Savor the Flavor: Best Ever Beef and Barley Soup Recipe

Indulge in the ultimate comfort food experience with our Best Ever Beef and Barley Soup recipe! Bursting with rich flavors and hearty ingredients, this soul-warming soup is perfect for chilly days or anytime you crave a comforting bowl of goodness. With tender chunks of beef, wholesome vegetables, and savory barley, each spoonful is a taste sensation that will leave you craving more. Join us as we dive into the steps to create this unforgettable dish and elevate your soup game to new heights.

Ingredients

• 1 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces
• 1 1/2 cups carrots, thinly sliced
• 1 1/2 cups celery, thinly sliced
• 2/3 cup onion, chopped
• 1 package pre-sliced mushrooms (8 ounces)
• 2 tablespoons beef base (different from beef broth, it’s a concentrated paste)
• 8-10 cups water
• 1 large bay leaf

Instructions

1. Prepare the Ingredients: Begin by trimming excess fat from the chuck roast and cutting it into 1/2-inch pieces. Slice the carrots, celery, and onion thinly. Rinse the pre-sliced mushrooms under cold water and drain.
2. Sear the Beef: In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the beef pieces and cook until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
3. Sauté the Vegetables: In the same pot, add a bit more oil if needed and sauté the sliced carrots, celery, onion, and mushrooms until they start to soften, about 5 minutes.
4. Add Beef Base and Water: Dissolve the beef base in 8-10 cups of water to create a rich broth. Pour the broth into the pot with the sautéed vegetables.
5. Combine Ingredients: Return the browned beef to the pot and add the bay leaf. Stir to combine all ingredients.
6. Simmer: Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the vegetables are soft.
7. Adjust Seasoning: Taste the soup and adjust the seasoning as needed with salt and pepper.
8. Serve: Remove the bay leaf before serving. Ladle the hot soup into bowls and enjoy the comforting warmth!

Cook Notes and Variations

• Barley Options: Feel free to use either pearl barley or quick-cooking barley in this recipe. If using pearl barley, you may need to increase the cooking time slightly.
• Additional Seasonings: Enhance the flavor of the soup by adding herbs such as thyme, rosemary, or parsley. A splash of Worcestershire sauce or soy sauce can also add depth to the broth.
• Vegetable Variations: Customize the soup by adding your favorite vegetables, such as potatoes, green beans, or peas. Just adjust the cooking time accordingly based on the vegetables you choose.

Frequently Asked Questions (FAQs)

Q: Can I use beef broth instead of beef base and water?

A: While beef broth can be substituted for the beef base and water, using beef base provides a richer and more concentrated flavor. If using beef broth, reduce the amount of water accordingly and adjust the seasoning as needed.

Q: Can I make this soup in a slow cooker?

A: Yes, you can adapt this recipe for a slow cooker. Simply follow steps 1 and 2 to brown the beef and sauté the vegetables, then transfer everything to a slow cooker along with the beef base, water, and bay leaf. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.

Q: Can I freeze leftovers?

A: Yes, this soup freezes well. Allow it to cool completely, then transfer it to airtight containers or freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating on the stove or in the microwave.

Q: Is there a vegetarian version of this soup?

A: Yes, you can make a vegetarian version of this soup by omitting the beef and using vegetable broth instead of beef broth or base. Add extra vegetables such as potatoes, beans, and spinach for a hearty and flavorful vegetarian option.

Keto Version and Low Carb Version

Keto Version:

For a keto-friendly version, omit the barley and add low-carb vegetables such as cauliflower florets, zucchini, or spinach. Use beef bone broth instead of water for added richness.

Low Carb Version:

To make a low-carb version, replace the barley with cauliflower rice or shirataki noodles. Reduce the amount of carrots and onions to lower the carb content.

In conclusion, our Best Ever Beef and Barley Soup is the ultimate comfort food that’s perfect for warming you up on cold days or providing a nourishing meal anytime. With its tender beef, wholesome vegetables, and hearty barley, each spoonful is a comforting delight. Whether you’re a soup enthusiast or looking for a satisfying meal to feed your family, this recipe is sure to become a staple in your kitchen. So gather your ingredients, simmer up a batch of this delicious soup, and savor the cozy flavors of homemade goodness!