Beef & Barley Soup

Instructions

Step 1: Brown the Beef Start by heating a large pot or Dutch oven over medium-high heat. Add the olive oil and brown the beef stew meat in batches, ensuring that each piece is browned on all sides. This will enhance the flavor of the beef and help build a rich base for your soup. Once browned, remove the beef and set it aside.

Step 2: Sauté the Vegetables In the same pot, add the diced onion, carrots, and celery. Sauté the vegetables for about 5-7 minutes until they begin to soften. Add the minced garlic and cook for another minute until fragrant.

Step 3: Add the Broth and Seasonings Return the browned beef to the pot and pour in the beef broth and water. Stir in the diced tomatoes (with their juices), bay leaf, thyme, rosemary, and a pinch of salt and pepper. Bring the mixture to a simmer.

Step 4: Add the Barley Once the soup is simmering, add the pearl barley. Stir it in well, and reduce the heat to low. Cover the pot and let it simmer for about 45 minutes to 1 hour, or until the beef is tender and the barley is cooked through. Stir occasionally to ensure nothing sticks to the bottom of the pot.

Step 5: Taste and Adjust After cooking, taste the soup and adjust the seasoning with additional salt and pepper as needed. If you like a bit more flavor, you can also add a splash of Worcestershire sauce or a squeeze of lemon juice to brighten it up.

Step 6: Serve Remove the bay leaf and discard it. Ladle the soup into bowls and garnish with fresh chopped parsley if desired. Serve hot with a slice of crusty bread or a side salad for a complete meal.

Tips for the Best Beef & Barley Soup

• Choosing the Right Beef: For the best results, use beef stew meat that has some marbling. This will keep the meat tender and flavorful. Chuck roast is a popular choice for stews and soups.
• Barley Texture: If you prefer a thicker soup, you can add more barley. If you like a brothier soup, use less barley. The barley will absorb a lot of the liquid, so make sure you have enough broth for your desired consistency.
• Slow Cooker Option: You can easily make this soup in a slow cooker. After browning the beef and sautéing the vegetables, add all the ingredients to the slow cooker and cook on low for 6-8 hours, or until the beef is tender and the barley is fully cooked.
• Freezing: This soup freezes well. Let it cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months. To reheat, simply thaw and warm on the stove.

Health Benefits

Beef & Barley Soup is not only delicious but also packed with nutrients:

• Protein: The beef provides a good source of protein, which is essential for muscle repair and overall health.
• Fiber: Barley is an excellent source of fiber, which aids in digestion and helps keep you feeling full.
• Vitamins & Minerals: The vegetables in this soup provide essential vitamins (like Vitamin A from the carrots) and minerals, including potassium and magnesium.
• Low in Fat: By using lean beef and low-sodium broth, this soup can be a healthier option compared to many other hearty soups.

Conclusion

Beef & Barley Soup is the ultimate comfort food, offering a perfect balance of flavors and nutrition. It’s an easy, versatile dish that can be enjoyed on a chilly day or as a meal prep option for the week ahead. Whether you’re cooking for your family or having a quiet night in, this soup is sure to hit the spot. Enjoy!