Rich beef barley soup is a hearty and flavorful dish that is perfect for a cold winter day. The combination of beef, barley, vegetables, and herbs creates a soup that is both satisfying and nutritious. With so many different variations on this classic recipe, there is sure to be a version that everyone will enjoy.
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RICH BEEF BARLEY SOUP
I love beef barley soup does not get ANY better than this! This recipe is VERY easy, and contains a 'secret' ingredient that I think sets it above the rest! I served this with a green salad and toasted cheese buns for a delicious dinner on a rainy night!
Provided by ms.susan
Categories Meat
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Cut steak into bite sized pieces.
- Saute in olive oil in a large pot until nicely browned.
- Add all the other ingredients.
- Bring to a boil and simmer partially covered for 2 hours to allow flavours to blend.
- ENJOY!
Nutrition Facts : Calories 583.8, Fat 32.2, SaturatedFat 10.9, Cholesterol 111.8, Sodium 1456.8, Carbohydrate 36.8, Fiber 7.5, Sugar 14.8, Protein 39
RICH BEEF BARLEY SOUP
Yield 6
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve. Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat. Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside. When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.
Tips:
- Use chuck roast or beef stew meat for a flavorful and tender soup.
- Brown the beef in batches to prevent overcrowding and ensure even cooking.
- Add a variety of vegetables to the soup for a nutritious and colorful meal.
- Use a combination of beef broth and water for a richer flavor.
- Season the soup to taste with salt, pepper, and other herbs and spices.
- Let the soup simmer for at least 1 hour to allow the flavors to meld.
- Serve the soup with a side of crusty bread or crackers.
Conclusion:
Rich beef barley soup is a hearty, flavorful, and nutritious meal that is perfect for a cold winter day. The soup is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious and satisfying beef barley soup that your family and friends will love.
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