Beef Barley Soup
User Reviews
5
Beef Barley Soup
Description
The Beef Barley Soup recipe starts by browning seasoned beef cubes in oil to develop a flavorful sear. This step is done in batches to avoid overcrowding and ensure caramelization. After removing the beef, the base is built by sautéing carrot, celery, and yellow onion, to which tomato paste and garlic are added for depth. The broth, seasoned with soy sauce, Worcestershire sauce, rosemary, thyme, salt, and pepper, is poured in to create a savory environment for the beef to cook slowly until tender.
Pearl barley is added midway through the simmering process to absorb flavors and contribute a chewy texture, making the soup hearty. Fresh parsley stirred in at the end adds brightness to the dish. This soup serves well warm, providing a comforting and filling option for cooler days.
Variations of cooking include using a slow cooker or a pressure cooker where beef is seared first before transferring all ingredients for long, slow cooking or shorter pressure cooking time. The broth quantity may be adjusted slightly for these methods. Letting pressure release naturally after cooking helps keep the beef tender.
Ingredients
- 2 lbs chuck roast trimmed of excess chunks of fat, cut into 3/4-inch cubes
- 3 Tbsp olive oil
- 1 1/2 cups chopped carrot about 3
- 1 cup chopped celery (about 2 ribs)
- 2 cups chopped yellow onion (1 large)
- 3 Tbsp tomato paste
- 1 1/2 Tbsp minced garlic (4 cloves)
- 2 (32 oz) cartons chicken broth or beef broth, low-sodium
- 1 Tbsp soy sauce low-sodium
- 2 tsp Worcestershire sauce
- 2 tsp minced rosemary or 1/2 tsp dried, fresh
- 2 tsp minced thyme or 1/2 tsp dried, fresh
- salt freshly ground
- black pepper freshly ground
- 1 cup pearl barley
- 3 Tbsp parsley fresh, minced
Instructions
- Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab beef dry and add 1/2 or 1/3 of beef, adding just enough not to overcrowd. Season with salt and pepper. Let sear until golden brown on bottom, about 3 minutes then flip and cook 1 minute longer.
- Transfer beef in pot to a plate along with juices and repeat process with remaining beef adding in another 1 Tbsp oil to pot.
- Add 1 Tbsp oil to now empty pot. Add carrots, celery and onion and saute 3 minutes.
- Add tomato paste and garlic and saute 1 minute longer.
- Pour in broth, soy sauce, Worcestershire sauce, rosemary, thyme and season with salt and pepper to taste. Return beef to pot.
- Bring mixture to a simmer then reduce heat to low, cover and simmer until beef is fairly tender, about 45 - 60 minutes.
- Add barley, cover and simmer until cooked through and beef is tender, about 45 - 60 minutes longer.
- Stir in parsley. Serve warm.
Notes
- Searing beef in batches prevents overcrowding and ensures proper browning.
- You can cook the soup in a slow cooker by transferring seared beef and other ingredients, cooking on low for 7 to 8 hours.
- For pressure cooking, reduce broth to 7 cups to prevent excess liquid since it doesn't evaporate.
- After pressure cooking, allow natural pressure release for at least 10 minutes before quick releasing remaining pressure for tender beef.
User Reviews
Overall Rating
5
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