Beef Barley Soup
FULL RECIPE:
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's sure to warm the soul on chilly days!
Beef and Barley Soup | Weird name but delicious soup recipe!
Whether it’s the coldest day of the year or the beginning of warmer temperatures, this beef and barley soup is the perfect recipe to prepare. Full of hearty chunks of beef, carrots, and celery and finished with pearled barley, the soup has a warming effect that’s second the none. The best part is that it takes only a few steps to prepare, simply some browning of the meat, and you’re on your way!
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Skip ahead:
00:00 Intro
00:36 Preparing the chuck roast
02:09 Browning the meat
03:14 Adding the flavorings
05:19 Adding the liquid and herbs
08:10 Adding the vegetables
09:13 Tasting the soup
INGREDIENTS
- 2 lb beef chuck roast, cut into 1-inch pieces
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp neutral oil
- 1 medium onion, diced
- 1 tbsp tomato paste
- 3/4 cup red wine
- 6 cups low-sodium beef stock
- 1 15-oz can diced tomatoes
- 1 bunch parsley
- 2 sprigs rosemary
- 3 sprigs thyme
- 3 bay leaves
- 2 cloves garlic, smashed, husks removed
- 1 1/4 cups pearled barley
- 4 carrots, cut into 1/4-inch pieces
- 2 ribs celery, cut into ¼-inch pieces
INSTRUCTIONS
- Cut the chuck roast into 1-inch pieces. Sprinkle the pieces with salt and pepper on all sides. Heat the oil in a large oven-safe Dutch oven or stockpot over medium to medium-high heat. Once the oil is hot, add half of the beef. Sear the beef on two sides until it is well browned and has a crust, 4-6 minutes per side. Once seared, set the beef aside on a plate. Do the same process to the remaining half of the beef.
- When the beef is seared, turn the heat down and allow the Dutch oven to cool slightly. Add the onion and cook over medium heat until it is soft and browned, 4-5 minutes. Add the tomato paste and stir into the onion until it deepens in color, 2-3 minutes. Add the red wine. Cook and stir the wine, bringing up all the brown bits on the Dutch oven, deglazing, until the wine is almost fully evaporated, 3-4 minutes.
- After the wine is evaporated, add the beef and any juices back to the Dutch oven. Pour in the beef stock and diced tomatoes with their juice. Separately, cut the stems off of the parsley. Using butcher's twine, tie together the parsley stems, rosemary, and thyme. Add the bundled herbs, bay leaves, and garlic cloves to the soup. Bring the soup to a boil. Once boiling, reduce the heat to a simmer and cover. Simmer the soup until the meat is mostly tender, 1 1/2 to 2 hours.
- After the beef has cooked, add the pearled barley, celery, and carrots. Simmer the soup until the barley is tender, 1 to 1 1/4 hours. Once cooked, remove the bundled herbs and bay leaves. Chop the remaining parsley, add it to the soup, and serve.
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Just AMAZING Beef Stew | Chef Jean-Pierre
Hello There Friends, Beef Stew is an amazing and super easy recipe to prepare anytime through the year. It is especially great to warm you up in those cold months. Come and see how easy it is to make one of the most tastiest beef stews' on the planet! Let me know what you think in the comments below.
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Beef Barley Stew | Crock Pot Recipe
Beef Barley Stew
Beef Barley Stew Ingredients:
1 tbs Olive Oil
2 lbs Beef Chuck Roast, cut into 1 cubes
Kosher Salt
Freshly Ground Black Pepper
8 oz Mushrooms, cut into thin slices
8 Carrots, peeled and sliced diagonally into 1/2 pieces
6 Cloves Garlic, minced
4 Yellow Potatoes, peeled and cut into 1 cubes
1 Yellow Onion, chopped
6 cup Low Sodium Beef Broth
1 cup Dry Red Wine
1/4 cup Tomato Paste
1 can Diced Tomatoes
1 tbs Dijon Mustard
1 tsp Dried Thyme
3/4 cup Pearl Barley
1 Bay Leaf
Chopped Fresh Parsley
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Beef & Barley Soup | Christine Cushing
I show you how to make Beef and Barley Soup, both comforting and crowd pleasing . This nourishing soup has everything the family needs in one pot: vegetables, beef and barley. You can easily substitute any vegetable you have on hand to customize it for your family. Chuck is the ideal cut of beef for this soup. FULL RECIPE BELOW
RECIPE: BEEF & BARLEY SOUP
Ingredients:
2 oz. bacon or pancetta diced, 60 gm
2 Tbsp. olive oil (25 ml)
1 lb stewing beef, cut into small cubes (450 gm)
1 large onion, chopped
2 carrots, diced
1 leek, white part only, washed and chopped
2 stalks of celery, diced
2 Tbsp. tomato paste (25 ml)
2 bay leaves
several sprigs fresh thyme
2 L (8 cups) beef stock chicken or turkey stock
½ cup pearl barley (125 ml)
1 small sweet potato, peeled and diced or 1 cup squash, diced
½ cup diced squash optional
salt and freshly cracked black pepper to taste
Fresh chopped parsley
In a large pot, over medium setting, brown bacon to render fat. Spoon any excess off. Add olive oil and diced beef and brown evenly on all sides, about 5 minutes. Add onion, carrots, leek and celery and stir, until golden, about 3 minutes. Add tomato paste, bay leaves, thyme, stock and stir again. Bring to a boil and reduce to a simmer for about 1 1/2 hours. Beef should be fork tender.
Add the barley and sweet potato and season with salt and pepper. Simmer for 20 minutes. Add the squash, if desired and continue to simmer for 10-15 minutes, until everything is tender . Adjust seasoning and sprinkle with parsley (optional).
Serves 6
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Beef Barley Soup
This hearty, classic soup has a deep beefy flavor and features chucks of tender beef with carrots, celery, onions, mushrooms and barley. Can be enjoyed as a total meal when you add some good bread on the side.