The first time I made this was right after I got married, trying desperately to impress my in-laws with something comforting yet impressive. I remember rummaging through my husband’s family cookbook, which was so peppered with handwritten notes and sticky flour patches that it barely held together. This isn’t just any beef soup, my friends. It’s a cozy mixture of tender beef mingling with fresh carrots and aromatic herbs, promising a hearty meal. From that day on, it not only became a family staple but a conversation starter at our gatherings.
There’s plenty to love about this dish. The key is in letting that beef chuck roast simmer to perfection, soaking up all those essences of thyme and bay leaves. And don’t even get me started about the pearled barley, which gives the soup its creamy, nutty touch. It adds a whole other layer of texture that’s downright satisfying. Trust me, your taste buds will thank you.
I’ve found that adding a splash of fish sauce brings everything together with that little umami punch. Of course, a sprinkle of fresh parsley on top just brightens the whole bowl – picture perfect for Instagram! Whether it’s a weekday dinner or a lazy weekend meal, this soup is the kind that fills your home with comfort. So, I’m inviting you to make this recipe your own, gather your loved ones, and create new memories around a hot bowl of beef barley soup.
How to Make Beef Barley Soup
Click here to get printable version
Ingredients:
- 2 pounds boneless beef chuck roast, cut into 1 1/2-inch pieces
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon canola oil
- 3 large carrots, diced (about 10 ounces)
- 1 large yellow onion, diced (about 12 ounces)
- 2 ribs celery, diced (about 6 ounces)
- 4 medium cloves garlic, chopped
- 3 quarts chicken stock (homemade or store-bought)
- Sachet with 2 sprigs fresh thyme, 1 bay leaf, and about 5 whole black peppercorns
- 1 cup pearled barley (about 7 ounces)
- 1/2 teaspoon Asian fish sauce (optional)
- Fresh parsley, minced, for garnish
Directions:
- Begin by seasoning the chunks of beef with a pinch of salt and pepper. In a large stockpot or Dutch oven, heat the canola oil over a high flame. Once the oil is shimmering hot, brown the beef in batches for about 5 minutes each side. Set the browned beef aside on a clean plate.
- Using the same pot, toss in your diced carrots, onion, celery, and chopped garlic. Give them a good stir while scraping the flavorful bits off the bottom. Let them cook for roughly 6 minutes until they’re golden and soft, then move them to a separate bowl.
- Pour the chicken stock into the pot over medium heat, ensuring all savory bits are scraped up. Cut the beef into smaller pieces if desired and return it to the pot alongside any bones and the herb sachet. Gently bring it to a simmer.
- Reduce the heat, allowing it to simmer for 1 to 2 hours until the meat is beautifully tender, skimming any foam that appears on top as necessary.
- Once cooked, discard any bones and the sachet of herbs. Stir in the barley, reserved veggies, and the optional fish sauce, simmering for about 30 minutes more until the barley is tender.
- Season the soup to taste, adding more salt and pepper if needed. If the consistency is thicker than you’d like, add a splash of water. Ladle hot into bowls, garnishing each serving with freshly minced parsley.
Creative Substitutions to Suit Your Taste
If you’re missing pearled barley in your pantry, feel free to swap it out for farro or brown rice, which will provide a similar texture. No beef chuck on hand? Beef stew meat or even a leaner cut like a round roast can also work well. Vegetable broth can substitute the chicken stock if you prefer a different flavor profile, and tamari or soy sauce may offer a vegan option in place of fish sauce.
The Best Way to Store Beef Barley Soup Leftover
To keep your soup fresh for later, allow it to cool to room temperature, and transfer any leftovers into airtight containers. It should last in the refrigerator for up to 3 days. For long-term storage, pop it in the freezer, where it’ll keep for up to 3 months. To reheat, thaw in the refrigerator overnight if frozen, and warm over low heat on the stove, adding a splash of water or stock if needed to adjust consistency.
Perfect Pairings for Beef Barley Soup
This robust soup pairs wonderfully with a crusty loaf of sourdough bread or a simple side salad dressed with a lemon vinaigrette. A hearty red wine like a Cabernet Sauvignon or a non-alcoholic sparkling apple cider can complement the rich flavors beautifully too. For a garnish, consider a sprinkle of grated Parmesan or a drizzle of virgin olive oil for added depth.
