Warm up with a bowl of this Beef Barley Soup, a hearty and wholesome dish that’s perfect for chilly days. Packed with tender chuck roast, nutritious vegetables, and chewy barley, this soup is a complete meal in one pot. The rich flavors of beef broth, aromatic herbs, and a hint of tomatoes make this recipe a family favorite. Whether you’re meal prepping or craving comfort food, this soup is sure to hit the spot. Let’s dive into the details!
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Why You’ll Love This Recipe
- Hearty and Filling: Packed with tender beef, chewy barley, and vegetables, this soup is a complete meal.
- Comfort Food at Its Best: Warm, flavorful, and perfect for cold weather.
- Easy to Make: Simple ingredients and straightforward steps make this recipe a breeze.
- Meal Prep Friendly: Makes a large batch, perfect for leftovers or freezing.
Key Ingredients:
- Chuck Roast: Rich, flavorful, and tender when slow-cooked.
- Barley: Adds texture and heartiness to the soup.
- Beef Broth & Diced Tomatoes: Build a deep, savory base.
- Carrots, Celery, Onion & Garlic: A classic aromatic combo.
- Herbs & Spices: Parsley, oregano, thyme, and bay leaf for layers of flavor.
- Corn: A hint of sweetness to balance the dish.
Tips and Tricks
- Use Chuck Roast: For the best flavor and tenderness, use chuck roast if time allows.
- Sear the Beef: Searing the beef adds depth of flavor to the soup.
- Low-Sodium Broth: Opt for low-sodium beef broth to control the salt level.
- Fresh Herbs: If available, substitute dried herbs with fresh parsley, oregano, or thyme for a brighter flavor.
- Avoid Overcooking Barley: Cook the barley just until tender to prevent it from becoming mushy.
Variations and Customizations
- Vegetarian Option: Replace the beef with mushrooms or lentils and use vegetable broth.
- Spicy Kick: Add a pinch of cayenne pepper or Cajun seasoning for heat.
- Extra Veggies: Toss in diced potatoes, green beans, or peas for added nutrition.
- Grain Swap: Substitute barley with farro, quinoa, or brown rice.
Pairing Suggestions
- Bread: Serve with crusty bread, garlic toast, or dinner rolls for dipping.
- Salad: Pair with a simple green salad or Caesar salad for a complete meal.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave.
- Freezer: Freeze in portion-sized containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Popular Questions
1. Can I use a different cut of beef?
Yes, you can use stew meat or brisket, but chuck roast is ideal for its tenderness and flavor.
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2. Can I make this soup in a slow cooker?
Absolutely! Sear the beef and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6-8 hours. Add the barley and corn during the last hour of cooking.
3. How do I thicken the soup?
If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the soup during the last 10 minutes of cooking.
4. Can I use quick-cooking barley?
Yes, but add it during the last 15-20 minutes of cooking to prevent it from becoming too soft.
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Beef Barley Soup
- Total Time: 2 hours 45 minutes
- Yield: 8 servings 1x
Description
This hearty, comforting soup is packed with tender beef, wholesome barley, and flavorful vegetables. Slow-simmered to perfection, it’s the ultimate cozy meal for chilly days!
Ingredients
Here’s what you’ll need to make this comforting soup:
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- 2 tablespoons vegetable oil
- 2–3 lbs chuck roast
- 2 carrots, sliced into thin rounds
- 2 stalks celery, sliced thinly
- 1 medium onion, chopped finely
- 3 cloves garlic, crushed
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- 1/4 teaspoon ground thyme
- 6 cups low-sodium beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 bay leaf
- 2/3 cup medium barley
- 1 can (14.5 oz) corn, drained
Instructions
- Sear the Beef: In a Dutch oven or large stockpot, heat the vegetable oil over medium heat. Add the chuck roast and sear on all sides until browned. Remove the beef and set aside.
- Sauté the Vegetables: In the same pot, add the carrots, celery, and onion. Cook for 4-5 minutes until slightly softened. Stir in the crushed garlic, parsley, oregano, and thyme, and cook for 1 minute, stirring constantly.
- Simmer the Soup: Return the seared beef to the pot. Add the beef broth, diced tomatoes, and bay leaf. Reduce the heat to low, cover, and simmer for 1 1/2 hours, or until the beef is fork-tender.
- Add Barley and Corn: Stir in the barley and drained corn. Cover and simmer for an additional 30 minutes.
- Finish Cooking: Remove the lid and simmer for another 15 minutes to thicken the soup slightly.
- Prepare the Beef: Remove the beef from the pot and trim away any gristle or fat. Cut or shred the beef into bite-sized pieces and return it to the soup.
- Serve and Enjoy: Ladle the soup into bowls and serve hot. Garnish with fresh parsley or a sprinkle of black pepper if desired.
Notes
- For a richer flavor, use homemade beef broth instead of store-bought.
- If you don’t have barley, substitute with another grain like farro or rice.
- Always taste and adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
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