Beef Barley Soup

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Introduction

Beef Barley Soup is a warm and comforting dish that the whole family will love. It’s perfect for chilly days and is full of flavors. This soup is packed with tender beef, hearty barley, and fresh vegetables. You can easily make it in one pot, making clean-up a breeze!

Why make this recipe

This Beef Barley Soup is not only delicious but also nutritious. It’s a great way to warm up after a long day. Plus, it’s easy to prepare and can be made ahead of time. It’s the kind of recipe that brings everyone together around the table, making it perfect for family dinners or gatherings with friends!

How to make Beef Barley Soup

Making Beef Barley Soup is simple and fun! With basic ingredients and easy steps, you’ll create a hearty meal that feels like a big hug in a bowl.

Ingredients :

– 4 tablespoons extra virgin olive oil, divided – 1 1/2 pounds chuck roast or beef stew meat, trimmed – 1 teaspoon fine sea salt – 1/2 teaspoon fresh ground black pepper – 2 tablespoons all-purpose flour – 3 large carrots, peeled and chopped – 2 stalks celery, diced – 1 medium onion, diced (yellow or white) – 2 teaspoons Italian seasoning – 2 teaspoons minced garlic – 3 tablespoons tomato paste – 8 cups low sodium beef broth or stock – 2 cups water – 1 bay leaf – 2/3 cup barley – Chopped parsley, for garnish

Directions :

1. Add 2 tablespoons of extra virgin olive oil to a large Dutch oven or stock pot and place it over medium heat. 2. Transfer the beef to a large Ziploc bag or mixing bowl. Season with salt and pepper, then add flour and toss to coat. 3. Add the beef to the Dutch oven in batches, searing for 1 to 2 minutes per side until browned. Remove to a plate and continue cooking until all the meat is seared, adding more oil as needed. 4. Add the remaining olive oil to the pot and scrape the bottom to loosen any bits. Add carrots, celery, and onion, cooking until softened (about 7 to 9 minutes). 5. Stir in Italian seasoning, minced garlic, and tomato paste, cooking until garlic is aromatic (about 2 to 3 minutes). 6. Add the beef back to the pot, along with the beef broth and water, scraping the bottom of the pot again. 7. Add the bay leaf and barley, stir to combine. 8. Increase the heat to medium-high and bring to a boil. Let it boil for 2 to 3 minutes, then reduce heat to medium-low. 9. Place the lid on the pot slightly cracked and simmer for 45 minutes to 1 hour, or until the barley is cooked and the beef is tender, stirring occasionally. 10. Remove the bay leaf, ladle into bowls, and top with chopped parsley. Enjoy.

How to serve Beef Barley Soup

Serve Beef Barley Soup hot in a bowl. You can add some crusty bread or a side salad to make it a complete meal. It’s perfect for lunch or dinner!

How to store Beef Barley Soup

Store leftover soup in an airtight container in the fridge for up to 3 days. To freeze, let it cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.

Tips to make Beef Barley Soup

• Make sure to sear the beef well for deeper flavor.
• You can adjust the amount of barley based on your preference for thickness.
• If you love more veggies, feel free to add your favorites like peas or green beans!

Variation (if any)

You can use chicken or turkey instead of beef for a lighter version. Adjust the cooking time as needed. For a vegetarian option, use vegetable broth and skip the meat while adding more vegetables and grains.

FAQs (minimum three FAQ)

1. Can I make this soup in a slow cooker?
   Yes, just sear the beef first, then add all ingredients to the slow cooker and cook on low for 6-8 hours.

2. Can I use frozen vegetables?
   Absolutely! You can toss in frozen carrots and peas without having to thaw them first.

3. How can I make this soup gluten-free?
   Use gluten-free flour to coat the beef and make sure to choose a gluten-free broth.

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