MOM'S BEEF BARLEY SOUP

Mom's Beef Barley Soup image

The aroma in the Test Kitchen as we prepared this was nearly irresistible! We couldn't wait until it was finished and dig in. Let's just say, we weren't disappointed one bit!

Provided by Deb Lund

Time 3h30m

Number Of Ingredients 15

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Ingredients

2 Tbsp oil, margarine or butter
4 ribs of celery sliced
1 large white or yellow onion diced
1/2 c finely diced green pepper
5 large carrots sliced into medallions
1-2 lb stew meat cut up 1/2 in cubes. you can use round steak or a well trimmed chuck roast as well
1/2+ c sherry, beef broth, water or dry red wine for pan deglazing
6 c beef broth
6 c water
1 tsp Lawry's seasoned salt or similar product. this is added to taste.
2 bay leaf
1 c pearled barley (or hulled barley which requires longer cooking time but provides more fiber)
1/2 tsp black pepper
1 can(s) beans (pinto or great northern whites) dained and rinsed
any veggies you may want to add. adding green beans, peas or similar veggies do not change the basic flavor of the soup.

Steps:

1. Add 1 tbsp of oil (or margarine/butter) to a large Dutch oven and brown beef in batches. Be sure to dry your beef off with some paper towels BEFORE you brown or the beef won't brown appropriately, it will just turn grey. You want the browning for flavor You can also do this in a frying pan and then transfer all the ingredients to a soup pot.
2. Deglaze the pan with a bit of broth, water, sherry or dry red wine and save the drippings. Sherry really makes a nice rich flavor.
3. Into the same pan now cleaned, add other tablespoon of oil.
4. Saute onions, green pepper and celery until soft. Add carrots and continue sauteing for 3-5 minutes
5. Add the meat and saute another 3-5 minutes. Add water and broth. (Or transfer to soup pot and then add all the ingredients.)
6. Add the bay leaf, seasoned salt and the pepper.
7. Bring to boil, turn down and gently simmer covered for about 1 hour.
8. Add pearl barley, Cover pan and simmer until soft about 1 hour. (Hulled Barley about 2 hours.) The barley will absorb salt. You may need to add more seasoned salt or you may omit the salt earlier and season after the barley cooks. It depends on the broth you use. Some are very salty.
9. Add beans. You may stop with the beans or you may add any other veggies like peas, or green beans. Continue cooking for another 1/2 hour or so.
10. Serve with a crusty bread and a salad for a complete meal.

*** Explore more Mom's Beef Barley Soup Recipes »

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Zoya Malik

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This is the best beef barley soup I've ever had! It's so rich and flavorful.

Sunita Gyawali

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This soup is amazing! It's so flavorful and comforting. I love the beef and barley together.

Jf Fed

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This was my first time making beef barley soup and it was a success! The soup was flavorful and hearty. I will definitely be making it again.

Jim Buen

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I love this soup! It's so easy to make and always turns out great. I like to add a little extra vegetables to mine, like carrots and celery.

sadir islam

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This soup was delicious! I made it exactly as the recipe said and it turned out perfect. The beef was tender and the barley was cooked just right. I will definitely be making this again.

Abdallah Wageh

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I've been making this soup for years and it's always a hit. My family loves the rich, beefy flavor and the tender barley. It's the perfect comfort food for a cold winter day.

Robel Miah

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This beef barley soup is a lifesaver on cold winter nights. It's hearty, flavorful, and so easy to make. I love that I can just throw everything in the pot and let it simmer while I go about my day.

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