Dish up a hearty bowl of comfort on a chilly day with this simple recipe for Beef and Barley Soup. This filling, and tasty dish is a cross between a soup and a stew and it’s perfect for melting away the chill on those coldest of days.
It was a cold and rainy day yesterday and there is almost nothing better on a rainy day than a hearty bowl soup.This simple recipe cooks low and slow making the beef unbelievably tender. I add the vegetables in stages to make sure none of them end up too soft. There’s nothing worse than a bowl of mushy vegetables.
I remember as a child going to a friend’s house and having beef and barley soup. I walked into the house and the whole place was filled with this amazing aroma of home cooked soup.
I couldn’t wait to dig in and when I did, the only things left in the soup with any texture were the beef and the barley. Even as a child, I knew this wasn’t the way it should be.
I never forgot that soup and when I started cooking myself, I learned from it. There are 45 minutes between the first batch of vegetables and the second so there’s no hassle and believe me, it’s worth it.
This soup is a flavorful, delicious soup that the entire family will enjoy on those cold and rainy days that just need a dish like this. Enjoy!
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Beef & Barley Soup
Dish up a hearty bowl of comfort on a cold day with this simple recipe for Beef and Barley Soup.
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Ingredients
1
tablespoon
olive oil
1-½
lbs
stewing beef
cubed
2
medium onions
sliced
2
garlic cloves
chopped
3
stalks of celery
sliced
4
carrots
sliced into chunks
2
bay leaves
small bunch fresh parsley
chopped
½
cup
pearl barley
4
cups
beef stock
6
medium potatoes
cut into cubes
Instructions
Heat the oil in a large, oven safe pan over medium high heat.
Working in batches, brown the beef on all sides in the olive oil.
Remove the meat with a slotted spoon.
Add the onions, celery and herbs to the pan, then cook for about 5 mins until softened.
Add the garlic and cook another minute.
Return the meat to the pan, pour over the stock, then bring to a boil and then turn down the heat. Simmer for 45 minutes.
Stir in the barley, carrots and potatoes, bring to a boil, lower heat and simmer for another 45 minutes or until the carrots are tender.
Serve with crusty bread.
Nutrition Facts
Beef & Barley Soup
Amount Per Serving
Calories 704
Calories from Fat 153
% Daily Value*
Total Fat 17g
26%
Saturated Fat 5g
25%
Cholesterol 132mg
44%
Sodium 639mg
27%
Potassium 2564mg
73%
Total Carbohydrates 74g
25%
Dietary Fiber 15g
60%
Sugars 7g
Protein 63g
126%
Vitamin A
206.5%
Vitamin C
55.1%
Calcium
18%
Iron
89.3%
* Percent Daily Values are based on a 2000 calorie diet.
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