Warm up with a comforting bowl of Beef Barley Soup, a classic dish that combines tender beef, nutritious barley, and a medley of vegetables. This hearty soup is not just delicious; it’s also packed with nutrients, making it a perfect choice for family dinners or meal prep. Easy to make, this recipe will quickly become a favorite in your kitchen.
Ingredients
– 1 lb beef stew meat, cut into 1-inch pieces
– 1 cup pearl barley
– 1 medium onion, chopped
– 2 carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 8 cups beef broth
– 1 can diced tomatoes (14.5 oz)
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe makes approximately 6 servings. Preparation time is about 15 minutes, and cooking time is around 1 hour.
Nutritional Value
Each serving (1 cup) contains approximately 250 calories, 15g protein, 8g fat, 30g carbohydrates, and 5g fiber. This nutritional information is calculated for one person.
Step-by-Step Cooking Process
- In a large pot, heat 1 tbsp of oil over medium heat.
- Add the beef stew meat and brown on all sides.
- Remove the beef and set aside.
- In the same pot, add onions, carrots, and celery; sauté until softened.
- Add minced garlic and cook for another minute.
- Return the beef to the pot and stir in the barley.
- Pour in the beef broth and add diced tomatoes.
- Season with thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 45 minutes.
- Adjust seasoning if needed and serve hot, garnished with parsley.
Alternative Ingredients
You can substitute the beef with turkey or chicken for a lighter version. Additionally, you can use quinoa instead of barley for a gluten-free option. Feel free to add any seasonal vegetables you have on hand.
Serving and Pairings
Beef Barley Soup pairs wonderfully with crusty bread, a fresh garden salad, or a side of roasted vegetables. It also makes a great filling for a hearty sandwich.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or microwave until warmed through. This soup can also be frozen for up to 3 months; just make sure to cool it completely before freezing.
Cooking Mistakes
- Overcooking the beef can make it tough; ensure it’s just browned.
- Not rinsing barley can lead to gritty soup; rinse well before adding.
- Adding too much salt at once can overpower the dish; season gradually.
- Skipping the sauté step can result in less flavor; take your time.
- Using low-quality beef broth can affect the taste; opt for quality.
Helpful Tips
- For extra flavor, add a splash of red wine to the broth.
- Chill the soup quickly to preserve freshness if storing.
- Experiment with herbs like rosemary or bay leaves for depth.
- Adjust the thickness by adding more broth as desired.
FAQs
Can I use frozen vegetables in this soup?
Yes, frozen vegetables are a convenient option and can be added directly to the pot. They will cook down nicely in the soup.
How long can I store the soup?
Beef Barley Soup can be stored in the fridge for up to 3 days and can be frozen for up to 3 months when properly sealed.
Is this soup gluten-free?
Traditional barley soup is not gluten-free. However, you can substitute barley with quinoa for a gluten-free version.
Can I make this soup in a slow cooker?
Absolutely! Brown the beef and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
Can I add more spices?
Yes, feel free to experiment with spices like paprika, cumin, or even a pinch of cayenne for some heat. Adjust according to your taste.
Conclusion
Beef Barley Soup is a delightful dish that combines flavors and nutrition in every spoonful. Perfect for chilly days or meal prep, this hearty soup is sure to please your family and friends. Give it a try, and enjoy the warmth and comfort it brings!
Beef Barley Soup Recipe
Ingredients
- 1 lb beef stew meat cut into 1-inch pieces
- 1 cup pearl barley
- 1 medium onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 8 cups beef broth
- 1 can diced tomatoes 14.5 oz
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat 1 tbsp of oil over medium heat.
- Add the beef stew meat and brown on all sides.
- Remove the beef and set aside.
- In the same pot, add onions, carrots, and celery; sauté until softened.
- Add minced garlic and cook for another minute.
- Return the beef to the pot and stir in the barley.
- Pour in the beef broth and add diced tomatoes.
- Season with thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 45 minutes.
- Adjust seasoning if needed and serve hot, garnished with parsley.
