This Hearty Beef and Barley Soup is the ultimate comfort food, perfect for chilly days when you’re craving something warm and nourishing. The tender chunks of beef, nutritious barley, and wholesome vegetables make this soup not only delicious but also filling. It’s a one-pot wonder that brings together rich flavors, thanks to the slow simmering process that allows the ingredients to blend harmoniously.

Full Recipe:

Ingredients:

• 1 (3-pound) beef chuck roast, cut into 1-inch cubes
• ½ cup barley
• 1 bay leaf
• 2 tablespoons oil (vegetable or olive oil)
• 3 carrots, chopped
• 3 stalks celery, chopped
• 1 onion, chopped
• 1 (16-ounce) package frozen mixed vegetables (peas, corn, green beans)
• 4 cups water
• 1 (28-ounce) can chopped stewed tomatoes
• 4 beef bouillon cubes
• 1 tablespoon white sugar
• ¼ teaspoon ground black pepper, or more to taste
• Salt to taste

Directions:

Step 1: Sear the Beef

1. In a large pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat.
2. Season the cubed beef with salt and pepper. Add the beef to the pot in batches, ensuring the pieces are not overcrowded.
3. Sear the beef until browned on all sides, about 3-5 minutes per batch. Once browned, remove the beef from the pot and set aside.

Step 2: Sauté the Vegetables

1. In the same pot, add the chopped carrots, celery, and onion. Sauté for 5-7 minutes, until the onions are soft and translucent.
2. Add the bay leaf and barley to the pot and stir to combine with the vegetables.

Step 3: Build the Soup Base

1. Pour in 4 cups of water and add the beef bouillon cubes. Stir until the bouillon is dissolved.
2. Return the seared beef to the pot and stir in the chopped stewed tomatoes (with their juice), white sugar, and ground black pepper.
3. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 1.5 to 2 hours, stirring occasionally. The beef should become tender, and the flavors will meld beautifully.

Step 4: Add the Mixed Vegetables

1. After the soup has simmered for 1.5 to 2 hours, add the frozen mixed vegetables.
2. Cook for an additional 20-30 minutes, or until the barley is fully cooked and the vegetables are tender.

Step 5: Season and Serve

1. Taste the soup and adjust seasoning by adding more salt or pepper if needed.
2. Remove the bay leaf before serving.
3. Ladle the soup into bowls and enjoy with crusty bread or a side salad.

Prep Time: 20 minutes | Cooking Time: 2 hours 30 minutes | Total Time: 2 hours 50 minutes

Kcal: 350 kcal per serving | Servings: 6 servings

 

Nutritional Information (Per Serving):

• Calories: 350 kcal
• Total Fat: 12g
• Saturated Fat: 4g
• Cholesterol: 65mg
• Sodium: 850mg
• Total Carbohydrates: 30g
• Dietary Fiber: 6g
• Sugars: 7g
• Protein: 30g

Cooking Tips:

1. Browning the Beef: Make sure to sear the beef properly to lock in the flavor. Avoid overcrowding the pan while browning, as this can cause the beef to steam rather than sear.
2. Barley: You can use pearl barley, which cooks faster and adds a nice chewy texture to the soup. If you prefer, you can also use hulled barley, which is more nutritious but takes longer to cook.
3. Veggie Additions: Feel free to add or substitute other vegetables based on what you have on hand. Potatoes, parsnips, or turnips would work well in this hearty soup.
4. Thicker Soup: If you prefer a thicker soup, you can simmer it uncovered for the last 30 minutes to allow some of the liquid to evaporate.

Storage Tips:

1. Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, making it even tastier the next day.
2. Freezing: This soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stovetop.
3. Reheating: Reheat the soup gently over low heat on the stovetop, stirring occasionally. You may need to add a bit of water or broth to thin the soup as it tends to thicken after being refrigerated or frozen.

Frequently Asked Questions (FAQs):

1. Can I use a different cut of beef for this soup? Yes, you can use any type of stew beef, such as brisket or beef shank. Just ensure the beef is cooked long enough to become tender.
2. Can I use fresh vegetables instead of frozen? Absolutely! You can use fresh vegetables such as peas, green beans, and corn. Add them during the last 20-30 minutes of cooking for the best results.
3. Is there a gluten-free option for barley? Yes, you can substitute the barley with quinoa or rice for a gluten-free alternative.
4. How can I make this soup in a slow cooker? Brown the beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours. Add the barley and frozen vegetables in the last 1-2 hours of cooking.

Conclusion:

Whether you’re serving it for a family dinner or making it in large batches to enjoy throughout the week, this soup is sure to become a favorite. It’s versatile, easy to make, and can be adapted to suit various tastes by adding different vegetables or herbs. Pair it with some crusty bread, and you have a complete, comforting meal that everyone will love. Plus, it freezes beautifully, making it a convenient option for meal prepping.