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This soup brings back memories of Sunday dinners at my grandmas house. The tender beef chunks and plump barley simmer together creating the most amazing aroma throughout the kitchen. Its become my go to recipe when we need something warm and comforting. Perfect for chilly evenings or anytime we crave a bowl of pure comfort.
What Makes This Soup So Good
The magic happens when those collagen rich cuts of beef slowly cook down with the barley creating a broth thats incredibly rich and satisfying. I love how the vegetables add brightness while the barley gives it that wonderful chewy texture. Its simple honest food that never fails to bring smiles to the table.
Everything You Need
- Beef: 500g chuck roast or short ribs, cut into large chunks. Look for cuts with good marbling for added flavor.
- Barley: 1 cup pearl barley, rinsed to remove excess starch.
- Vegetables: 2 carrots, diced; 2 celery stalks, chopped; 1 onion, finely diced; 3 garlic cloves, minced.
- Stock: 6 cups chicken stock or homemade beef stock for a richer flavor.
- Herbs: 2 sprigs fresh thyme, 1 bay leaf, and 1 teaspoon whole peppercorns for aromatic depth.
- Seasonings: Salt and freshly ground black pepper, adjusted to taste.
Lets Make Soup
- Prepare the Beef
- Heat a large pot over medium-high heat and add a tablespoon of oil. Sear the beef chunks until browned on all sides, about 5 minutes. Remove and set aside.
- Sauté the Vegetables
- In the same pot, add the diced onions, carrots, celery, and garlic. Sauté for 5-7 minutes, scraping up browned bits from the beef.
- Add the Stock and Aromatics
- Return the beef to the pot. Pour in the chicken stock and add thyme, bay leaf, and peppercorns. Bring to a gentle boil, then reduce to a simmer for 1-1.5 hours.
- Add Barley
- Stir in the barley and cook for an additional 30 minutes, until tender. Skim off any foam or excess fat.
- Finish and Serve
- Adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley or a splash of lemon juice for brightness.
Picking The Perfect Beef
I always reach for chuck roast or short ribs for this soup. These cuts have just the right amount of marbling that melts into the broth creating incredible flavor. When I can find them bone in short ribs make the soup even more special.
Getting That Golden Brown
Taking time to brown your beef properly is worth every minute. I like to sear larger pieces then cut them smaller it keeps the meat juicier. Using the same pot for the vegetables lets you capture all those delicious browned bits stuck to the bottom.
Choosing Your Stock
Surprisingly chicken stock works beautifully in this soup letting the beef flavor shine through. While homemade beef stock is wonderful store bought chicken stock is my weeknight secret. It provides the perfect foundation for all the other flavors.
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Adding Extra Flavor
I bundle up fresh thyme bay leaf and peppercorns to infuse the broth with wonderful aromatics. My secret ingredient is a tiny splash of fish sauce it adds incredible depth without anyone knowing its there.
Mix It Up
This soup welcomes so many variations. Sometimes I make it vegetarian with mushrooms instead of beef. A pinch of chili flakes adds nice warmth or try different grains like quinoa when you want to switch things up.
What to Serve With It
Nothing beats dunking crusty bread into this rich broth. A simple green salad with tangy vinaigrette makes the perfect side. On extra cozy nights we love it with warm garlic bread for soaking up every last drop.
Saving Some For Later
This soup keeps beautifully in the fridge for about 3 days. If youre freezing it leave out the barley and add fresh when you reheat. Just warm it gently on the stove adding a splash of stock if needed.
Create Your Version
The possibilities are endless with this soup. Add mushrooms for earthiness try farro for a nutty taste or lighten it up with ground turkey. A sprinkle of smoked paprika or fresh rosemary creates whole new flavors to explore.
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Frequently Asked Questions
- → How long does beef barley soup last in the freezer?
Beef barley soup keeps well in the freezer for three to six months. Make sure to store it in an airtight container or freezer bag.
- → Why use chicken stock instead of beef stock?
Most store-bought beef stock has poor flavor compared to chicken stock. However, if you have good homemade beef stock, you can definitely use that instead.
- → Can I use pre-cut stewing beef?
Yes, you can use pre-cut stewing beef. For best results, sear half of the meat chunks and add the other half raw during cooking to create layers of flavor.
- → What's the best cut of beef for this soup?
Both beef chuck roast and short ribs work well in this recipe. Short ribs create a deeper beef flavor, especially when cooked with the bones, while chuck is more affordable and still gives great results.
- → How can I adjust the soup's consistency?
If the soup becomes too thick during cooking, simply add water until you reach your desired consistency. The barley will continue to absorb liquid as it cooks.