Cozy Beef and Barley Soup Recipe for Chilly Evenings

There’s something undeniably cozy about a steaming bowl of beef and barley soup, especially on a chilly evening. Imagine rich, tender chunks of beef swimming in a warm broth infused with the earthy flavors of barley and vegetables. The aroma wafts through your kitchen, wrapping you in a hug as inviting as your favorite blanket.

This soup is more than just a meal; it’s a comforting embrace that takes you back to family gatherings and cozy nights by the fire. Picture this: a bustling kitchen filled with laughter, the savory scent of simmering broth mingling with freshly baked bread. Perfect for those moments when you need a hearty dish to warm both your belly and soul.

I remember the first time I made this beef and barley soup; my family devoured it within minutes, leaving only crumbs behind.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Beef Chuck Roast: This cut is perfect for slow cooking; it becomes tender and flavorful after simmering.

• Barley: Opt for pearl barley for its chewy texture and ability to absorb flavors beautifully.

• Carrots: Choose vibrant orange carrots; they add sweetness and color to the soup.

• Celery: Fresh celery enhances the soup’s crunchiness while adding depth to the flavor profile.

• Onion: A sweet onion brings a wonderful base flavor; make sure it’s finely chopped for even distribution.

• Garlic: Fresh garlic elevates the taste; don’t skip it if you love that aromatic punch!

• Beef Broth: Use low-sodium broth so you can control the saltiness of your soup better.

• Thyme: Fresh thyme adds an herbaceous note that perfectly complements the heartiness of beef.

• Bay Leaves: Toss these in for added depth but remember to remove them before serving!

• Salt and Pepper: Essential seasonings that enhance all the other flavors—season generously!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Ingredients: Start by chopping up your vegetables into bite-sized pieces; uniform shapes help them cook evenly. Ensure that your beef is cut into cubes about 1-inch thick; this allows them to become tender during cooking.

Sauté Aromatics: In a large pot over medium heat, add olive oil. When hot, toss in chopped onions and celery, sautéing until they turn translucent and release their delightful aroma—about 5-7 minutes will do.

Cook the Beef: Add your cubed beef chuck roast to the pot, browning on all sides for about 8 minutes. This step builds flavor; don’t rush it! You want those little brown bits to get stuck at the bottom.

Add Veggies & Barley: Toss in carrots, garlic, thyme, bay leaves, and pearl barley now. Stir everything together like you’re conducting an orchestra of flavors for about 2 minutes until fragrant.

Pour in Broth & Simmer Away!: Carefully pour in your beef broth along with enough water to cover all the ingredients by an inch. Bring everything to a gentle boil then reduce heat to low; let it simmer uncovered for 1-1.5 hours until the meat is fork-tender.

Final Touches & Serve Up!: Once cooked through, taste-test for seasoning! Adjust salt and pepper as needed before ladling into bowls. Enjoy with crusty bread or biscuits while basking in compliments from family or friends.

Enjoying a bowl of this beef and barley soup not only fills your stomach but also warms your heart!

Perfecting the Cooking Process

Start by browning the beef first for depth of flavor, then sauté vegetables while the broth simmers to enhance taste.

Add Your Touch

Feel free to swap out barley for quinoa or add some kale for extra nutrients and color to your soup.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to five days. Reheat on the stovetop over medium heat until warmed through.

Sharing this recipe reminds me of a cozy winter evening when my friends declared it their new favorite dish, asking for seconds—and thirds!

FAQ

Can I use other grains besides barley in my beef and barley soup?

Absolutely! Quinoa or farro are great alternatives that add unique flavors and textures.

How long can I store leftover beef and barley soup?

Leftovers can be stored in the fridge for up to five days without losing quality.

What can I do if my soup turns out too thick?

Simply add more broth or water while heating, stirring until you reach your desired consistency.

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Beef and Barley Soup

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• Author: Rachel Lawson
• Total Time: 1 hour 45 minutes
• Yield: Serves 6

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Description

Beef and barley soup is the ultimate comfort food, perfect for chilly evenings. This hearty dish features tender chunks of beef simmered with earthy barley, fresh vegetables, and fragrant herbs, creating a warm, inviting bowl that embraces you with every spoonful. Simple to prepare and packed with rich flavors, this soup is ideal for family dinners or a cozy night in.

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Ingredients

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• 1 lb beef chuck roast, cubed
• 1/2 cup pearl barley
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 6 cups low-sodium beef broth
• 1 tsp fresh thyme
• 2 bay leaves
• Salt and pepper to taste

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Instructions

1. Prepare the ingredients by chopping vegetables into uniform pieces.
2. In a large pot over medium heat, add olive oil and sauté onions and celery until translucent (5-7 minutes).
3. Add cubed beef to the pot; brown on all sides (about 8 minutes).
4. Stir in carrots, garlic, thyme, bay leaves, and pearl barley; cook for an additional 2 minutes.
5. Pour in beef broth and enough water to cover ingredients by an inch. Bring to a gentle boil.
6. Reduce heat to low; simmer uncovered for 1-1.5 hours until beef is fork-tender.
7. Taste and adjust seasoning before serving hot with crusty bread.

• Prep Time: 15 minutes
• Cook Time: 90 minutes
• Category: Main
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 3g
• Sodium: 550mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 5g
• Protein: 24g
• Cholesterol: 80mg