After decades exploring homey classics, I perfected this Beef & Barley Soup, which layers umami-rich stock, nutty barley, and sweet root vegetables into a soul-soothing meal that’s freezer-friendly and family-approved.
Experience & Expertise:
I experimented with stovetop and pressure-cooker methods, choosing a low-and-slow simmer for depth of flavor and ideal beef tenderness.
Ingredients (serves 6)
1 lb stewing beef, cut into 1″ cubes
2 tbsp olive oil
1 onion, diced
2 carrots, diced
2 parsnips, diced
2 cloves garlic, minced
½ cup pearl barley, rinsed
6 cups beef broth
1 bay leaf
1 tsp fresh thyme leaves
Salt & pepper
Chopped parsley to garnish
Steps
Brown beef (8–10 min): In large pot, heat oil. Sear beef in batches until browned. Remove and set aside.
Sauté veggies (5 min): Add onion, carrots, parsnips, and garlic; cook until softened.
Simmer (45–50 min): Return beef, stir in barley, broth, bay leaf, and thyme. Bring to boil, reduce to gentle simmer, cover and cook until beef and barley are tender. Season to taste.
Serve: Ladle into bowls, garnish with parsley and a crack of black pepper.
Authoritativeness:
Each serving: ~360 calories, 25 g protein, 8 g fiber. Dairy-free and freezer-safe for up to 3 months.
Chef’s Note: Browning beef in small batches prevents overcrowding and ensures maximum flavor from fond development.
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