Pro Tips for the Perfect Beef Barley Soup
The secret to this soup lies in slow cooking the beef so it’s melt-in-your-mouth tender. Always remember to brown the meat properly; this locks in flavor and develops depth in the soup. If you’re in a pinch, cut the beef smaller to reduce cooking time. Adding vegetables during the last stages of cooking preserves their texture and taste. If you fancy more flavor, a splash of red wine at the simmering stage can elevate the broth.
Adapting This Recipe with Fresh, Seasonal Flavors
In the spring, toss in some fresh peas or asparagus tips for a burst of color and flavor. Summer tomatoes or zucchini are great additions for a lighter version. Come autumn, incorporate root vegetables like parsnips or turnips for earthiness. During winter, add heartier greens like kale or collard greens to make the soup more filling.
FAQs:
What can I use instead of beef chuck?
If beef chuck isn’t available, beef stew meat or a round roast are great alternatives. These cuts become wonderfully tender when slow-cooked, making them perfect for soups and stews.
Can I make this soup gluten-free?
Absolutely! Swap out the pearled barley for a gluten-free grain like rice or quinoa to accommodate gluten-free diets without sacrificing the hearty texture of the dish.
How can I enhance the soup’s flavor if it’s too bland?
Consider adding more herbs like rosemary or thyme, or spices such as smoked paprika. A splash of balsamic vinegar or Worcestershire sauce can also enhance the soup’s depth of flavor. Remember to check seasoning and add more salt and pepper as needed.
What’s the best way to make this recipe ahead of time?
You can make this soup a day in advance, which allows the flavors to meld beautifully overnight in the refrigerator. Simply reheat gently on the stovetop before serving, adding a bit of water or stock to adjust thickness if necessary.
Can I use vegetable broth instead of chicken stock?
Certainly! Using vegetable broth will alter the flavor slightly but offers a lovely vegetarian alternative to the traditional beef barley soup, providing a lighter taste while maintaining the nourishing quality.
How do I prevent the barley from becoming too mushy?
To maintain the perfect texture, consider adding the barley during the last hour of cooking if you are simmering the soup for more than two hours. Alternatively, you can cook the barley separately and add it when serving.
Beef Barley Soup
Equipment
- large pot or Dutch oven
Ingredients
- 2 pounds boneless beef chuck roast cut into 1 1/2-inch pieces
- Kosher salt to taste
- freshly ground black pepper to taste
- 1 tablespoon canola oil
- 3 large carrots diced (about 10 ounces)
- 1 large yellow onion diced (about 12 ounces)
- 2 ribs celery diced (about 6 ounces)
- 4 medium cloves garlic chopped
- 3 quarts chicken stock homemade or store-bought
- 1 sachet herbs with 2 sprigs fresh thyme, 1 bay leaf, and about 5 whole black peppercorns
- 1 cup pearled barley about 7 ounces
- 1/2 teaspoon Asian fish sauce optional
- Fresh parsley minced, for garnish
Instructions
- Begin by seasoning the beef with salt and pepper. In a large pot or Dutch oven, heat the canola oil on high until it shimmers. Sear the beef pieces, ensuring they are browned on all sides, about 5 minutes per side, and set them aside on a plate once cooked.
- Add the diced carrots, onion, celery, and garlic to the same pot. Stir thoroughly while scraping the bottom to release any browned bits, and cook for around 6 minutes until the vegetables are slightly caramelized. Move to a heatproof bowl and set aside.
- Pour in the chicken stock, returning the heat to medium and scraping any stuck bits. Cut beef into smaller pieces and add back to the pot with any reserved bones and the herb sachet. Allow it to reach a gentle simmer.
- Reduce the heat and let it simmer for 1 to 2 hours, or until the beef is tender. Remember to skim off any foam that may form on the surface.
- After cooking, discard the bones and the herb sachet from the pot. Incorporate the barley, reserved vegetables, and the fish sauce if using. Let it simmer for around 30 minutes until the barley is tender.
- Taste the soup and adjust seasoning with additional salt and pepper as needed. If the consistency is too thick, add a little water. Serve the soup hot, topped with fresh parsley.
