Description: This recipe elevates the classic beef barley soup, inspired by the hearty and comforting style of the Pioneer Woman. It features tender, slow-cooked chuck roast, wholesome barley, and a medley of garden vegetables simmered in a rich, flavorful broth. This soup is not just a meal; it’s a warm hug on a cold day.
Why You Will Love This Recipe: This Beef Barley Soup is the epitome of comfort food. It’s incredibly satisfying, packed with nutrients, and perfect for a cozy night in. The deep, savory flavors develop over hours of slow simmering, creating a truly memorable soup. The tender beef practically melts in your mouth, and the barley adds a delightful chewy texture. Plus, it’s incredibly versatile – you can easily customize it with your favorite vegetables and herbs. It’s also freezer-friendly, making it a great make-ahead meal for busy weeknights. The ease of preparation combined with the depth of flavor makes this recipe a winner.
Introduction
Beef Barley Soup is a timeless classic, a staple in kitchens around the world. It’s a dish that evokes memories of home, warmth, and family. My version, inspired by the down-to-earth cooking style of the Pioneer Woman, takes this classic to the next level. We’re talking melt-in-your-mouth tender beef, perfectly cooked barley, and a symphony of vegetables all swimming in a deeply flavorful broth.
The key to an exceptional beef barley soup lies in the slow simmering process. This allows the flavors to meld together beautifully, creating a rich and complex taste profile. Don’t be tempted to rush the process; the longer it simmers, the more flavorful it becomes.
This recipe is more than just a soup; it’s an experience. It’s a way to connect with tradition, to slow down and savor the simple pleasures of life. It’s a dish that nourishes both body and soul.
Ingredients:
- ⅔ cup Medium Pearl Barley
- 6 cups Low-Sodium Beef Broth
- 1 Bay Leaf
- 2 medium Carrots, peeled and sliced into thin rounds
- 2 stalks Celery, thinly sliced
- 1 medium Yellow Onion, finely chopped
- 2 to 3 lbs Beef Chuck Roast
- 2 tbsp Vegetable Oil (or olive oil)
- 3 cloves Garlic, crushed
- 1 tbsp Dried Parsley
- 1 tsp Dried Oregano
- ¼ tsp Ground Thyme
- 1 (14.5 oz) can Diced Tomatoes, undrained
- 1 (15 oz) can Corn, drained (optional, but adds a touch of sweetness)
- Salt and Black Pepper to taste
- Fresh Parsley, chopped (for garnish, optional)
Preparation:
Step 1: Sear the Beef
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the chuck roast generously with salt and pepper. Sear the beef on all sides until it’s nicely browned and caramelized. This step is crucial for developing deep, savory flavors in the soup. Don’t overcrowd the pot; sear the beef in batches if necessary. Remove the seared beef from the pot and set it aside. The browned bits left in the pot (called fond) will add tremendous flavor to the soup.
Step 2: Sauté the Vegetables
Add the chopped carrots, celery, and onion to the pot. Sauté over medium heat for 4-5 minutes, or until the vegetables are softened and the onion is translucent. Stir frequently to prevent burning. These vegetables form the base of the soup’s flavor profile, so don’t skip this step.
Step 3: Add Aromatics and Herbs
Add the crushed garlic, dried parsley, dried oregano, and ground thyme to the pot. Stir for about 1 minute, until the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter. These herbs add depth and complexity to the soup’s flavor.
Step 4: Build the Soup
Pour in the low-sodium beef broth and add the diced tomatoes (with their juices) and the bay leaf. Return the seared beef to the pot. Bring the soup to a simmer, then reduce the heat to low, cover the pot, and simmer for 1.5 hours, or until the beef is very tender and easily shredded with a fork. This slow simmering process allows the flavors to meld together and the beef to become incredibly tender.
Step 5: Add Barley and Corn
After 1.5 hours, add the medium pearl barley and drained corn (if using) to the pot. Stir to combine. Cover the pot and cook for another 30 minutes, or until the barley is tender and slightly chewy.
Step 6: Finish and Shred the Beef
Remove the beef from the pot and place it on a cutting board. Use two forks to shred the beef into bite-sized pieces. While the beef is cooling slightly, skim off any excess fat from the surface of the soup using a spoon. This will result in a lighter and healthier soup.
Step 7: Return the Beef and Simmer
Add the shredded beef back to the soup. Simmer uncovered for another 15 minutes, allowing the flavors to meld together even further. Taste and adjust seasonings as needed. You may want to add more salt, pepper, or herbs to your liking.
