Oh boy, do I have a treat for you today. I found not one, but TWO delicious recipes for beef barley soup, and let me tell you, these are the kind of soups that’ll make you want to curl up in a warm blanket, forget all your problems and just indulge in some comfort food goodness. Without further ado, let’s get cooking!
Beef Barley Soup with Roasted Vegetables Recipe
Ingredients:
- 1.5 lb beef chuck roast, cut into 1-inch cubes
- 3 tbsp olive oil
- 2 cups chopped carrots
- 1 cup chopped celery
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) diced tomatoes
- 5 cups beef broth
- 1 cup pearl barley
- 3 sprigs fresh thyme
- 2 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat the oven to 400°F.
- Place the beef cubes in a bowl and coat with 2 tbsp of olive oil.
- Spread the beef cubes on a baking sheet and roast in the preheated oven for 20 minutes, or until browned.
- In a large pot, heat the remaining olive oil over medium heat.
- Add the carrots, celery, onion and garlic and cook until softened, about 5 minutes.
- Add the canned tomatoes, beef broth, roasted beef cubes, pearl barley, thyme, salt and pepper.
- Bring to a boil, then reduce the heat and simmer for 1.5-2 hours, or until the beef is tender and the barley is cooked.
FAQ:
Can I make this soup in a slow cooker?
Absolutely! Simply follow steps 1-5, then transfer everything to a slow cooker and cook on low for 7-8 hours, or on high for 4-5 hours.
Can I freeze this soup?
Yes, you can freeze this soup for up to 3 months. Let it cool completely before transferring it to freezer-safe containers or zip-top bags. To reheat, simply thaw in the fridge overnight, then heat in a pot over medium heat until warmed through.
Video Tutorial:
Looking for a good beef broth to use in this recipe?
Check out this one on Amazon. It’s made with organic, grass-fed beef and has no added preservatives or artificial flavors.
Slow Cooker Beef Barley Soup
Ingredients:
- 1 lb beef stew meat, cut into bite-sized pieces
- 1 tbsp olive oil
- 5 cups beef broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups chopped carrots
- 1 cup pearl barley
- 2 tsp paprika
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf
Instructions:
- In a large pan, heat the olive oil over medium-high heat.
- Add the beef stew meat and brown on all sides.
- Add the browned beef, beef broth, onion, garlic, carrots, pearl barley, paprika, thyme, salt, black pepper and bay leaf to a slow cooker.
- Cover and cook on low for 8 hours or on high for 4 hours.
FAQ:
Can I add other vegetables to this soup?
Yes, feel free to add any vegetables you like! Potatoes, mushrooms and green beans would all be great options.
Can I use quick-cooking barley?
No, quick-cooking barley will not hold up as well in this soup. Stick with pearl barley for the best results.
Video Tutorial:
Looking for a good slow cooker to use in this recipe?
Check out this one on Amazon. It’s a 6-quart model with a digital timer and temperature control, perfect for making soups, stews and other comfort foods.
Alright folks, that’s all for today. I hope these recipes will warm your hearts and souls as much as they did mine. Happy cooking!
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Beef Barley Soup With Roasted Vegetables Recipe | Taste Of Home
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