Description
Hearty beef barley soup delivers comfort straight from grandma’s kitchen, blending tender beef chunks with pearl barley and rich, savory broth. Warm spoons of this classic winter meal will transport you to moments of pure culinary satisfaction.
Ingredients
Scale
Protein:
- 1 pound (500 g) stewing beef, cut into bite-sized cubes
Vegetables:
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup mushrooms, sliced (optional)
Seasonings and Liquids:
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 cup pearl barley, rinsed
- 1 can (14 ounces/400 g) diced tomatoes
- 8 cups (2 liters) beef broth or stock
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Fresh parsley, chopped, for garnish
Instructions
- Prepare a large pot or Dutch oven and heat olive oil over medium-high temperature, creating a sizzling surface for meat caramelization.
- Season beef cuts with salt and pepper, then carefully sear each piece until a rich golden-brown crust develops on all surfaces, ensuring deep flavor development.
- Transfer browned meat to a separate plate, keeping the flavorful residue in the cooking vessel.
- Introduce chopped onions, carrots, and celery into the pot, allowing vegetables to soften and release their aromatic essence for approximately 5 minutes.
- Incorporate minced garlic and briefly toast until its fragrant notes permeate the kitchen.
- Reintroduce the seared beef to the vegetable medley, creating a robust foundation for the soup.
- Pour in beef broth, gently adding barley, diced tomatoes, thyme, rosemary, and bay leaves, stirring to harmonize all ingredients.
- Elevate the mixture to a rolling boil, then reduce heat to a gentle simmer, covering the pot to allow flavors to meld and intensify.
- Let the soup slowly transform over 1.5 to 2 hours, periodically stirring and checking meat tenderness and barley’s texture.
- During the final 20 minutes, fold in sliced mushrooms if desired, enriching the soup’s complexity.
- Remove bay leaves and taste the soup, adjusting seasoning with additional salt and pepper to perfect the flavor profile.
- Ladle the hearty soup into warm bowls, garnish with fresh parsley, and serve alongside crusty bread for a complete, comforting meal.
Notes
- Sear beef in batches to ensure each piece develops a rich, caramelized exterior that locks in deep flavor and prevents steaming.
- Choose tough, budget-friendly cuts like chuck roast or short ribs for maximum tenderness and robust beef flavor after slow cooking.
- Add mushrooms during the last 20 minutes to maintain their texture and prevent them from becoming mushy or losing their delicate earthy taste.
- Make this soup gluten-free by swapping pearl barley with quinoa or rice, which maintain similar hearty and filling characteristics while accommodating dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 60 mg