Beef & Barley Soup
Hearty Beef & Barley Soup: A Comforting Classic
As the weather cools, there’s nothing quite like a steaming bowl of soup to warm you from the inside out. And when it comes to comforting, flavorful soups, Beef & Barley Soup is a true champion. This isn’t just any soup; it’s a hearty, satisfying meal packed with tender beef, wholesome barley, and a medley of vegetables. It’s a dish that evokes memories of cozy evenings and home-cooked goodness.
Our Beef & Barley Soup recipe is a modern take on a classic, designed to be both approachable and incredibly delicious. We’ve balanced traditional flavors with a few subtle enhancements to create a soup that’s sure to become a family favorite. The addition of red miso paste (or Worcestershire sauce, if you prefer!) adds a depth of umami that elevates the entire dish.
What makes this Beef & Barley Soup special?
- Tender Beef: We use beef stewing cubes, ensuring a melt-in-your-mouth texture.
- Wholesome Barley: Pot barley adds a lovely chewiness and nutritional boost.
- Flavorful Vegetables: A classic combination of carrots, celery, and onion forms the base of our flavorful broth.
- Umami Boost: Red miso paste (or Worcestershire sauce) adds a savory depth that will have you craving more.
Tips for the Perfect Soup:
- Searing the Beef: Don’t skip this step! Searing the beef creates a beautiful crust and adds tons of flavor to the soup.
- Continuous Stirring: Stirring frequently prevents the barley from sticking to the bottom of the pot and ensures even cooking.
- Season to Taste: Don’t be afraid to adjust the seasoning to your liking. A little extra salt and pepper can make all the difference.
Serving Suggestions:
Serve this hearty Beef & Barley Soup with a crusty loaf of bread for dipping. It’s perfect for a weeknight dinner, a cozy weekend lunch, or even a potluck gathering. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Frequently Asked Questions:
Q: Can I use a different type of barley?
A: While pot barley is traditional, you can use pearl barley as a substitute. However, pearl barley cooks faster, so reduce the simmering time accordingly.
Q: Can I make this soup in a slow cooker?
A: Yes! Sear the beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Add the beef stock and barley, and cook on low for 6-8 hours.
Q: Can I add other vegetables?
A: Absolutely! Feel free to add other root vegetables like parsnips or turnips, or even some leafy greens like kale or spinach.
Q: What can I substitute for the miso paste?
A: Worcestershire sauce is a great substitute, providing a similar umami flavor. You could also use a splash of soy sauce.
Enjoy this comforting and flavorful Beef & Barley Soup – a true taste of home!
Beef & Barley Soup
Ingredients
- 1.2 kg Beef Stew Cubes
- 0.5 cup Flour
- 2 tsp Salt
- 2 tsp Pepper
- 3 large Carrots Finely diced
- 3 stalks Celery Finely diced
- 1 large Onion Finely diced
- 2 cloves Garlic Finely diced
- 1 tbsp Red Miso Paste Or Worcestershire sauce
- 1 tbsp Dried Basil
- 1 tsp Dried Rosemary
- 0.5 cup Red Wine
- 10 cups Beef Stock
- 2 cups Pot Barley
Instructions
- In a large bowl, combine the beef, salt, pepper, and flour. Toss to combine, until the beef is thoroughly coated.
- Heat ~1tbsp of olive oil in a heavy bottomed pot over medium heat.
- Begin searing the beef cubes. Do this in a few rounds so that you don't overcrowd the pan. After each side of the cubes has been seared, transfer them to a bowl.
- Add another drizzle of oil to the pan, and add in the carrots, onions, and celery. Stir for 3-5 minutes to soften slightly, and begin to colour. Add the garlic, basil, rosemary, and miso paste. Stir to combine and coat everything in miso and herbs.
- Deglaze the pot with the red wine, and stir up all the brown bits from the bottom of the pot. Add the beef back to the pot. Then, add the beef stock.
- Bring everything up to a gentle simmer, and add the barley.
- Simmer gently for about 35-40 minutes. Stir quite continuously throughout the process, to make sure the barley doesn't stick to the bottom. Once the barley is soft, and the beef is tender remove from heat. Season to your tastes. Serve right away, or allow to cool fully and freeze. Freeze in an air tight container for up to 3 months.
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