Award Winning Beef and Barley Soup

This sometime-fashioned Beef Barley Soup is a good for you and easy lunch or dinner for cool days! The one pot repast is loaded with nourishing vegetables, chunks of tender meat, and plump barley for a flavorful and cozy dish that the whole family unit will love. Serve each warm basin with a loaf of crusty breadstuff, a skillet of cornbread, flaky buttermilk biscuits, or a simple green salad.

Beefiness and Barley Soup

Classic beefiness barley soup is truly comfort in a bowl! Information technology'due south one of those soothing options that only makes you experience healthy, strong, and nourished with every bite. When you accept a quiet Sun afternoon at home, simmer a pot of this soup on the stove and sit down to a delicious family dinner. Yous'll exist able to enjoy the leftovers for luncheon all calendar week, too!

What is Beefiness Barley Soup?

Beef barley soup is a rustic dish that includes affordable cuts of beef simmered with vegetables in beef broth until tender. Barley, an Quondam World grain, is added for information technology's chewy texture and slightly nutty gustatory modality. The soup is cozy, rich, and satisfying, and tastes like to a classic beef stew.

The onetime-fashioned dish dates back to at least 18th century Colonial America, where a recipe for Beef Barley Soup was written by Mary Randolph and included in The Virginia Housewife. The updated version that I'm sharing today holds on to the traditional flavors of the soup, but uses mod twenty-four hour period ingredients for a mod gal's kitchen!

Is Beef Barley Soup healthy?

Yes! This meal includes virtually 165 calories per cup, less than five grams of fat per serving, and nigh 20 grams of protein! You as well go the benefits of the nourishing vegetables, whole grains, and fiber -- then dig in! The soup does contain thirteen.5 grams of carbohydrates per loving cup, and then it is not Keto-friendly or low-carb. This soup is not gluten-free, since barley contains 5-8 percent gluten.

Ingredients

This is but a quick overview of the ingredients that you lot'll need for a big pot of vegetable beef barley soup. As always, specific measurements and consummate cooking instructions are included in the printable recipe box at the bottom of the mail.

• Olive oil: to brown the meat.
• Beef stew meat: I use "stew beef" or "stew meat" that has already been cut into cubes for a shortcut. Stew meat is fabricated from cuts of beef with lots of tough connective tissue, typically chuck (which comes from the front shoulder) or round (the rear musculus). When yous slowly braise these tough cuts in a liquid, the connective tissue breaks down and becomes melt-in-your-oral cavity tender. That's why it's traditionally simmered in stock and turned into beef stew, soup, or pot roast. If you can't discover this prepared stew beef, y'all tin can purchase a whole chuck roast and dice it into one-2 inch cubes at dwelling.
• Carrots, celery, onion, mushrooms, and garlic: so many fresh vegetables and aromatics that add flavor to the soup and give information technology a rich, thick, texture.
• Diced tomatoes: canned tomatoes with their juices add extra flavor to the soup and broth.
• Thyme and bay leaves: for savory flavour.
• Beef goop: the base of the soup. Utilize low sodium goop if you're sensitive to common salt.
• Barley: this recipe works with both quick barley and regular pearled barley. If using the regular pearled barley, just make sure that yous allow about xx extra minutes of cooking time at the end.
• Kosher salt and basis blackness pepper: enhance the other flavors in the soup. The total corporeality of seasoning required will vary depending on your personal preference and on the saltiness of your goop. Just gustation and add together more every bit you go!

The Best Cutting of Beef for this Beef Barley Soup Recipe

Beef stew meat, which is an affordable cut establish in simply about every grocery shop, is ideal for this recipe. With a long, slow cooking time, the beef becomes incredibly tender! Plus, it comes already diced into bite-sized pieces, and so you don't need to do any work. If yous can't discover beef stew meat, you tin can substitute with diced chuck roast or short rib.

Which type of barley is all-time for soup?

I have tested this recipe with both quick barley and regular pearled barley, and both options work well. The quick barley cooks in about 10-15 minutes, while the regular barley requires virtually xxx-40 minutes to become tender. Again, either option is keen, so use whichever y'all have available.

Do yous melt barley before adding to soup?

No, you do not need to cook the barley before adding it to the soup. The barley simmers directly in the soup, covered, at the very end of the cooking fourth dimension.

How to Brand Beef Barley Soup

Comfort food at its best! I like to make this one-pot meal in a Dutch oven on the stovetop, just I've too included instructions below for the tiresome cooker. Pick the method that suits your schedule!

1. Brown the beef in the olive oil in a Dutch oven or other large, heavy-bottomed pot just to requite it some overnice color and caramelization on the outside. Work in batches and then that you don't overcrowd the pot. So remove the meat to a plate.
2. Sauté the vegetables and garlic.
3. Add the tomatoes, thyme, bay leaves, and goop. Scrape up any browned bits from the bottom of the pot. These gives the soup great flavor!
4. Return the beef to the pot, season with salt and pepper, bring to a boil, then reduce the heat to low.
5. Simmer, covered, for about one 60 minutes.
6. Stir in the barley, cover, and simmer until the beef and barley are tender. Ladle into bowls, garnish with fresh herbs (if desired), and serve!

