Google Amy's Cooking Adventures: Beef Barley Soup
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Wednesday, May 2, 2012

Beef Barley Soup



Beef Barley Soup seems very classic to me.  And yet I don’t recall eating it growing up (it’s entirely possible that my mom made Beef Barley Soup and I just didn’t eat it (also I keep typing “barely” instead of “barley” it could be a problem.))

But for whatever reason, I just couldn’t get beef barley soup out of my head.  I love this soup because it is so comforting and filling (and those 6 serving are 6 real servings not those skimpy little 1-cup servings).  We’ll definitely be making Beef Barley Soup again soon!


Recipe Notes:
*I used pearled barley because that’s what was available at my local store.  If you have hulled barley (the whole grain variety) available in your area, just increase the cooking time by about 15 minutes.

Beef Barley Soup
Adapted from Will Cook for Friends

1 tbsp olive oil
2 lbs beef stew meat, cut in bite sized pieces
1 medium sized onion, diced
5 large carrots, cut in coins
5 celery stalks, chopped
3 cloves of garlic (1 ½ tsp minced garlic)
1 large roma tomato, diced
1 cup dry red wine
7 cups vegetable (or beef) broth
2 beef bouillon cubes
1 tsp dried basil
1 tsp dried parsley
1 tsp dried oregano
1 tsp dried thyme
½ tsp dried sage
Salt & pepper to taste
1 cup medium pearled barley


Heat the olive oil in a large soup pot over medium-high heat.  Add the beef (in batches) and sear on all sides; about 5 minutes per batch.  Make sure the beef is in a single layer to get a nice sear on each piece.  Remove the beef from the pot and set aside in a bowl.

Add the onion, carrots, celery, and garlic and sauté for 3 minutes until crisp-tender.  Stir in the tomato; then add the wine to deglaze the pan.  To deglaze, stir the wine, scraping any drippings off the bottom of the pan.

Add the seared beef (and any juices), vegetable stock, bouillon cubes, herbs, salt and pepper; bring to a boil.  Reduce the heat to medium low and cover the pot.  Simmer for 45 minutes.

Stir in the barley and continue simmering for 45-50 minutes or until the barley is tender.  If the soup is too thick, add an additional cup of water or stock.  Serve with a side of crusty bread.

Serves 6


4 comments:

  1. What a great soup recipe, this looks amazing! :)

    ReplyDelete
  2. Mmm, just the right thing for a cold evening. I would love to try this one!

    ReplyDelete
  3. we make without the alcohol lovely presentation

    ReplyDelete
  4. Your soup looks so good. Would love a bowl of your soup. I know some folks only eat soup in the winter, but I'll eat soup any time of the year.

    ReplyDelete

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