This hearty beef barley soup is a restaurant-worthy, absolutely delicious, easy-to-make, and filling meal. It has only 8 ingredients, less than 50 minutes of active cooking time, and minimal cleanup. It will feed the whole family!
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All of my favorite soups are fully loaded with goodies including veggies and grains, this Beef Barley Soup definitely fits the bill! I cook it almost every single week during the winter months, though, my family and I never get bored eating it.
It still my family’s absolute favorite soup until now that’s why I decided to share it with you. It is rich, flavorful, and healthy, and I bet you’ll be making it often once you give it a try. Seriously, it is just incredibly delicious!
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HOW TO MAKE THIS BEEF BARLEY THICK?
Whisk a few tablespoons of starch into a little of the broth in a separate bowl and then whisk it into the pot. This prevents the starch from clumping and helps it dissolve into the soup evenly. This is a rich and hearty barley soup that leaves you completely satisfied and warms every inch of your body, so don’t get lazy to make everything it needs to a perfect soup that everyone craving for. 🙂
HOW MUCH TIME DOES THIS SOUP NEEDS TO BE MADE?
While ingredients list looks a little bit longer, this beef and barley soup need only less that one 1hour as total time. And I should note that time always depends on the serving. so if you used the same exact ingredients on the recipe which covers 6 serving, the total time should 1 hour. 15min to prepare the whole ingredients and 30min is the cooking time with 5min lass or plus depending on different factors.
DON’T KNOW WHERE TO START?
The simplest way to start is by cooking garlic and onion until softened. That’s where I always start and I think it’s the perfect one way to make this beef barley soup.
Then simply add all the ingredients to the pot and simmer until tender. And make sure to use homemade stock is you have some for the best flavor possible.
WHAT IS THE BEST BEEF FOR THIS SOUP?
You can use any kind of leftover beef for this beef barley soup including pot roast, leftover steak or roast beef. And if you don’t have cooked beef, you can simply cook it using either flank steak or cubed chuck.
And of course, you can substitute cooked hamburger in this barley soup recipe. You’ll also want to brown the beef with the onions and drain any fat if making a ground beef barley soup.
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- EASY CREAMY BEEF AND SHELLS
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Servings: 6 servings
Calories: 414kcal
INGREDIENTS:
- 1 1/2 lb. boneless chuck roast, cut into small cubes
- 3 tbsp olive oil
- 4 medium carrots, peeled and diced
- 1 large onion, peeled and diced
- 3 garlic cloves (minced)
- 1 cup pearl barley (or hulled barley)
- 2 tbsp tomato paste
- 8 cups beef or chicken broth
- 1 tsp dried thyme
- salt and pepper to taste
- Some Recommended Products:
- 48-inch Gas Range 6 Burners Cooktop 6.7 cu.ft Oven
- Professional Series Built-In All Refrigerator
- Mini Refrigerator, 2-Door 3.4 cu. ft. Small Compact Under Counter
INSTRUCTIONS:
1 ) Heat up a large pot on high heat. Add the olive oil and beef. Cook, stirring occasionally, for about 10 minutes, until the liquids evaporate and the beef starts to brown.
2 )Reduce heat to medium and add onion, carrots, and garlic. Cook for about 5 minutes.
Add the tomato paste, thyme, salt, and pepper and mix everything well. Add the barley and beef (or chicken) broth.
3 )Reduce the heat to medium-low, and cook until the beef is very tender, for about 1 1/2 hours. Note: add extra broth if you’d like to thin out the soup a bit more.
YOU CAN ALSO ENJOY THIS AMAZING BREAKFAST OR DINNER-SOLVING JAPANESE PANCAKES!
Nutrition
Calories: 414kcal | Carbohydrates: 33g | Protein: 26g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 78mg | Sodium: 166mg | Potassium: 687mg | Fiber: 7g | Sugar: 4g | Vitamin A: 6890IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 4mg