Crockpot Beefiness Barley Soup

To make wearisome cooker beef barley soup, brownish the beef in a pot or skillet, every bit instructed, then transfer to a slow cooker. Add the residuum of the ingredients (except the quick barley) and cook on LOW for vii-8 hours or on Loftier for 4-5 hours. At the end of cooking, plough the slow cooker to HIGH and stir in the quick barley. Cover and cook for most ten-xv more than minutes, or until barley is tender. If using regular pearled barley in the slow cooker, you tin can add the barley at the commencement of the cooking time (when you add all of the other ingredients).

What to Serve with Beef Barley Soup

Serve the beef barley mushroom soup with whatsoever of these easy sides for dinner:

• Homemade Crescent Rolls or Soft Dinner Rolls
• Flaky Buttermilk Biscuits, Aunt Bee's 3-Ingredient Buttermilk Biscuits, Southern Buttermilk Biscuits, Cheese Biscuits or Drop Biscuits
• Cranberry Muffins or Cranberry Staff of life
• Skillet Cornbread, Sometime-Fashioned Corn Sticks, Honey Cornbread, Sweet Cornbread Muffins with Brown Sugar, or Corn Muffins
• Pumpkin Staff of life or Pumpkin Muffins
• Wedge Salad, Classic Caesar Salad, Business firm Salad with Candied Pecans, or a Green Salad with Scarlet Wine Vinaigrette
• Piece of cake French Baguette or No-Knead Dutch Oven Bread
• Cheddar Chive Beer Bread {No Yeast, No Knead}

Storage

• Brand Alee: Gear up the soup upwards to i solar day alee, permit it cool to room temperature, encompass with the lid, and air-condition overnight. Reheat the pot on the stovetop just before serving.
• Freeze:This soup freezes very well! Let it cool to room temperature, then transfer to the fridge. Once chilled, transfer the mixture to an airtight container andfreeze for up to three months. Thaw in the fridge overnight.
• Reheat: When chilled, the fat from the soup will rising to the summit and harden. You can use a spoon to scrape off most of the fat, or you can simply leave it in the pot and stir it dorsum into the dish when it heats upwardly. Place the cooked soup in a saucepan or Dutch oven on the stovetop. Cover and warm over low heat, just until the soup reaches the desired temperature.

Recipe Variations

• This recipe calls for "quick barley" which cooks in about 10-15 minutes. You can besides substitute with regular pearl barley if you prefer. If using regular pearled barley (instead of "quick barley"), you will demand to add some extra cooking time at the finish. Regular barley requires near xxx-40 minutes to simmer in the soup, so just plan accordingly.
• Beefiness stew meat is platonic for this recipe, but you can substitute with diced chuck or short rib. These affordable cuts go very tender when cooked low-and-slow in a simmering soup!
• Add together a splash of red wine for actress flavor, or a nuance of balsamic vinegar or Worcestershire sauce.
• Flavour the soup with additional herbs, such as parsley, rosemary, oregano, or chives.
• For a richer tomato flavor, add together i-2 tablespoons of lycopersicon esculentum paste to the soup at the same time that you add together the mushrooms and garlic to the pot.
• Craven goop is an acceptable substitute for the beef broth; however, the soup volition have a slightly different flavor and a less robust, "bulky" gustation.

Tips for the Best Beef Barley Soup Recipe

• This recipe yields a very large pot of soup. You can freeze leftovers, or set a smaller batch by cutting all of the ingredients in half. The rest of the cooking instructions remain the same for a half-batch of soup.
• Brown the meat.This is an extra step, only it's worth the try. The caramelized surface gives the beef extra flavor, while the browned bits and drippings in the pot add even more flavor to the soup.
• When browning the meat, do not overcrowd the pot. Instead, piece of work in batches and so that the meat is spaced autonomously in a single layer. This will help to achieve that bully sear on the meat, whereas a crowded pan will steam the meat.
• Cook the beef long enough to break down the tough connective tissue and fibers. If your meat is still tough after nearly one hour, simmer the soup a little bit longer. This volition result in a succulent soup with tender chunks of beef throughout.
• Keep the Dutch oven covered while simmering in social club to trap moisture in the soup.
• Garnish each basin with fresh parsley or other chopped herbs for a bright finishing bear on.

