Description
Warm up your nights with a hearty bowl of Beef Barley Soup. Learn how to make this comforting dish perfect for chilly evenings. Click to get the recipe now!
Ingredients
- – 2 pounds (908g) beef chuck, cubed
- – 3 tablespoons (45g) olive oil
- – 1 medium onion, diced
- – 2 ribs celery, diced
- – 4 medium carrots, diced
- – 3 cloves garlic, minced
- – 6 cups (1.5kg) low-sodium beef broth
- – 1 tablespoon (15g) Worcestershire sauce
- – 3 sprigs thyme
- – 1 cup (200g) uncooked pearled barley
- – Salt and pepper to taste
- – 1/4 cup (60 ml) minced flat-leaf Italian parsley
Instructions
- Warm a large sturdy pot over medium heat and pour in the olive oil.
- Dry the beef cubes with paper towels and sprinkle with salt and pepper on every side.
- Brown the beef on all sides, working in batches if necessary to avoid crowding the pot.
- Set the beef aside and introduce the diced onions, celery, and carrots to the pot.
- Cook them for about 5 minutes, then incorporate the minced garlic and stir for another minute.
- Pour in the beef broth and increase the heat to high.
- Let the mixture reduce by half, approximately 2 minutes, while using a wooden spoon to deglaze the pot by scraping up any browned bits.
- Return the beef to the pot along with the Worcestershire sauce and thyme sprigs.
- Bring the contents to a boil, then lower the heat to maintain a gentle simmer.
- Cover the pot partially and let it simmer for 45 minutes.
- Afterward, stir in the uncooked pearled barley and continue simmering until the barley becomes tender, which should take 45-60 minutes.
- Taste the soup periodically, and once the barley reaches the desired tenderness, remove the pot from the heat.
- Adjust the seasoning with salt and pepper according to your preference.
- If the soup appears too thick, you can thin it out by adding water or additional low-sodium beef broth.
- Sprinkle with minced parsley before serving and savor the warmth!
Notes
- Sear beef cubes longer for richer flavor with a deep brown crust.
- Enhance aroma by adding bay leaf or dried herbs like rosemary or oregano.
- For a thicker soup, mash cooked barley to release starch for creamier texture.
