Savory Beef Barley Soup
Cozy Up with Pioneer Woman’s Beef Barley Soup
Is there anything more comforting than a hearty bowl of soup on a chilly evening? Today, we’re sharing a beloved recipe: Pioneer Woman’s Beef Barley Soup! This isn’t just any soup; it’s a flavor-packed, soul-warming dish that’s perfect for family dinners, potlucks, or simply a comforting meal for yourself. Inspired by Ree Drummond’s approachable and delicious style, this soup is surprisingly easy to make, but delivers incredible depth of flavor.
This recipe takes a bit of time, but the slow simmering allows the beef to become incredibly tender and the flavors to meld beautifully. The combination of tender beef, hearty barley, and sweet vegetables creates a truly satisfying meal. It’s a fantastic way to use up leftover roast or to make a big batch for meal prepping.
What makes this soup special?
- Hearty and Filling: The beef and barley provide a substantial base, making this soup a complete meal.
- Flavorful Broth: The combination of beef broth, tomatoes, and herbs creates a rich and savory broth.
- Easy to Customize: Feel free to add other vegetables like potatoes, mushrooms, or green beans.
- Perfect for Cold Weather: This soup is guaranteed to warm you up from the inside out.
Tips for the Best Beef Barley Soup:
- Sear the Beef: Don’t skip the searing step! It adds a ton of flavor to the soup.
- Low and Slow: Simmering the soup for a longer period allows the beef to become more tender and the flavors to develop.
- Use Good Quality Beef Broth: The broth is the foundation of the soup, so choose a good quality one.
- Don’t Overcook the Barley: Barley can become mushy if overcooked, so keep an eye on it.
Frequently Asked Questions:
Q: Can I use a different cut of beef?
A: While chuck roast is recommended for its flavor and tenderness, you can also use stew meat or brisket.
Q: Can I make this soup in a slow cooker?
A: Yes! Sear the beef first, then add all the ingredients to the slow cooker and cook on low for 6-8 hours.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers.
Q: What if I don’t have bay leaves?
A: While bay leaves add a subtle flavor, you can omit them if you don’t have any.
Q: Can I add other vegetables?
A: Absolutely! Potatoes, mushrooms, carrots, and green beans are all great additions.
We hope you enjoy this comforting and delicious Pioneer Woman Beef Barley Soup as much as we do! It’s a recipe that’s sure to become a family favorite.
Pioneer Woman Beef Barley Soup
Ingredients
- 2 tablespoons vegetable oil
- 3 lbs chuck roast
- 2 carrots, peeled and chopped
- 2 stalks celery, sliced thin
- 1 medium onion, diced
- 3 cloves garlic, crushed
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 6 cups low-sodium beef broth
- 1 can (14.5 ounce) diced fire-roasted tomatoes
- 2 bay leaves
- 2/3 cup medium pearled barley
- 1 can (14.5 ounce) corn, drained
- to taste salt
- to taste freshly ground black pepper
Instructions
- In a Dutch oven or large stockpot, heat vegetable oil over medium heat. Add the beef and sear it on all sides until browned. Once seared, remove the beef and set it aside on a plate.
- Add the carrots, celery, and onion to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- Return the beef to the pot. Add the beef broth, tomatoes, bay leaves, parsley, oregano, and thyme. Bring to a boil, then reduce heat and simmer for 60-75 minutes, or until the beef is tender.
- Add the barley and corn to the pot. Continue to simmer for another 15-20 minutes, or until the barley is tender.
- Remove the bay leaves. Season with salt and pepper to taste.
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