Ingredients :
small chunks2 tablespoons olive oil1 medium onion, diced2 cloves garlic, minced3 large carrots, sliced3 celery stalks, sliced8 cups beef broth (or beef stock for a richer flavor)1 can (14.5 oz) diced tomatoes, undrained3/4 cup pearl barley2 bay leaves1 teaspoon dried thyme1 teaspoon dried rosemarySalt and black pepper to taste1 cup mushrooms, sliced (optional)1 tablespoon fresh parsley, chopped (for garnish)
Préparations :
Step 1: Sear the BeefHeat Oil: In a large soup pot or Dutch oven, heat the olive oil over medium-high heat.Brown the Beef: Season the beef chunks with salt and pepper, then add them to the pot. Sear the meat for about 3-5 minutes, or until browned on all sides. Remove the beef from the pot and set aside.Step 2: Sauté VegetablesCook Onion and Garlic: Add the diced onion and minced garlic to the pot, cooking for 2-3 minutes until softened and fragrant.Add Carrots and Celery: Stir in the carrots and celery, cooking for another 5 minutes to release their flavors. Add mushrooms if using.Step 3: Add Broth, Beef, and SeasoningsCombine Ingredients: Return the browned beef to the pot, then pour in the beef broth and diced tomatoes.Season: Add the bay leaves, thyme, rosemary, and additional salt and pepper to taste. Stir everything together.Step 4: Add the Barley and SimmerAdd Barley: Stir in the pearl barley.Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 45-60 minutes, or until the beef and barley are tender and the soup has thickened slightly.Step 5: Taste and ServeAdjust Seasoning: Taste the soup and adjust seasonings as needed.Garnish: Ladle the soup into bowls, garnish with fresh parsley, and enjoy it warm!Tips for Making the Best Beef & Barley SoupChoose the Right Beef: Beef stew meat, chuck roast, or even short ribs work well for tender, flavorful results.Use Quality Broth: A rich, flavorful beef broth or stock makes a huge difference.Cook Low and Slow: Letting the soup simmer for at least 45 minutes allows the beef to become tender and flavors to meld.Variations on Beef & Barley SoupAdd More Veggies: Throw in diced potatoes, green beans, or peas for extra nutrition.Make It Spicy: Add a pinch of red pepper flakes or a splash of hot sauce for some heat.Slow Cooker Version: For an easy option, add all ingredients to a slow cooker and cook on low for 6-8 hours or on high for 4 hours.Serving SuggestionsThis Beef & Barley Soup is delicious with:Crusty Bread: Serve with a slice of warm, crusty bread for dipping.Side Salad: A fresh green salad complements the richness of the soup.Grated Parmesan: Sprinkle a little Parmesan on top for extra flavor.Storage and Reheating TipsRefrigerator: Store leftovers in an airtight container in the fridge for up to 3-4 days.Freezing: Freeze in individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.Reheating: Reheat in a pot over medium heat until warmed through. You may need to add a bit of broth if the soup has thickened too much.FAQsCan I Use Quick-Cooking Barley?Yes, but add it toward the end of cooking since quick-cooking barley only needs about 15-20 minutes.What Can I Substitute for Barley?For a gluten-free option, replace barley with rice or quinoa, though they may alter the soup’s texture slightly.Can I Make This Soup Ahead of Time?Absolutely! In fact, the flavors improve after a day in the fridge, making this a great make-ahead dish.This Hearty Beef & Barley Soup is comfort in a bowl, packed with protein, fiber, and loads of flavor. Perfect for cozy evenings or meal prepping for the week, it’s a satisfying dish that everyone will love. Enjoy!
ENJOY