – Get ready to warm your soul with our Best Ever Beef and Barley Soup! This recipe is a comforting bowl of goodness that will make you feel like you’re wrapped in a cozy blanket. With tender chunks of beef, wholesome vegetables, and the nutty flavor of pearl barley, this soup is a complete meal on its own. Join us on a culinary journey as we unveil the secrets to creating this mouthwatering dish that will keep you coming back for more.
Picture this: it’s a chilly winter evening, and the aroma of rich, simmering soup fills the air. As the savory scent wafts through the house, your loved ones eagerly gather around the kitchen, their eyes gleaming with anticipation. This is a familiar scene in our household, where our Best Ever Beef and Barley Soup has become a cherished tradition. From the first spoonful, it’s an explosion of flavors that transports us to a place of comfort and togetherness. This recipe has not only warmed our bodies but also warmed our hearts, becoming a beloved staple that we’ve shared countless times with family and friends.
Why This Soup Will Make Your Taste Buds Dance?
- Tender chunks of beef: We use succulent flank steak or chuck steak, cooked to perfection and cut into bite-sized pieces. Each spoonful is a meaty delight!
- Wholesome vegetables: Sliced carrots, chopped onions, minced garlic, celery, and diced green pepper come together to add vibrant colors and a nutritious touch to the soup.
- Nutty pearl barley: This ancient grain is the star of the show, lending a unique texture and a hearty flavor that will keep you satisfied.
- Rich and savory broth: With reduced sodium beef broth, petite diced tomatoes, Worcestershire sauce, dried thyme, and a touch of red wine (optional), our soup boasts a robust broth that will have you savoring every spoonful.
- Quick and easy preparation: This recipe requires minimal effort but yields maximum flavor. You’ll have a steaming bowl of goodness on your table in no time!
Ingredients:
- 1 tablespoon (15 ml) olive oil
- 1 onion, chopped
- 1 garlic clove, minced
- 2 carrots, sliced
- 1 stalk celery, sliced
- 2 cups (300 g) cooked flank steak or chuck steak, cut into 1-inch (2.5 cm) pieces
- 6 cups (1.4 L) reduced sodium beef broth
- 1 can (14-15 oz./400-425 g) petite diced tomatoes, undrained
- 1/2 green pepper, diced
- 2/3 cup (120 g) pearl barley
- 1 tablespoon (15 ml) Worcestershire sauce
- 1/4 teaspoon dried thyme
- 1 package beef gravy mix
- 1 bay leaf
- 2 tablespoons (30 ml) red wine (optional, but highly recommended for exceptional flavor)
- 2 tablespoons (30 ml) fresh parsley or 2 teaspoons dried parsley
- Salt and pepper to taste
Directions:
In a stock pot, heat olive oil over medium-high heat. Add the steak and brown it on all sides. Once browned, add the chopped onions and minced garlic, and cook until they become softened and aromatic.
Add the remaining ingredients to the pot, including carrots, celery, beef broth, petite diced tomatoes, green pepper, pearl barley, Worcestershire sauce, dried thyme, beef gravy mix, bay leaf, red wine (if using), fresh parsley, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for approximately 40-50 minutes, or until the pearl barley is cooked and tender.
Once the soup is ready, discard the bay leaf and get ready to indulge! Ladle the hot, fragrant soup into bowls, and savor each spoonful of this comforting creation.
Notes:
- Feel free to customize the soup by adding additional vegetables such as peas or corn for extra color and texture.
- If you prefer a thicker broth, you can adjust the consistency by adding more beef gravy mix or simmering the soup uncovered for a little longer.
- This recipe can easily be doubled or halved to accommodate larger or smaller gatherings.
- Don’t forget to serve the soup with some crusty bread or garlic breadsticks for dipping and sopping up all that delicious broth.
In conclusion, our Best Ever Beef and Barley Soup is more than just a recipe—it’s a testament to the power of comfort food and the joy it brings to our lives. From the first taste to the last, this hearty soup warms not only our bodies but also our souls. The tender chunks of beef, wholesome vegetables, and nutty pearl barley come together in a symphony of flavors that will have you coming back for seconds. Whether you’re looking for a satisfying meal on a chilly evening or a dish to share with loved ones, this soup is sure to hit the spot.
So, gather around the table, ladle out a steaming bowl of this delectable creation, and let its aroma and taste transport you to a place of comfort and togetherness. Make it a part of your own family traditions and create lasting memories that will be cherished for years to come. From our kitchen to yours, we invite you to experience the warmth and deliciousness of our Best Ever Beef and Barley Soup. Enjoy every spoonful and savor the simple pleasures that food brings to our lives.
Frequently Asked Questions
Can I use a different type of meat instead of flank or chuck steak?
Absolutely! While flank or chuck steak provides a wonderful tenderness and flavor, you can also use other cuts like stewing beef or even leftover roast beef. Just make sure to adjust the cooking time accordingly to ensure the meat is tender.
Can I make this soup in a slow cooker?
Definitely! To make it in a slow cooker, follow steps 1 and 2 in a skillet or stovetop-safe slow cooker insert. Then transfer the mixture to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the barley is tender.
Can I freeze the leftovers?
Absolutely! This soup freezes well, so you can enjoy it on those busy days when you need a quick and comforting meal. Allow the soup to cool completely, then store it in airtight containers or freezer bags. It will keep well for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.
Beef and Barley Soup
Ingredients
- 1 tablespoon 15 ml olive oil
- 1 onion chopped
- 1 garlic clove minced
- 2 carrots sliced
- 1 stalk celery sliced
- 2 cups 300 g cooked flank steak or chuck steak, cut into 1-inch (2.5 cm) pieces
- 6 cups 1.4 L reduced sodium beef broth
- 1 can 14-15 oz./400-425 g petite diced tomatoes, undrained
- 1/2 green pepper diced
- 2/3 cup 120 g pearl barley
- 1 tablespoon 15 ml Worcestershire sauce
- 1/4 teaspoon dried thyme
- 1 package beef gravy mix
- 1 bay leaf
- 2 tablespoons 30 ml red wine (optional, but highly recommended for exceptional flavor)
- 2 tablespoons 30 ml fresh parsley or 2 teaspoons dried parsley
- Salt and pepper to taste
Instructions
- In a stock pot, heat olive oil over medium-high heat. Add the steak and brown it on all sides. Once browned, add the chopped onions and minced garlic, and cook until they become softened and aromatic.
- Add the remaining ingredients to the pot, including carrots, celery, beef broth, petite diced tomatoes, green pepper, pearl barley, Worcestershire sauce, dried thyme, beef gravy mix, bay leaf, red wine (if using), fresh parsley, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for approximately 40-50 minutes, or until the pearl barley is cooked and tender.
- Once the soup is ready, discard the bay leaf and get ready to indulge! Ladle the hot, fragrant soup into bowls, and savor each spoonful of this comforting creation.
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