Hearty Beef and Barley Soup

Step 1: Preparing and Browning the Beef

1. Season the beef: Generously season the beef cubes with salt and pepper. This seasoning enhances the flavor as it sears.
2. Brown the beef: Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pan. Sear each side for 3-4 minutes until nicely browned. Browning adds depth and richness to the soup’s flavor.
3. Remove the beef: Once browned, transfer the beef to a plate and set aside. Leave any browned bits in the pot, as these will flavor the vegetables in the next step.

Step 2: Sauté the Vegetables

1. Add more olive oil: If needed, add an extra tablespoon of olive oil to the pot. Reduce the heat to medium.
2. Cook the onions and garlic: Add the diced onion and cook for 4-5 minutes until translucent. Then, add the minced garlic and cook for an additional minute until fragrant.
3. Add the carrots, celery, and mushrooms: Stir in the diced carrots, celery, and mushrooms. Sauté for 5-6 minutes, letting the vegetables soften slightly. The mushrooms add a rich, earthy flavor that complements the beef.

Step 3: Build the Soup Base

1. Add beef broth and tomatoes: Pour in the beef broth and add the can of diced tomatoes (including the liquid). Scrape up any browned bits from the bottom of the pot to incorporate more flavor.
2. Return the beef to the pot: Add the browned beef cubes back into the pot, along with any juices that collected on the plate.
3. Add the barley and seasonings: Stir in the pearl barley, bay leaves, thyme, rosemary, and oregano. These herbs will infuse the soup with warm, comforting notes.
4. Bring to a simmer: Increase the heat to high and bring the soup to a gentle boil. Once it’s bubbling, reduce the heat to low, cover the pot, and let it simmer for 1 ½ to 2 hours. This slow simmering process is essential for tenderizing the beef and allowing the flavors to meld together.

Step 4: Add Greens and Finish the Soup

1. Check the barley and beef: After about 1 ½ hours, test the barley and beef for tenderness. The barley should be plump and slightly chewy, while the beef should be fork-tender. If needed, let it simmer for another 20-30 minutes.
2. Add greens (optional): If you’d like to add more nutrients to your soup, stir in 2 cups of baby spinach or kale during the last 10 minutes of cooking. The greens will wilt down and add color, flavor, and vitamins.
3. Adjust seasoning: Taste the soup and adjust the salt and pepper as needed. If you want more depth, you can add a touch more thyme or rosemary.

Step 5: Serve and Garnish

1. Remove bay leaves: Once the soup is ready, remove the bay leaves and discard them.
2. Ladle into bowls: Serve the hot soup in large bowls to showcase its beautiful, rustic look.
3. Garnish: Top each bowl with a sprinkle of fresh parsley for a pop of color and added freshness.

Tips for the Perfect Beef and Barley Soup

• Use quality beef: For the best results, use a chuck roast or another well-marbled cut. These cuts are ideal for slow cooking and will yield tender, flavorful bites.
• Don’t rush the simmering process: The key to a rich, flavorful beef and barley soup is allowing it to simmer gently for an extended time. This ensures the beef is tender and that the flavors meld.
• Adjust for a thicker or thinner consistency: If you prefer a thicker soup, let it simmer uncovered for a few extra minutes to reduce the liquid. For a thinner consistency, add a little extra broth or water.
• Make-ahead: This soup actually tastes even better the next day! Store it in an airtight container in the fridge for up to 4 days. The flavors will deepen as it sits, and the barley will continue to absorb the broth, making it extra hearty.

Variations

1. Add extra veggies: Try adding diced bell peppers, parsnips, or turnips for extra flavor and variety.
2. Try different grains: Substitute barley with farro or rice for a twist. Keep in mind that cooking times may vary.
3. Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
4. Boost the umami: A dash of Worcestershire sauce or soy sauce can add even more depth to the broth.

Freezing and Storing

• Refrigerate: Store leftovers in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, adding a little extra broth or water if the soup has thickened too much.
• Freeze: This soup freezes well! Allow it to cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat gently on the stovetop.

Final Thoughts

This hearty beef and barley soup is a classic that brings warmth and nourishment in every spoonful. It’s a versatile recipe that allows you to play with ingredients while delivering delicious, comforting results every time. Whether you’re making it for family dinner or a cozy night in, this soup is sure to become a favorite in your household.

Enjoy your bowl of Hearty Beef and Barley Soup, and may it bring you warmth and comfort!