Hearty Beef Barley Soup: A Comforting Classic

Introduction: Indulge in the warmth and nourishment of our Beef Barley Soup, a timeless comfort food that soothes the soul and tantalizes the taste buds. Bursting with tender chunks of beef, wholesome barley, and aromatic vegetables, this hearty soup is a delightful blend of savory flavors and hearty textures. Whether enjoyed as a satisfying meal on a chilly evening or as a comforting remedy for the winter blues, this recipe promises to evoke feelings of contentment and culinary bliss. Let’s embark on a culinary journey and discover the secrets to crafting the perfect Beef Barley Soup.

Preparation Time:

  • 20 minutes

Cooking Time:

  • Approximately 2 hours

Total Time:

  • Approximately 2 hours and 20 minutes

Servings:

  • 6-8 servings

Ingredients:

For the Soup:

  • 2 tablespoons vegetable oil
  • 2–3 lbs chuck roast, cut into bite-sized pieces
  • 2 carrots, sliced into thin rounds
  • 2 stalks celery, thinly sliced
  • 1 medium onion, finely chopped
  • 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 diced tomatoes (14.5 ounces)
  • 1 bay leaf
  • 2/3 cup medium barley
  • 1 can corn, drained (14.5 ounces)

Instructions:

1. Searing the Beef:

  • In a Dutch oven or large stockpot, heat vegetable oil over medium heat.
  • Add the bite-sized pieces of chuck roast and sear them until browned on all sides. This step helps to enhance the flavor and texture of the beef. Once seared, transfer the beef to a plate and set it aside.

2. Sautéing the Vegetables:

  • In the same pot, add the sliced carrots, celery, and finely chopped onion. Sauté the vegetables for 4-5 minutes until they begin to soften and caramelize.
  • Add the crushed garlic, dried parsley, dried oregano, and ground thyme to the pot. Cook for an additional minute, stirring constantly, to release the aromatic flavors of the herbs and garlic.

3. Simmering the Soup:

  • Return the seared beef to the pot along with any accumulated juices. Pour in the low-sodium beef broth and add the diced tomatoes and bay leaf. Stir to combine all the ingredients.
  • Reduce the heat to low and simmer the soup, covered, for 1 1/2 hours or until the beef is fork-tender and the flavors have melded together.

4. Adding Barley and Corn:

  • After simmering, add the medium barley and drained corn to the pot. Stir to incorporate them into the soup.
  • Cover the pot with a lid and continue to simmer for an additional 30 minutes to allow the barley to cook and absorb the flavors of the soup.

5. Finishing Touches:

  • Once the barley is tender and cooked through, remove the lid from the pot.
  • If desired, skim off any excess fat or foam from the surface of the soup for a cleaner presentation.
  • Taste the soup and adjust the seasoning with salt and pepper according to your preference.

6. Serving the Soup:

  • Ladle the piping hot Beef Barley Soup into serving bowls, ensuring each portion contains a generous amount of beef, barley, and vegetables.
  • Garnish the soup with a sprinkle of freshly chopped parsley or a drizzle of olive oil for a touch of freshness and flavor.
  • Serve the soup alongside crusty bread or artisanal crackers for a complete and satisfying meal.

Conclusion: Elevate your dining experience with our delectable Beef Barley Soup—a culinary masterpiece that combines wholesome ingredients with exquisite flavors. From the succulent chunks of beef to the hearty barley and vibrant vegetables, each spoonful offers a symphony of tastes and textures that delight the senses. Whether shared with loved ones around the dinner table or savored as a comforting solo indulgence, this soup is sure to warm your heart and nourish your soul. Embrace the essence of home-cooked goodness with this timeless classic, and savor the joy of homemade comfort food at its finest.

Beef Barley Soup

INGREDIENTS:

2 tablespoons vegetable oil

2–3 lbs chuck roast

2 carrots sliced in thin rounds

2 stalks celery sliced thin

1 medium onion chopped fine

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 diced tomatoes (14.5 ounce)

1 bay leaf

2/3 cup medium Barley

1 can corn drained (14.5 ounce)

INSTRUCTIONS:

In dutch oven or large stockpot heat vegetable oil over medium heat. Add beef and sear. Remove beef to a plate.

Add carrots, celery, and onion and cook for 4-5 minutes. Add the garlic, parsley, oregano and thyme and cook for just 1 minute; stirring constantly.

Add the beef broth, diced tomatoes, bay leaf and beef back to the pot. Reduce heat and simmer for 1 1/2 hours or until the roast is fork tender. Add barley and corn; cover with lid for 30 minutes. Remove lid and continue simmering for 15 minutes.

Remove roast from the pot and trim cutting the beef away from any gristle or fat. Cut or shred into bite size chunks and return to the pot.