Step 8: Serve
Remove the bay leaf from the soup before serving. Ladle the hot soup into bowls and garnish with fresh chopped parsley, if desired. Serve immediately.
COOKING Rating:
- Ease of Preparation: Medium – Some steps require attention, but overall, it’s straightforward.
- Flavor Complexity: High – The long simmering time creates a rich, layered flavor.
- Nutritional Value: High – Packed with protein, fiber, and vitamins.
- Kid-Friendliness: Medium – Most kids enjoy the flavors, but you can adjust vegetable choices.
- Make-Ahead Friendliness: Excellent – The soup tastes even better the next day!
Serving Suggestions:
- Serve with crusty bread for dipping.
- Top with a dollop of sour cream or Greek yogurt.
- Add a sprinkle of shredded cheese.
- Pair with a side salad for a complete meal.
- Serve with grilled cheese sandwiches for a comforting and satisfying lunch.
Tips:
- Beef Selection: Chuck roast is the best cut for this soup because it becomes incredibly tender and flavorful when slow-cooked. You can also use stew meat, but chuck roast is preferred.
- Barley Type: Medium pearl barley is recommended. Quick-cooking barley is not suitable for this recipe as it will become mushy.
- Broth: Low-sodium beef broth allows you to control the saltiness of the soup. You can always add more salt to taste.
- Vegetable Variations: Feel free to add other vegetables, such as potatoes, mushrooms, or green beans.
- Herb Variations: Experiment with different herbs, such as rosemary or bay leaves.
- Freezing: This soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers.
- Slow Cooker Option: You can adapt this recipe for a slow cooker. Sear the beef and sauté the vegetables as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours.
- Thickening: If you prefer a thicker soup, you can whisk a tablespoon of cornstarch with a tablespoon of cold water and stir it into the soup during the last 15 minutes of simmering.
Prep Time:
- 20 minutes
Cook Time:
- 2 hours 15 minutes
Total Time:
- 2 hours 35 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and will vary based on specific ingredients and serving size.)
- Calories: Approximately 450-550 per serving
- Protein: 35-45 grams per serving
- Sodium: Varies depending on the broth used; aim for less than 500mg per serving
Conclusion
This Pioneer Woman inspired Beef Barley Soup is a comforting and satisfying meal that is perfect for any occasion. With its tender beef, chewy barley, and flavorful broth, this soup is sure to become a family favorite. Don’t be afraid to experiment with different vegetables and herbs to make it your own. Enjoy!
Questions and Answers:
Q1: Can I use a different cut of beef besides chuck roast?
A1: While chuck roast is the recommended cut for its tenderness and flavor when slow-cooked, you can use stew meat as an alternative. However, chuck roast typically yields a richer and more satisfying result. If using stew meat, be sure to trim any excess fat before searing. You could also use a bottom round roast, but it may not be quite as tender as chuck.
Q2: I don’t have pearl barley. Can I use a different type of grain?
A2: Pearl barley is the ideal choice for this soup due to its texture and ability to absorb flavors without becoming mushy. However, if you don’t have pearl barley, you could try using farro or brown rice as substitutes. Keep in mind that the cooking time may need to be adjusted depending on the grain you choose. You may need to add the farro or rice a bit later in the process, and monitor the liquid levels in your soup. It is important to note that they will alter the texture and flavor of the finished product, moving away from a traditional beef barley soup.
Q3: Can I make this soup vegetarian?
A3: Absolutely! To make this soup vegetarian, simply omit the beef and use vegetable broth instead of beef broth. You can also add other hearty vegetables, such as mushrooms, potatoes, or lentils, to add more substance to the soup. Consider adding a splash of soy sauce or Worcestershire sauce (vegetarian version) to mimic the savory umami flavor that beef broth provides.
Q4: How long does this soup last in the refrigerator?
A4: This soup will keep in the refrigerator for up to 3-4 days. Be sure to store it in an airtight container to maintain its freshness. The flavors often meld together even more over time, making it even more delicious the next day.
Q5: Can I add more vegetables to this soup?
A5: Absolutely! This soup is very versatile, and you can easily add your favorite vegetables. Some great additions include potatoes, green beans, peas, spinach, or kale. Just be sure to adjust the cooking time accordingly, depending on the type of vegetable you add. Heartier vegetables like potatoes should be added earlier in the cooking process, while leafy greens like spinach or kale can be added towards the end. Don’t be afraid to experiment and customize the soup to your liking!
