Beef and Barley Soup
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
8 Servings
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Calories
345 kcal
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Course
Main Course
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Cuisine
American
Beef and Barley Soup
Description
The Beef and Barley Soup starts by browning marbled stew meat in batches to develop a deep flavor. After searing, the beef returns to the pot with water and beef base, along with chopped celery, onions, and garlic. This mixture simmers for about two hours until the meat is tender enough to break apart. Adding shredded potato and carrot follows, cooking until the vegetables soften. Pearl barley is stirred in last to cook through, thickening the broth and adding a nutty chew.
This soup has a rich, full-bodied broth with tender pieces of beef and a mix of textures from the soft vegetables and chewy barley. The slow simmer allows flavors to blend fully, resulting in a warming meal suitable for cooler days or when a filling soup is desired.
Serving suggestions include adding fresh parsley or chives for brightness. The soup can be reheated and adjusted with additional water or beef base if it thickens excessively.
Noted tips highlight that simmer times can be flexible; the soup benefits from long cooking but can be adapted to crockpot methods using quick barley. Worcestershire sauce can be added to enhance meat flavor if needed.
Ingredients
- 2 pounds stew meat nicely marbled beef chunks
- salt
- black pepper
- 2 tablespoons neutral cooking oil generic cooking oil
- 10 cups water
- 3 tablespoons beef base mounded tablespoons good quality, better than bouillon
- 2 cups celery chopped
- 2 onion chopped
- 5 cloves garlic minced
- 1 large potato peeled and shredded, about 2 cups
- 3-4 large carrot peeled and shredded, about 2 cups
- 1 cup pearl barley *** rinsed
Instructions
- Generously salt and pepper the beef. In a large stockpot, heat the oil over medium-high heat.
- When it is very hot, add about 1/3 of the meat. Brown for about 1-2 minutes, then turn to brown the other side. Remove to a plate when it is browned on all sides.
- Repeat with remaining meat in 2 more batches. (If you add it all at once it will steam the meat instead of browning it--not what you want.)
- When all the meat is browned, add all the meat back to the pot with 10 cups of water. Add 3 healthy tablespoons beef stock concentrate.
- Add the chopped celery, onions, and garlic. Bring to a boil, then turn the heat to medium-low. Simmer for about 2 hours with the lid on.
- When the meat is tender and you can break it apart easily with a wooden spoon, add the shredded potato and carrots. Bring to a boil, then continue to simmer on low for another 30-45 minutes, or until the carrots are tender.
- Add 1 cup of barley. Bring to a boil, then reduce to low. Cook for another half hour, or until barley is tender and the soup tastes...like home.
Slow cooker instructions:
- In a large pan, brown the meat according to the instructions. Remove the browned meat to a large crockpot.
- Add 2 cups of the water to the pan and bring to a boil. Stir up all the browned bits. Add this and the remaining 8 cups of water to the crock pot.
- Add the beef base, celery, onions, and garlic to the slow cooker and stir.
- Cook on low for about 6 hours. Add the potatoes and carrots and cook for another hour.
- Add the barley and simmer for another hour or so, until it is tender.
Notes
- Better than Bullion Beef Base is recommended for depth of flavor.
- Simmer times are approximate; longer simmering enhances tenderness and flavor.
- If beef is less marbled, add Worcestershire sauce near the end to boost richness.
- If soup reduces too much, add water and beef base to adjust consistency.
- Fresh parsley or chives can be added as garnish to brighten the soup.
- The recipe is adaptable to slow cooker use with quick-cooking barley, adjusting times accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 345kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 30g | 60% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Potassium | 858mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 4631IU | 93% |
| Vitamin C | 14mg | 16% |
| Calcium | 73mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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