Beef Barley Soup Recipe

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Beef Barley Soup

I’m thrilled to share my go-to comfort food recipe: Beef Barley Soup. This hearty soup is my secret weapon for chilly winter nights. Imagine tender beef chunks in a rich broth with chewy barley and colorful veggies. It’s like a warm hug in a bowl!

This homemade soup is super easy to make. Soon, your kitchen will smell great, and you’ll have a tasty meal ready. Trust me, it’s the perfect winter meal that’ll have everyone asking for more!

5 Reasons You’ll Love This Recipe

I’m excited to share this Beef Barley Soup recipe with you! It’s a favorite in my kitchen, and I think you’ll like it too. Here are five reasons why this soup is great:

  1. It’s super easy to make. You’ll need simple ingredients and easy steps to get a tasty meal fast.
  2. This soup is full of good stuff. It has lean beef, healthy barley, and lots of veggies for a balanced meal.
  3. It’s great for freezing, making it perfect for meal prep. I make a big batch and freeze some for quick meals on busy days.
  4. Nothing is cozier than this soup on a cold day. It’s like getting a warm hug in a bowl!
  5. You can change it up to fit your taste. Add your favorite veggies or try different cooking ways.

This soup is amazing because it mixes rich flavors and hearty textures. You get tender beef, chewy barley, and soft veggies in every bite. It’s a meal that fills you up and tastes great.

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Cooking for your family or prepping meals for the week? This Beef Barley Soup is a must-try. It’s all about great taste, health, and being easy to make. That’s why I always come back to it.

Exact Ingredients List (+ Possible Substitutes)

I love making beef barley soup. It has tender chuck roast, hearty pearl barley, and tasty vegetables. Here’s what I use:

  • 2 pounds chuck roast, cubed
  • 1 cup pearl barley
  • 8 cups beef broth
  • 2 carrots, diced
  • 2 celery stalks, chopped
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • Fresh herbs (thyme, rosemary)
  • 2 tablespoons olive oil

If you’re missing some ingredients, don’t worry! Here are some substitutes:

  • Ground beef instead of chuck roast
  • Brown rice or farro for pearl barley
  • Chicken broth as a beef broth alternative

Want to try something new? Add mushrooms, green beans, or peas for extra taste and nutrition. This soup is easy to change up with what you have at home!

“Cooking is like love. It should be entered into with abandon or not at all.” – Harriet Van Horne

Instructions

I start by searing beef chunks in a large pot. This step locks in flavor and creates a rich base for the soup. Next, I focus on sautéing vegetables. Onions, carrots, and celery go in the pot, filling my kitchen with mouthwatering aromas.

Once the veggies are soft, I add garlic and tomato paste. Then comes the fun part – pouring in beef broth and adding seasonings. I bring everything to a boil before reducing the heat for simmering soup. This slow cooking process makes the beef tender and infuses the broth with deep flavors.

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After an hour of simmering, I toss in the barley. It takes another hour for the barley to cook and absorb the savory liquid. The result? A hearty, comforting soup that’s worth the wait.

  • Total cooking time: About 2 hours
  • Add barley: Halfway through simmering
  • Soup’s done when: Beef and barley are tender

For busy days, I adapt this recipe for my slow cooker or Instant Pot. I adjust liquid amounts and cooking times, but the delicious outcome remains the same. No matter the method, this beef barley soup always hits the spot!

Tips, Tricks & Storing

I love meal prep, and this beef barley soup is perfect for it. Cut veggies thick to keep them firm. Brown the beef first for rich flavor. Simmer low and slow for tender meat.

Storing is easy. Keep it in the fridge for 3 days or freeze it for longer. It stays good frozen for 3 months. When reheating, add extra broth if needed. The barley keeps soaking up liquid.

  1. Thaw in the fridge overnight
  2. Heat on the stove over medium heat
  3. Stir often to prevent sticking
  4. Add broth or water if too thick
  5. Taste and adjust seasoning

Flavors get better over time. Your soup might taste even better the next day! Meal prep with this recipe, and you’ll have delicious meals ready all week.

I always make extra to freeze. It’s such a time-saver on busy nights!

Recipe Variations & Serving Suggestions

I love trying new things with this beef barley soup recipe. Adding a bit of red wine makes it taste richer. It’s great for cold nights when you want something cozy.

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Adding different veggies is a fun way to change it up. I sometimes add diced potatoes or sliced mushrooms. Or, I use ground beef for a quicker cook time. It’s all about what you like!

This soup goes well with crusty bread or garlic toast. The bread is great for dipping. Or, for a lighter choice, serve it with a green salad. It makes the soup’s richness feel balanced.

Want a vegetarian version? Easy! Just use more veggies and vegetable broth instead of beef broth. The barley keeps it thick and filling. It’s a recipe that everyone will enjoy.