If you are looking for a classic comfort soup recipe that will leave you feeling full for hours this Beef and Barley Soup recipe is your answer. This soup is made withtender chunks of beef roast, grains of barley, and fresh vegetables that are cooked in a delicious seasoned broth.
It is the perfect soup recipe to make on a cold winter day. Not only will the hot soup warm your body, your mouth will be bursting with flavor and your belly will be full and satisfied.
Best of all, it is very easy to make. Simply brown the beef and vegetables and let them cook in the broth for an hour. Then add the barley and continue to simmer until the barley is tender.
Hulled Barley vs. Pearl Barley
Although barley is a very popular grain, many of us have never cooked with barley before. Therefore, when you go to purchase a box of barley you must understand the difference between hulled barley and pearl barley.
Much like the difference between brown rice and white rice, the main difference between hulled barley and pearl barley is in how the grain is processed. Hulled barley is processed by having only the outer husk removed, which is indigestible.
Hulled barley has a darker and slightly tan color very similar to brown rice. Pearl barley on the other hand are grains that have had both their outer husks and the inner bran layer removed.
Pearl barley is lighter in color compared to hulled barley. Although not as nutritious, pearl barley is the grain of choice in most recipes, including this Beef and Barley soup recipe.
Pearl barley becomes nice and tender when cooked and requires a shorter cook time than hulled barley. Even when cooked for long periods of time hulled barley will have a slightly tough texture and is more chewy.
Although you can find both varieties at speciality grocery stores, most supermarkets will only have pearl barley on their shelves. It may be labeled pearl barley, pearled barley or simply barley.
Where to Find Barley At The Grocery Store
You will most likely find barley in the same aisle at the grocery store where the rice and beans are located. However you may have to look closely.
Depending on the type of grocery that you visit or the location in where you live, it may be difficult to find. In fact, when I went to a large grocery store in my area, I was able to find only 1 brand of barley, and it was located on the bottom shelf.
Therefore, if you can’t find barley at the grocery that you frequent, you may need to head to a natural food store. Of course you can order Pearl Barley on Amazon as well.
What Type of Beef To Use For Beef and Barley Soup
The best cuts of beef to make soups and stews are those with a high amount of connective tissues with a little marbling of fat that provides flavor as it cooks. These cuts of meat are tough when cooked for short periods of time, but break down and become tender when they are cooked under low and slow conditions.
On the contrary, tender cuts of meat such as a ribeye roast or beef tenderloin are super tender and will get tough when cooked for long periods of time. So what type of meat should you purchase when making soups and stews?
1. Chuck Roast
Chuck roast comes from the shoulder region of a cow. It is the meat of choice when making soups and stews due to having a good ratio of connective tissue and fat content.
When cooked properly, chuck roast becomes nice and tender and produces great meaty flavor. That is why it is the meat of choice when making Pot Roast and Beef Stew.
Chuck roasts are easy to find at most large grocery stores and are fairly inexpensive when compared to other cuts of beef. However they are typically sold in large family size portions.
You can certainly purchase a large roast and freeze the remaining portion for later use. However, your butcher will also be able to cut the roast down when making recipes for two.
2. Round Roast
Round roasts are cut from the rear legs of a cow. They contain a very low fat content and therefore are also considered a tough cut of meat.
However, they are typically less expensive than chuck roast. You can choose between top round or bottom round roast.
Because of the long cooking process required to make beef and barley soup, you can choose either cut as they are both tough cuts of meat.
3.Sirloin Tip Roast
Also known as round tip roast this cut of meat is both flavorful yet lean. It falls in between a chuck roast and round roast in terms of fat to lean content.
Although it would be a great addition to any soup or stew that requires a long cook time, it is much more expensive than the other two cuts of beef.
4. Bone In Short Ribs
Short ribs have a great balance of connective tissue and fat content. Although they would be an ideal choice of meat for soups and stews, they are expensive.
