Dive into a bowl of heartwarming Beef and Barley Soup! Discover our step-by-step recipe for a savory blend of tender beef, wholesome barley, and fresh veggies, perfect for any season. Cook up a storm with Ineskohl Kitchen!
- 1 1/2 lbs Stew Meat, brought to room temperature
- 5 Cups of Beef Stock
- 2 Tbsp Olive Oil
- 1 1/2 Tbsp Minced Garlic
- 2 Tbsp Tomato Paste
- Assorted Veggies: Chopped Carrots, Celery, and onion
- 1 Cup Potatoes, diced (Optional but recommended for a hearty touch)
- 1/2 Cup Barley
- 1 Chicken Bouillon Cube
- Seasonings to taste: Think about a blend of seasoned salt, onion powder, garlic powder, pepper, Saison, and a dash of smoked paprika for added zest.
- Preparation: Ensure your stew meat is at room temperature. This ensures even cooking.
- Searing the Meat: In a large skillet or pot, heat the olive oil. Once hot, add your stew meat. You’ve seasoned it, right? Ensure it’s browned on all sides, approximately 5-6 minutes. This isn’t to cook it through, just to seal in those juicy flavors.
- Veggies In: Once the meat is browned, set it aside on a plate. In the same skillet, harness the flavors left behind by the meat. Toss in your garlic, carrots, celery, and onions. Stir until they’re coated in the glorious mix of meat juices and olive oil.
- Paste and Stock: Add the tomato paste to your veggies. It might be strong, but it’s essential. Mix until well combined. Pour in your beef stock, ensuring it deglazes the pan, picking up all the flavorful bits stuck at the bottom.
- Meat’s Return: Introduce the browned meat back to the skillet. This is where the flavors marry and dance.
- Seasoning: Here’s where you toss in that bouillon cube, enhancing the depth of flavors. Remember the herbs? Add a sprinkle of thyme and rosemary. For a subtle depth, a dash of Worcestershire sauce and soy sauce won’t hurt.
- Simmering Time: Lower the heat, cover your pot, and let the magic happen. Simmer for about 45 minutes to an hour. Your cue? The meat should be irresistibly tender.
- The Barley & Potatoes Touch: If you opted for potatoes, now’s their time to shine. Add them and the barley to the pot. Mix well, cover again, and let them cook for another 20-25 minutes. You’re looking for plump barley and soft potatoes.
- Serve and Enjoy: Once done, serve it hot. Revel in the blend of flavors and textures. Each bite should give you tender meat, soft barley, and perfectly cooked veggies.
Note: For an even richer flavor, let it sit for a while before serving. The longer those ingredients mingle, the better the soup tastes!
Tips and Tricks:
- Storage: This Beef and Barley soup stores wonderfully. If you have leftovers, let the soup cool to room temperature. Store it in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to indulge again, gently reheat on the stove.
- Freezing: If you want to plan ahead, this soup freezes like a charm. Portion the cooled soup into freezer bags or containers, label them with the date, and store. It should keep its flavor for up to 2 months. To reheat, defrost in the refrigerator overnight and then warm on the stove.
- Veggies: Feel free to mix and match vegetables based on what you have on hand. Consider adding bell peppers or green peas for a burst of color and flavor.
- Vegan Alternative: For our plant-based friends, substitute the beef with mushrooms or tofu and use vegetable stock instead of beef stock.
- Pairing: Serve this hearty soup with a side of crusty bread or a fresh salad. It makes for a balanced and fulfilling meal.
This Beef and Barley Soup is more than just a dish; it’s a heartwarming experience in a bowl. From the tender chunks of beef to the chewy barley and the flavorful broth that ties it all together, every spoonful promises a taste sensation.
Do you have any tweaks or changes to the recipe that made it even better? We’d love to hear from you. Share your experiences, and let’s keep the culinary conversation alive!