Beef Broth – Clear soup with beef and barley.
Beef Broth with Beef and Barley is a hearty, nutritious soup that brings warmth and comfort to any meal. This classic recipe involves simmering beef bones to create a rich and flavorful broth. Tender chunks of beef, pearled barley, and a variety of vegetables such as carrots, celery, and onions are then added, infusing the soup with layers of taste and texture. This soup is often seasoned with bay leaves, thyme, and black pepper to enhance its savory profile. Perfect as a starter or a main dish, this beef broth is a wholesome choice that pairs well with crusty bread or a side salad.
Warm up with a bowl of Hearty Beef Barley Soup, perfect for chilly days or when you crave comforting flavors in a satisfying meal. This recipe, courtesy of Sip and Feast from their YouTube channel, boasts a rich blend of beef, vegetables, red wine, and barley, enhanced with the boldness of Worcestershire sauce. Whether you're looking to impress your family or just need a cozy night in, this soup is sure to hit the spot.
Ingredients:
- 6 cups of low-sodium beef broth
- 3/4 cup of red wine (optional)
- 1 tablespoon Worcestershire sauce
- 2 lbs chuck roast, cubed
- 1 1/2 cups carrots, diced (about 4 medium carrots)
- 1 1/2 cups onions, diced (1 medium onion)
- 1 1/2 cups celery, diced
- 3 tablespoons parsley, chopped
- 1 cup pearl barley
- 2-3 cloves garlic, minced
- Fresh thyme, to taste
- 2 tablespoons olive oil
- Kosher salt, to taste
- Black pepper, to taste
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Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 6-8 servings
Equipment: Dutch oven, knife, cutting board, wooden spoon, tongs
Instructions:
1. Begin by heating your Dutch oven over medium heat. While the pot is heating, pat your beef cubes dry and season generously with kosher salt and black pepper.
2. Add 2 tablespoons of olive oil to the hot Dutch oven. Once the oil is shimmering, sear the beef in batches to avoid overcrowding, about 3 minutes on each side until nicely browned. Set the seared beef aside on a plate.
3. In the same pot, if there is not enough beef fat, add a little bit more olive oil. Sauté the carrots, onions, and celery until slightly softened, scraping up the browned bits from the beef with a wooden spoon.
4. Deglaze the pot with 3/4 cup of red wine, stirring well. Allow the wine to simmer for a few minutes to cook off the alcohol before adding the Worcestershire sauce and the beef broth.
5. Return the beef to the pot, along with any accumulated juices on the plate. Bring the soup to a gentle boil, then reduce heat to a simmer.
6. Rinse the pearl barley under cold water and add it to the pot, along with the minced garlic and fresh thyme.
7. Cover the soup and let it simmer for about 1 hour, or until the beef is tender and the barley is cooked through.
8. If the soup is too thick for your liking, you can add water or additional beef broth to reach the desired consistency.
9. Once the beef is tender, adjust the soup's seasoning with salt and pepper to taste.
10. Stir in the chopped parsley just before serving and give the soup a final taste check. Serve hot in your favorite soup bowls.
Cooking Tips:
- If using metal utensils to sear meat, be careful not to scratch enameled cookware.
- The red wine is optional and can be omitted if you prefer not to cook with alcohol. The flavor will still be robust and delicious.
- Make sure to brown the beef in batches to ensure a good sear and to prevent steaming.
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Attribution: This wonderful Beef Barley Soup recipe was created by Sip and Feast. Check out their delightful and informative cooking videos at https://www.youtube.com/@SipandFeast for more culinary inspiration.
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