Beef and barley soup
🥣 BEEF AND BARLEY SOUP 🥣
Welcome back to my Sunday soup series, where we make a classic soup recipe. I love a Sunday supper and soups are always so cozy this time of year. I hope you give this one a try!
Ingredients:
~2 pounds beef chuck, cut into 3/4 inch cubes
2 tsp salt
1 tsp pepper
2 tbsp olive or avocado oil
2 tbsp butter
1 yellow onion, diced
3 carrots, peeled and diced
3 pieces of celery, diced
3-4 cloves garlic, minced
2 tbsp tomato paste
1 cup red wine
2 (32oz) containers of chicken stock
1 tbsp Worcestershire
2 tsp soy sauce
1 (1oz) packet brown gravy mix
1 cup dried pearl barley
5 sprigs fresh thyme
1 bay leaf
2 cups water
2 tbsp fresh grated parm, more for garnish
Chopped parsley for garnish
Let’s make it…
In a dutch oven over medium high heat, add the oil and sear the cubed beef 2-3 minutes per side. (Do this in batches so you don’t crowd the pan). Remove the beef and lower the heat. Add butter, onions, carrots and celery. Stir and cook for about 5 minutes. Add tomato paste and minced garlic, stir. Deglaze with the red wine, scrapping up any bits from the bottom of the pan. Cook about 3 minutes, until you can no longer smell the alcohol in the wine. Turn up the heat and add the beef back into the pot. Add chicken stock, gravy mix, soy sauce, Worcestershire, thyme and bay leaf. Stir. Bring to a boil and reduce to a simmer. Add barley, Parmesan and water. Stir. Cover and cook according to barley package instructions ~1 hour, stirring occasionally. Serve and top with fresh chopped parsley and grated Parmesan cheese. ENJOY! #lemon8partner
Soup recipes, classic recipes, winter recipes, comfort food, classic cooking, soup season
Beef and barley soup is a timeless dish that brings together the richness of tender beef and the wholesome texture of pearl barley, making it a perfect choice for warming up on a cold day. The key to this recipe’s success lies in the careful searing of the beef chuck, which locks in flavors and creates a delicious base for the soup’s broth. Using ingredients like yellow onion, carrots, celery, and garlic adds depth and natural sweetness, enhancing the broth's complexity. Incorporating red wine not only deglazes the pan and lifts those tasty browned bits but also infuses the soup with subtle acidity and a robust aroma, elevating the overall flavor profile. Adding Worcestershire sauce and soy sauce brings an umami boost, balancing savory notes and ensuring a well-rounded taste. The brown gravy mix contributes to a thicker, heartier consistency, making the soup satisfyingly rich. Pearl barley is an excellent choice for soups because it absorbs flavors wonderfully and adds a nutritious, chewy texture. Cooking the barley in the broth along with fresh herbs like thyme and bay leaf creates a fragrant and comforting meal that fills the kitchen with inviting aromas. For garnishing, freshly grated Parmesan and chopped parsley not only provide visual appeal but also add a final burst of flavor that complements the soup’s savory richness perfectly. This soup is not just a meal; it’s an experience that brings comfort and warmth, ideal for relaxing Sunday suppers or winter meal prepping. When making beef and barley soup, consider choosing a good quality beef chuck and fresh ingredients to maximize flavor. Slow simmering the soup allows the beef to become tender while the barley thickens the broth naturally. This balanced combination of protein, fiber, and vegetables makes the soup nutritious and delicious. Overall, beef and barley soup is a classic recipe that has stood the test of time thanks to its hearty ingredients and satisfying taste — a wonderful way to bring comfort food to your table throughout the colder months.
I love barley..I can't wait to make more soup..