Hearty Beef and Barley Soup

Name: Hearty Beef and Barley Soup
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 1 kg g beef chuck (cut into 2.5 cm cubes); 2 tablespoons vegetable oil; 1 large onion (diced); 3 cloves garlic (minced); 2 carrots (sliced); 2 celery stalks (sliced); 2 potatoes (peeled and diced); 3/4 cup pearl barley (rinsed); 2 litres beef stock; 2 tablespoons tomato paste; 2 teaspoons dried thyme; 1 teaspoon salt (to taste); 1/2 teaspoon black pepper (freshly ground)

110 min 6 servings Medium

All Recipes

Hearty Beef and Barley Soup

A comforting beef and barley soup simmered with root vegetables, perfect for a cozy night in.

Prep

20 min

Cook

90 min

Total

110 min

Servings

Difficulty

Medium

There's nothing quite like a steaming bowl of Hearty Beef and Barley Soup to warm you up on a chilly day. This classic comfort dish combines tender beef chuck, nutty pearl barley, and a colourful array of root vegetables. As the soup simmers, it fills your kitchen with an irresistible aroma that beckons family and friends to gather around. Beef and barley have been a staple combination in many cuisines, known for their ability to create a filling and nutritious meal. The richness of the beef is perfectly complemented by the chewy texture of the barley, making this soup a beloved classic. Plus, it's an excellent way to incorporate wholesome vegetables into your diet.

Ingredients

Servings

For the Soup

Instructions

Brown the beef

Heat the vegetable oil in a large pot over medium-high heat. Add the beef cubes in batches, browning on all sides, about 5 minutes per batch. Remove and set aside.

Pro tip: Ensure the beef is dry before browning to get a good sear.

Cook the aromatics

In the same pot, reduce heat to medium and add the onion. Sauté until translucent, about 5 minutes. Add garlic and cook for another minute.

Pro tip: Stir frequently to avoid burning the garlic.

Add vegetables

Add carrots, celery, and potatoes to the pot. Stir well and cook for 5 minutes until they begin to soften.

Pro tip: Cut vegetables uniformly for even cooking.

Simmer the soup

Return the beef to the pot. Stir in the beef stock, tomato paste, thyme, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes.

Pro tip: Skim off any foam that rises to the surface for a clearer broth.

Add the barley

Stir in the rinsed pearl barley. Continue to simmer, covered, for an additional 30 minutes or until the barley is tender but not mushy.

Pro tip: Rinse the barley thoroughly to remove excess starch.

Check seasoning and serve

Taste and adjust seasoning with more salt and pepper if needed. Serve hot.

Pro tip: Let the soup sit for 10 minutes before serving to meld the flavours.

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Tips & Tricks

<ul><li>Use beef chuck for its rich flavour and tenderness.</li><li>Add the barley halfway through cooking to avoid mushiness.</li><li>Soup thickens overnight as barley absorbs more liquid.</li></ul>

Serving Suggestions

This soup is perfect for making ahead. In fact, it's even better the next day as the barley continues to absorb the flavours, thickening the broth into a stew-like consistency. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for longer storage. Serve with crusty bread or a simple side salad to complete the meal. A glass of red wine, such as Merlot or Cabernet Sauvignon, pairs beautifully with this hearty dish.