Seeking a comforting and hearty dinner? This Beef and Barley Soup is a perfect, fulfilling meal, packed with flavor and nutritious ingredients. It’s an ideal choice for your soup dinner recipes rotation, especially on cooler evenings.
Key Ingredients & Substitutions:
- Beef Stew Meat: You can substitute with chuck roast cut into 1-inch pieces.
- Barley: Pearl barley is best for its quicker cooking time; quick-cooking barley can also be used.
- Beef Broth: Vegetable broth works if preferred, but beef broth enhances the richness.
- Vegetables: Feel free to add other root vegetables like parsnips or turnips.
Ingredients:
- 1 tablespoon olive oil
- 1.5 pounds beef stew meat, cut into 1-inch cubes
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 6 cups beef broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup pearl barley, rinsed
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1 cup frozen peas (optional)
- Fresh parsley, chopped, for garnish (optional)
How Much Time Will You Need?
- Prep time: 20 minutes
- Cook time: 1 hour 30 minutes
- Total time: 1 hour 50 minutes
- Servings: 6
- Calories per serving: Approximately 350-400 kcal
- Tools needed: Large pot or Dutch oven, cutting board, sharp knife.
Step-by-Step Instructions:
1. Brown the Beef
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and brown them on all sides. This step is crucial for developing deep flavor for your soup dinner recipes.
2. Sauté the Vegetables
Remove the beef and set it aside. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5-7 minutes.
3. Combine Ingredients
Return the beef to the pot. Stir in the beef broth, diced tomatoes, rinsed barley, dried thyme, and bay leaf. Season with salt and pepper.
4. Simmer the Soup
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for at least 1 hour, or until the beef is tender and the barley is cooked through. Stir occasionally to prevent sticking.
5. Finish and Serve
Remove the bay leaf before serving. If using, stir in the frozen peas during the last 5 minutes of cooking. Garnish with fresh parsley if desired. Your nourishing soup dinner recipes creation is ready!
Variation Ideas:
- Add diced potatoes or sweet potatoes for extra heartiness.
- Include chopped mushrooms with the other vegetables for an earthy flavor.
- Stir in a handful of fresh spinach or kale during the last few minutes of cooking.
Storage Instructions:
Leftover Beef and Barley Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For reheating, gently warm the soup on the stovetop over medium heat or in the microwave until heated through. The barley will absorb more liquid as it sits, so you might need to add a splash of extra broth when reheating.
Frequently Asked Questions (FAQ):
- Can you make this soup in a slow cooker?
Yes, brown the beef and sauté the vegetables, then combine all ingredients (except peas) in the slow cooker on low for 6-8 hours or high for 3-4 hours. Add peas during the last 30 minutes.
- Does barley need to be soaked before cooking?
No, pearl barley does not typically need to be soaked, but rinsing it is a good idea to remove any extra starch.
- Can you freeze this soup?
Yes, this soup freezes well. Store in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- What kind of beef is best for stew?
Chuck roast or beef stew meat (which is often pre-cut chuck) works best due to its marbling and ability to become tender during long, slow cooking.
- Is this soup gluten-free?
No, barley contains gluten. If you need a gluten-free option, consider substituting the barley with wild rice or a gluten-free pasta.
- How do you prevent the barley from becoming too mushy?
Cooking the soup on a gentle simmer and not overcooking will help. Pearl barley generally holds its shape well.