Beef and Barley Soup
As the autumn air starts to crisp and leaves begin to fall, a comforting bowl of beef and barley soup is just what you need. This hearty recipe combines tender chunks of beef with nutty barley and a medley of vegetables, creating a rich, warming dish perfect for cooler days. It's a classic choice when you're craving something nourishing and satisfying.
When making this soup, you can easily substitute the vegetables to suit your taste or what you have on hand. Feel free to add mushrooms for an earthy flavor or use sweet potatoes for added sweetness. A dash of Worcestershire sauce can also enhance the soup's depth. If preparing ahead, know that barley will absorb liquid, so you might need to add some extra broth when reheating.
Ideal for a family dinner or meal prep, this soup is best served with crusty bread to soak up the delicious broth. It's a perfect make-ahead dish, as the flavors only deepen and improve when left to meld overnight. Enjoy this soup on a chilly night, or bring it in a thermos for a hearty lunch. It's a timeless choice that brings comfort with every spoonful.
How to Make It
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1
Heat olive oil in a large pot over medium heat. Brown beef cubes on all sides. Remove and set aside.
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2
In the same pot, add chopped onion, carrots, and celery. Cook until softened.
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3
Add minced garlic and tomato paste. Stir and cook for 1-2 minutes.
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4
Return beef to the pot. Add beef broth, barley, bay leaf, thyme, salt, and pepper.
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5
Bring to a simmer, then reduce heat. Cover and cook for 90 minutes, stirring occasionally.
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6
Check seasoning and adjust if needed. Remove bay leaf before serving.