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#### **Instructions:**
**1. Brown the Beef:**
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat in batches, browning the pieces on all sides for about 5-7 minutes. Once browned, remove the beef from the pot and set aside.
**2. Sauté the Vegetables:**
In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
**3. Add the Barley and Broth:**
Return the browned beef to the pot along with the rinsed barley. Pour in the beef broth and stir in the dried thyme, rosemary, bay leaves, salt, and pepper.
**4. Simmer the Soup:**
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 1 to 1.5 hours, or until the beef is tender and the barley is cooked through. Stir occasionally and add more broth or water if needed.
**5. Adjust Seasoning:**
Taste the soup and adjust the seasoning with additional salt, pepper, or herbs if needed. Remove the bay leaves before serving.
**6. Serve:**
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve with crusty bread for the perfect comfort meal.
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### **Tips for the Best Beef and Barley Soup**
– **Use Lean Beef:**
For a leaner version of this soup, choose lean beef stew meat or even ground beef. If you prefer a richer flavor, you can use chuck roast, which becomes tender and flavorful when simmered.
– **Add More Vegetables:**
You can easily enhance this soup by adding additional vegetables like parsnips, potatoes, or even spinach. Just add them to the pot along with the carrots and celery for a nutritious boost.
– **Make it a Slow Cooker Soup:**
To simplify the process, you can prepare this soup in a slow cooker. After browning the beef, transfer everything to the slow cooker and cook on low for 6-8 hours, or until the beef is tender and the barley is cooked.
– **Frozen Barley Option:**
If you don’t have pearl barley, you can substitute with quick-cooking barley or even farro. Just keep in mind that the cooking time may differ.
– **Add a Splash of Vinegar or Lemon:**
For an extra depth of flavor, try adding a splash of apple cider vinegar or lemon juice at the end of cooking. This little acidic note helps balance the rich, savory broth.
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### **Storing and Reheating Tips**
– **Refrigeration:**
Store leftover Beef and Barley Soup in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat, adding a bit of extra broth if needed.
– **Freezing:**
This soup freezes very well. Allow it to cool completely before transferring it to freezer-safe containers. It will stay fresh for up to 3 months. When ready to serve, thaw it in the fridge overnight and reheat on the stove.
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### **Conclusion**
Beef and Barley Soup is the epitome of comfort food. With tender beef, nutty barley, and a savory, herb-infused broth, it’s the kind of dish that fills your home with warmth and your belly with satisfaction. Whether you’re serving it for a family dinner, prepping for the week ahead, or simply looking for a cozy meal to enjoy, this soup is sure to become a staple in your kitchen. Give it a try today, and enjoy the hearty flavors of this classic, soul-soothing soup!
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