Classic Thick Beef and Barley Soup

Rich and hearty homestyle Beef Barley Soup! Made with tender chunks of beef roast, nutritious whole grain barley, fresh veggies and a deliciously seasoned broth. A soup that'south sure to warm the soul on chilly days!

Also, try these other beef soups favorites – Vegetable Beef Soup, Slow Cooker Beef Stew, Hamburger Soup, and that babyhood archetype Beef and Tomato Macaroni Soup. Yous can never take likewise many soup recipes!

My favorite affair to end a cold day with at dinner fourth dimension is a steaming basin of soup, similar this hearty beef barley soup.

Beef and Barley Soup Video

I've been through the list of soups and fabricated what seems similar every kind out there, but that's just the great matter about soup. The possibilities are endless.

This homemade classic is one that in one case you endeavour it fresh, yous'll never exist able to eat it canned again. Only that goes for but about whatever other soup besides, right?

In that location'south just something almost all those ingredients simmering together edifice up season, and serving it warm for sipping that creates a cozy dish like no other.

And this one has a cracking blend of textures as well, with the tender beef and veggies, chewy barley and the base of runny broth. It's a mouthful of goodness and satisfying, beefy flavor!

Ingredients Needed for Beefiness Barley Soup

• Chuck roast – the perfect cut for soups and stew.
• Olive oil – used for sautéing.
• Carrots, celery, onion and garlic – these aromatics actually build up the base flavour of the soup.
• Tomato paste – this adds a mellow tomato flavor that pairs well with the beefiness.
• Low-sodium craven broth or beef broth – use which always yous adopt.
• Soy sauce and Worcestershire – though added in minor amounts these really build up the flavor of the broth.
• Fresh rosemary, thyme and parsley – if you don't desire to pay the college cost for fresh herbs, dried herbs can be substituted, only use 1/3 the amounts listed.
• Pearl barley – this isn't always found where you'd expect it at the store. Sometimes information technology'due south by the rice and other grains, perchance in the baking aisle and other times even by the canned soups.

How to Make Beefiness Barley Soup on the Stovetop

1. Dry beef, sear in pot in batches: Heat one Tbsp olive oil in a big pot over medium-high heat. Dab beefiness dry and add together 1/two or one/3 of beef, adding just enough non to overcrowd. Flavour with salt and pepper. Let sear until golden brown on lesser, about 3 minutes, and then flip and cook 1 minute longer.
2. Transfer beefiness in pot to a plate forth with juices and repeat process with remaining beef adding in another 1 Tbsp oil to pot.
3. Saute veggies: Add 1 Tbsp oil to now empty pot. Add together carrots, celery and onion and saute iii minutes.
4. Melt tomato paste: Add together tomato paste and garlic and saute 1 minute longer.
5. Add together liquids and seasonings: Pour in broth, soy sauce, Worcestershire sauce, rosemary, thyme and flavour with salt and pepper to taste. Return beef to pot.
6. Embrace and simmer: Bring mixture to a simmer then reduce heat to low, cover and simmer until beef is adequately tender, virtually 45 – 60 minutes.
7. Add together barley and continue to simmer: Add together barley and simmer until cooked through and beef is tender, well-nigh 45 – sixty minutes longer.
8. Finish with parsley.

How to Make Beef Barley Soup in the Slow Cooker

1. Sear the beef in a pot with olive oil.
2. Transfer beef to a crockpot with the remaining ingredients except parsley.
3. Cook on low 7 – 8 hours and then stir in parsley.

How to Make Beef Barley Soup in the Instant Pot

1. Select "saute" setting on pressure level cooker. Add oil.
2. Dark-brown beefiness in two – iii batches. Turn to "off" setting. Return all beef to Instant Pot.
3. Add remaining ingredients (except parsley) besides reduce goop to 7 cups (since it doesn't actually steam off like other cooking methods).
4. Encompass and set valve to "sealing" position. Select "manual mode" and adjust time to 20 minutes.
5. In one case cooking time is upwards let pressure come down naturally for at least ten minutes then carefully quick release any remaining pressure.

Can I Utilise Another Cut of Beefiness?

For this recipe, I recommend sticking with a fattier beef like chuck roast because the end result will be more tender. Other cuts of meat like rump are too lean and will end upward chewy and dry.

Can I Use Quick Cooking Barley?

That would be fine but let soup simmer well-nigh 1 one/2 hours or until beef is tender until you add information technology, information technology but takes about 10 – 12 minutes to cook. I would avoid quick cooking barley with slow cooker and instant pot methods.

What Sides to Serve with It?

• 1 hour dinner rolls or 1 hour bread
• Roasted seasonal vegetables like butternut squash
• Side salad with ranch dressing or vinaigrette
• Winter fruit salad, sure it may seem like a strange pairing but I honestly serve fruit salad with just about anything. It'south a great style to become me family to eat lots of fruit at once.