More than like shooting fish in a barrel bootleg soup recipes that yous might enjoy:

• Crock Pot Irish potato Soup
• Lentil Soup
• Bean Soup {Stovetop + Instant Pot + Slow Cooker}
• Easy Taco Soup
• Summertime Vegetable Soup {Stovetop + Instant Pot + Ho-hum Cooker}
• Easy Chicken Tortilla Soup {Stovetop + Instant Pot + Tiresome Cooker}
• thirty-Minute Tomato and Basil Soup

Beefiness Barley Soup

This former-fashioned Beefiness Barley Soup is a healthy and cozy lunch or dinner for cool nights!

Course Dinner, Lunch

Cuisine American

Keyword beef and barley soup, beef barley soup, crockpot beef barley soup, homemade soup

Prep Time ten minutes

Cook Time one hour 40 minutes

0 minutes

Full Time ane hour 50 minutes

Servings 14 cups

Calories 165.six kcal

• one tablespoon olive oil
• 2 lbs. beef stew meat, cut into 1-inch chunks
• four carrots, peeled and chopped
• 4 celery ribs, chopped
• 1 large onion, chopped
• eight ounces sliced fresh mushrooms
• 1 tablespoon minced garlic
• ane (14.5 ounce) can diced tomatoes, Non drained
• one teaspoon fresh thyme leaves (or ¼ teaspoon stale thyme)
• 2 bay leaves
• eight cups beef broth
• 1 cup quick barley (or see annotation beneath to use regular pearled barley)
• Kosher salt and ground black pepper, to gustatory modality

• In a large Dutch oven, heat oil over medium-high estrus. Season beef with common salt and pepper, to taste. Working in batches, when the oil shimmers, add the beef and brown on all sides (it doesn't need to be cooked through – just make sure it gets nice color on the exterior) – nigh ten minutes. Use a slotted spoon to remove the meat from the pot and set it aside (leave the fatty in the pot).

• Add together the carrots, celery and onion to the pot. Cook, stirring occasionally, for x minutes. Add mushrooms and garlic and cook, stirring, for one more minute. Stir in the tomatoes, thyme, bay leaves and broth. Scrape up all of the flavorful beef bits from the bottom of the pot as yous stir! Return the beef to the pot. Flavor with ½ teaspoon salt and ¼ teaspoon pepper.

• Increase the rut and bring soup to a boil. As before long as the soup boils, reduce the heat to depression, cover, and simmer for 1 hour (or until beefiness is tender). Add the quick barley, cover, and simmer for 10-15 more minutes (or until barley is tender).

• Gustatory modality the soup and season with boosted common salt and pepper, if needed.

• Ladle soup into bowls and garnish with fresh herbs, if desired.

• This recipe yields a very large pot of soup. You tin freeze leftovers, or set up a smaller batch by cutting all of the ingredients in one-half. The rest of the cooking instructions remain the same for a half-batch of soup.
• Dark-brown the meat.This is an extra step, simply information technology'southward worth the effort. The caramelized surface gives the beef extra flavour, while the browned $.25 and drippings in the pot add fifty-fifty more flavor to the soup.
• When browning the meat, do not overcrowd the pot. Instead, work in batches so that the meat is spaced apart in a single layer. This volition help to achieve that great sear on the meat, whereas a crowded pan volition steam the meat.
• Melt the beefiness long enough to intermission down the tough connective tissue and fibers. If your meat is all the same tough after about ane hour, simmer the soup a little bit longer. This will consequence in a delicious soup with tender chunks of beef throughout.
• Proceed the Dutch oven covered while simmering in social club to trap moisture in the soup.
• Garnish each bowl with fresh parsley or other chopped herbs for a bright finishing touch.
• This recipe calls for "quick barley" which cooks in about ten-15 minutes. You can also substitute with regular pearl barley if you adopt. If using regular pearled barley (instead of "quick barley"), you will need to add some extra cooking time at the end. Regular barley requires about 30-40 minutes to simmer in the soup, and then simply program accordingly.
• Beefiness stew meat is ideal for this recipe, simply you can substitute with diced chuck or short rib. These affordable cuts become very tender when cooked depression-and-slow in a simmering soup!
• Add a splash of ruby-red wine for extra flavour, or a dash of balsamic vinegar or Worcestershire sauce.
• Flavor the soup with additional herbs, such equally parsley, rosemary, oregano, or chives.
• For a richer tomato flavor, add 1-two tablespoons of tomato paste to the soup at the same time that you add the mushrooms and garlic to the pot.
• Craven broth is an acceptable substitute for the beef broth; still, the soup will have a slightly different flavour and a less robust, "beefy" taste.

Serving: 1 cup | Calories: 165.6 kcal | Carbohydrates: 13.5 k | Protein: 18.2 g | Fat: 4.7 g | Saturated Fat: 1.three m | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 0.seven chiliad | Cholesterol: 42.9 mg | Sodium: 392.5 mg | Potassium: 179.3 mg | Fiber: ii.half-dozen chiliad | Sugar: two.7 g

This recipe was originally published in Dec, 2019. The photos were updated in January, 2022.

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Source: https://www.theseasonedmom.com/beef-barley-soup/

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