Beef Barley Soup

 

Ingredients :

2 tablespoons vegetable oil

2–3 lbs chuck roast

2 carrots sliced in thin rounds

2 stalks celery sliced thin

1 medium onion chopped fine

3 cloves garlic crushed

1 tablespoon dried parsley

1 teaspoon dried oregano

1/4 teaspoon ground thyme

6 cups low sodium beef broth

1 can diced tomatoes (14.5 ounce)

1 bay leaf

2/3 cup medium Barley

1 can corn drained (14.5 ounce)

INSTRUCTIONS:

In dutch oven or large stockpot heat vegetable oil over medium heat. Add beef and sear. Remove beef to a plate.

Add carrots, celery, and onion and cook for 4-5 minutes. Add the garlic, parsley, oregano and thyme and cook for just 1 minute; stirring constantly.

Add the beef broth, diced tomatoes, bay leaf and beef back to the pot. Reduce heat and simmer for 1 1/2 hours or until the roast is fork tender. Add barley and corn; cover with lid for 30 minutes. Remove lid and continue simmering for 15 minutes.

Remove roast from the pot and trim cutting the beef away from any gristle or fat. Cut or shred into bite size chunks and return to the pot.

some tips to help you make delicious beef barley soup:

1. Choose the right beef: Opt for cuts of beef that are suitable for slow cooking, such as chuck roast or stew meat. These cuts have good marbling and will become tender and flavorful when cooked slowly.

 

2. Brown the beef: Before adding the beef to the soup, sear it in a hot skillet with a little oil. Browning the beef adds depth of flavor to the soup.

 

3. Sauté the vegetables: Sautéing the vegetables like onions, carrots, and celery before adding them to the soup enhances their flavor. Cook them in the same skillet you used to brown the beef to pick up any leftover flavors.

 

4. Use homemade or low-sodium broth: If possible, use homemade beef broth or a low-sodium store-bought variety. This allows you to control the salt content of the soup.

 

5. Add herbs and spices: Enhance the flavor of the soup by adding herbs and spices. Common choices include thyme, bay leaves, garlic, and black pepper. Adjust the seasonings according to your taste preferences.

 

6. Soak barley before cooking: If you’re using pearl barley, it’s a good idea to soak it in water for about 30 minutes before adding it to the soup. This helps reduce the cooking time and ensures the barley cooks evenly.

 

7. Simmer slowly: Beef barley soup benefits from slow cooking. Allow the soup to simmer gently on low heat to develop rich flavors and tenderize the beef.

 

8. Skim off excess fat: As the soup simmers, fat may rise to the surface. Use a spoon or a ladle to skim off any excess fat that accumulates on the top for a healthier soup.

 

9. Adjust the consistency: If you find that your soup is too thick, add a bit more broth or water to achieve the desired consistency. If it’s too thin, you can thicken it with a slurry of cornstarch or flour mixed with water.

 

10. Garnish and serve: Once the soup is ready, you can garnish it with fresh herbs like parsley or a squeeze of lemon juice for a burst of freshness. Serve the beef barley soup hot with crusty bread or crackers.

 

Remember, beef barley soup often tastes even better the next day as the flavors have had time to meld together. Enjoy your homemade soup!