Can Beef and Barley Soup exist Frozen?

Yes, this soup can be frozen in an closed container up to iii months. Merely be sure to permit enough space for it to expand at the top.

Tips for the Best Beef Barley Soup

• Cut the veggies somewhat thick, they'll simmer a long time and those carrots tin tend to go as well soft.
• Brownish the beef first, this adds a rich layer of season.
• Allow the soup simmer depression and slow, and so beef comes out tender.
• Saute the tomato paste to aid boost season and lightly caramelize information technology.
• Add barley halfway through simmering for lightly chewy texture.

Possible Variations

• Replace 1/2 cup of the broth with 1/2 cup dry red wine.
• Add other vegetables similar mushrooms, light-green beans, canned tomatoes, potatoes or peas. Green beans and peas tin can be added closer to the end.
• If adding more veggies y'all may want a fiddling more broth as well.
• Add together other herbs for more flavor like bay leaves or marjoram. Or try seasoning with Italian seasoning.
• Use ground beef instead of chuck roast. If doing so add barley in step 6 and then skip the 2nd simmer time.
• Try it with another grain similar chocolate-brown rice or farro instead of barley.

Beef Barley Soup

Rich and hearty homestyle Beefiness Barley Soup! Made with tender chunks of beef roast, nutritious whole grain barley, fresh veggies and a deliciously seasoned broth. A soup that'southward certain to warm the soul on chilly days!

Makes about 11 cups, or more than if water is added at the cease.

Servings: vii

Prep thirty minutes

Cook ii hours

Set up in: 2 hours 30 minutes

• two lbs chuck roast, trimmed of excess chunks of fat, cut into 3/4-inch cubes
• 3 Tbsp olive oil
• 1 1/ii cups chopped carrots (nigh 3)
• 1 loving cup chopped celery (about two ribs)
• 2 cups chopped yellow onion (ane large)
• 3 Tbsp love apple paste
• 1 one/2 Tbsp minced garlic (iv cloves)
• two (32 oz) cartons low-sodium craven broth or beef broth
• 1 Tbsp low-sodium soy sauce
• two tsp Worcestershire sauce
• 2 tsp minced fresh rosemary, or 1/2 tsp dried
• 2 tsp minced fresh thyme, or 1/ii tsp stale
• Salt and freshly ground black pepper
• 1 cup pearl barley
• 3 Tbsp minced fresh parsley

• Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab beef dry and add 1/2 or 1/3 of beef, calculation just enough not to overcrowd. Season with common salt and pepper. Let sear until golden brown on bottom, nearly 3 minutes and then flip and melt 1 minute longer.

• Transfer beefiness in pot to a plate along with juices and repeat process with remaining beef calculation in another i Tbsp oil to pot.

• Add ane Tbsp oil to at present empty pot. Add carrots, celery and onion and saute 3 minutes.

• Add tomato plant paste and garlic and saute 1 minute longer.

• Pour in broth, soy sauce, Worcestershire sauce, rosemary, thyme and season with salt and pepper to taste. Return beef to pot.

• Bring mixture to a simmer then reduce heat to low, embrace and simmer until beef is adequately tender, about 45 - 60 minutes.

• Add barley, cover and simmer until cooked through and beef is tender, well-nigh 45 - hour longer.

• Stir in parsley. Serve warm.

How to Make Beef Barley Soup in the Tiresome Cooker

1. Sear the beef in a pot with olive oil.
2. Transfer beef to a crockpot with the remaining ingredients except parsley.
3. Melt on low seven - 8 hours then stir in parsley.

How to Brand Beef Barley Soup in the Instant Pot

1. Select "saute" setting on pressure cooker. Add together oil.
2. Brown beef in two - 3 batches. Turn to "off" setting. Return all beef to Instant Pot.
3. Add together remaining ingredients (except parsley) also reduce broth to 7 cups (since information technology doesn't really steam off similar other cooking methods).
4. Embrace and gear up valve to "sealing" position. Select "manual mode" and adjust time to twenty minutes.
5. Once cooking time is up let pressure come downwards naturally for at least x minutes so carefully quick release any remaining pressure.

Nutrition Facts

Beef Barley Soup

Corporeality Per Serving

Calories 455 Calories from Fat 189

% Daily Value*

Fat 21g 32%

Saturated Fat 7g 44%

Cholesterol 74mg 25%

Sodium 366mg 16%

Potassium 1076mg 31%

Carbohydrates 40g xiii%

Fiber 8g 33%

Sugar 7g 8%

Protein 31g 62%

Vitamin A 8836IU 177%

Vitamin C 15mg 18%

Calcium 95mg ten%

Iron 5mg 28%

* Percent Daily Values are based on a 2000 calorie nutrition.

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Source: https://www.cookingclassy.com/beef-barley-soup/

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