Instead of using them to flavor soup, they are a great main dish recipe on their own when braised. Here is my favorite Bourbon Braised Short Rib recipe.
5. Beef Stew Meat
Beef stew meat is a combination of cuts of beef. Therefore you will have a chunks of beef with a variety of fat to lean ratio.
Although the variety of meat will cook and break down differently, you can use it in this recipe. However, be sure to cut the meat into bite size pieces before adding it to the pot.
Beef and Barley Soup Recipe
*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.
INGREDIENTS
- 1 1/4 lbs. chuck roast, trimmed of excess chunks of fat, cut into 3/4-inch cubes
- 2 Tbsp olive oil, divided
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1 cup chopped yellow onion
- 2 Tbsp tomato paste
- 2 cloves garlic, minced
- 32 oz beef broth, low sodium
- 1/2 Tbsp soy sauce, low sodium
- 1 1/4 tsp Worcestershire sauce
- 1/4 tsp dried rosemary
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper
- 1/2 cup pearl barley
- 1 tablespoon chopped fresh parsley
INSTRUCTIONS
The first step in making Beef and Barley Soup is to brown the beef cubes. Start by seasoning beef cubes with salt and pepper. Then place a large pot placed over medium-high heat add 1 tablespoon of olive oil.
Once the oil is hot add the beef cubes and sear until golden brown on all sides. Remove the beef from the pot and place the pieces in a bowl.
Then add the remaining olive oil to the pot and add the carrots, celery, and onion. Saute for 3-4 minutes.
Next stir in the tomato paste and garlic and saute for 1 minute, stirring constantly. Then pour in the beef broth, soy sauce, and Worcestershire sauce and use a wooden spatula to scrape any brown bits from the bottom of the pot.
Add the rosemary, thyme and season the broth with additional salt and pepper to taste. Return the beef cubes and juices to the pot and stir.
Cook Time Required
Bring the mixture to a simmer then reduce the heat to low. Cover and simmer for 1 hour.
Carefully remove the lid and stir in the pearl barley. Cover the pot again and simmer for 45 minutes – 1 hour or until the barley is tender and the beef is cooked through.
Stir in the parsley and serve warm.
Enjoy! Mary
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Beef and Barley Soup For Two
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Ingredients
- 1 1/4 lbs chuck roast, trimmed of excess chunks of fat, cut into 3/4-inch cubes
- 2 Tbsp olive oil, divided
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1 cup chopped yellow onion
- 2 Tbsp tomato paste
- 2 cloves garlic, minced
- 32 oz beef broth, low sodium
- 1/2 Tbsp soy sauce, low sodium
- 1 1/4 tsp Worcestershire sauce
- 1/4 tsp dried rosemary
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper
- 1/2 cup pearl barley
- 1 tablespoon chopped fresh parsley
Instructions
Season beef cubes with salt and pepper. Then place a large pot placed over medium-high heat add 1 tablespoon of olive oil. Once the oil is hot add the beef cubes and sear until golden brown on all sides.
Remove the beef from the pot and place in a bowl. Add the remaining olive oil to the pot and add the carrots, celery, and onion. Saute for 3-4 minutes.
Stir in the tomato paste and garlic and saute for 1 minute, stirring constantly.
Pour in the beef broth, soy sauce, and Worcestershire sauce. Add the rosemary, thyme and season with additional salt and pepper to taste. Return the beef cubes and juices to the pot. Stir.
Bring the mixture to a simmer then reduce heat to low. Cover and simmer for 1 hour.
Stir in the pearl barley. Cover and simmer for 45 minutes - 1 hour or until the barley is tender and the beef is cooked through. Stir in the parsley and serve warm.
Notes
Recipe provided by iCookfortwo.com
Nutrition Information
Yield 4
Amount Per ServingCalories 486Total Fat 29gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 17gCholesterol 118mgSodium 821mgCarbohydrates 18gFiber 3gSugar 6gProtein 40g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.
