Description
Hearty beef barley soup brings rustic comfort straight from grandma’s kitchen, packed with tender meat and wholesome vegetables. Warm spices and rich broth promise a delightful meal that nourishes both body and soul, inviting you to savor each comforting spoonful.
Ingredients
Scale
Proteins:
- 1.5 pounds (680 grams) beef stew meat, cut into bite-sized pieces
Vegetables and Aromatics:
- 1 large onion, diced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
Seasonings and Other Ingredients:
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 tablespoon tomato paste
- 8 cups (1.9 liters) beef broth (low-sodium)
- 1 cup (200 grams) pearl barley
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon Worcestershire sauce
- ¼ cup (15 grams) chopped fresh parsley (for garnish)
Instructions
- Prepare the protein by seasoning chunks of beef with a pinch of salt and ground black pepper. Heat olive oil in a robust cooking vessel over medium-high temperature.
- Carefully sear beef portions in batches, allowing each piece to develop a rich, caramelized exterior. Transfer browned meat to a separate plate, preserving the flavorful cooking residue.
- Introduce diced onions, sliced carrots, and chopped celery into the same cooking vessel. Sauté the vegetables until they become translucent and slightly softened, releasing their aromatic essence.
- Incorporate minced garlic and tomato paste, stirring vigorously to prevent burning and develop a deep, complex flavor profile. Allow the ingredients to meld together for a brief moment.
- Reintroduce the seared beef to the vegetable mixture, creating a harmonious base for the soup. Pour in beef broth, ensuring all ingredients are thoroughly combined.
- Add pearl barley, aromatic herbs like bay leaves, thyme, and rosemary. Introduce diced tomatoes with their natural juices and a splash of Worcestershire sauce for depth.
- Bring the liquid to a gentle boil, then reduce heat to a low simmer. Cover the pot and allow the soup to slowly develop its flavors, occasionally stirring to prevent sticking.
- Patiently wait while the beef becomes tender and the barley softens, absorbing the rich, savory broth. This process typically takes approximately 75-90 minutes.
- Eliminate bay leaves and taste the soup, adjusting seasoning with additional salt and pepper as desired. The consistency should be hearty and robust.
- Ladle the steaming soup into serving bowls, garnishing with freshly chopped parsley to add a bright, herbaceous finish. Serve immediately for optimal enjoyment.
Notes
- Tenderize Tough Cuts: Choose chuck or stew meat and brown thoroughly to develop deep, rich flavors that break down muscle fibers, ensuring melt-in-your-mouth beef texture.
- Barley Absorption Trick: Rinse pearl barley before adding to remove excess starch, preventing the soup from becoming overly thick and maintaining a clean, hearty consistency.
- Low and Slow Magic: Simmer the soup gently to allow ingredients to meld together, transforming simple components into a comforting, deeply satisfying meal that warms you from inside out.
- Dietary Flexibility: Easily make this soup gluten-free by substituting barley with quinoa or rice, and use low-sodium broth for those watching salt intake without compromising robust flavor profile.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 80mg