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This rich and savory beef barley soup is the ultimate cold weather meal loaded with tender beef chunks vegetables and nutty barley all simmered together in a flavorful broth to warm you from the inside out
I made this for the first time after a long snowy day and the house instantly felt warmer just from the aroma simmering on the stove
Ingredients
- Chuck roast: trimmed and cut into pieces adds deep beefy richness and becomes tender with long simmering
- Pearl barley: choose a good quality variety for a chewy satisfying texture
- Extra virgin olive oil: provides a smooth base for searing and sautéing
- Carrots celery and onion: the classic aromatic trio gives body and subtle sweetness
- Tomato paste: intensifies umami depth and boosts the broth color
- Italian seasoning and minced garlic: these infuse the soup with herby warmth
- Beef broth and a splash of water: form the savory base opt for low sodium to control flavor
- Bay leaf: enhances the overall complexity during simmering
- Fresh parsley: optional but adds color and brightness as garnish
Step-by-Step Instructions
- Sear the Beef:
- Cut chuck roast into bite size cubes pat them dry and season well with salt and pepper Toss with flour to coat Heat half the olive oil in a large dutch oven and brown the meat in batches letting a golden crust form on each piece This builds foundational flavor
- Sauté the Vegetables:
- Add the remaining oil to the pot and gently scrape up any browned bits Lower the heat and stir in chopped carrots diced celery and onions Let them cook for 7 to 9 minutes until softened and fragrant
- Build the Base:
- Stir in tomato paste Italian seasoning and minced garlic Cook for 2 to 3 minutes to let the tomato paste darken slightly and the spices bloom
- Combine Ingredients:
- Return the beef to the pot Pour in beef broth and water scraping the pot bottom again Add bay leaf and barley then stir everything together
- Simmer Slowly:
- Bring the soup to a gentle boil then lower the heat and cover with the lid slightly ajar Let it simmer for 45 minutes to 1 hour Stir occasionally until beef is fork tender and barley is fully cooked
- Finish and Serve:
- Discard the bay leaf Adjust seasoning to taste and ladle the soup into bowls Top with freshly chopped parsley if desired
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The beef develops intense flavor after slow cooking and the barley gives the soup a nutty backbone My kids love scooping out every last grain and calling it treasure hunting in the bowl
Storage Tips
Cool the soup to room temperature before storing in airtight containers It keeps well in the fridge for up to four days For longer storage freeze in individual portions and thaw overnight in the refrigerator before reheating
Ingredient Substitutions
Swap chuck roast with stew meat or even ground beef for quicker prep Use vegetable broth and mushrooms for a vegetarian version Add potatoes or peas to stretch the soup further
Serving Suggestions
Pair with crusty bread cornbread or classic dinner rolls A simple green salad on the side rounds out the meal
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Cultural Context
Beef and barley soup has roots in both Eastern European and Scottish cuisine valued for its hearty ingredients and slow simmered nourishment Historically it was a practical way to stretch meat and grains into a filling dish for large families
Frequently Asked Questions About Recipes
- → Can I use stew meat instead of chuck roast?
Yes stew meat works well and is a convenient option that still becomes tender during cooking.
- → Do I need to soak the barley first?
No soaking is needed pearl barley cooks directly in the soup and adds texture as it simmers.
- → How do I make the soup more flavorful?
Use high quality beef broth and take time to brown the beef well before simmering for deeper flavor.
- → Can I freeze the soup?
Yes let it cool completely before freezing and thaw overnight in the refrigerator before reheating.
- → What vegetables go well in this soup?
Classic options include carrots celery and onion but you can also add potatoes peas or parsnips.
- → How long does the soup keep in the fridge?
Store in an airtight container and refrigerate for up to four days for best taste and texture.