Heartwarming Beef-Barley Soup
"Enjoy this beef, mushroom, and barley soup now and then freeze individual servings to enjoy later."
photo by IngridH
- Ready In:
- 1hr 40mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1 1⁄2 lbs boneless beef chuck
- 4 cups water
- 2 cups low sodium beef broth
- 2 cups sliced celery
- 2 cups sliced fresh mushrooms
- 1 cup sliced carrot
- 1 cup chopped onion
- 1 teaspoon salt
- 1 teaspoon dried rosemary, crushed
- 1⁄2 teaspoon pepper
- 1 garlic clove, minced
- 1 (6 ounce) can tomato paste
- 1 cup quick-cooking barley (or regular barley, precooked)
directions
- Trim fat from meat, cut meat into 1/2-inch cubes.
- In a Dutch oven combine meat, water, broth, celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic and bring to boiling, reduce heat.
- Cover and simmer 1 to 1-1/4 hours or until meat is tender, if necessary, skim fat.
- Stir in tomato paste and barley. Return to boiling; reduce heat. Cover and simmer about 10 minutes or until barley is done.
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Reviews
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This is a perfectly named soup! On a cold, damp day, the hearty flavors and textures really hit the spot, without doing any damage to my waistline. I made a few changes based on the ingredients that were on hand- lamb instead of beef, pearl barley instead of instant (added with 40 minutes of cook time left), and dried porcini's instead of fresh mushrooms. For the liquid, I used a cup of wine and a cup of the mushroom soaking liquid instead of part of the water. The soup came out rich and full of flavor, with tender meat and vegetables and broth so good you could drink it all by itself. I made a full pot, but most of this will go into the freezer for future lunches. Thanks so much for a wonderful meal!<br/>** I made this soup about 10 weeks ago, and put most of it in the freezer. I took some of it out today for lunch, and it was just as good as the day I made it. I needed to add a little water, as the barley had absorbed most of it, but otherwise it was perfect! -
Ah, pure comfort. My grandmother made a version of this quite often when I was a kid, and it was always my favorite. I made as written except for subbing 1 cup red wine for 1 cup of the water (it needed using :) )This is a very hearty soup, quite filling. Looking forward to the leftovers for lunch! -
I like everything about this recipe. It is indeed heartwarming, healthy and flavourful. I mostly followed the recipe and ingredients except for browning the meat with the spices, then added the veggies to let them brown along for 5 min and then added the liquid. I did not add tomato paste because I like the broth runny. Thanks for sharing. -
What a delicious and comfort food for a cold rainy day. I did cut the recipe in half for the two of us and used regular barley in step two like a previous reviewer. DH totally enjoyed this soup with a slice of french bread. Thank you for posting and will make this again. Made for Zaar Chef Alphabet Soup tag game. -
Easy soup for a fall day. I had to use up some ground beef, so pressed it into nuggets. I browned them, which helped them stay together. I poured off the fat, then added the veggies and browned them a bit. Added the broth and water, stirring up the fond. Used no salt, the broth was salty enough. Did add a bay leaf. Also, I added some dried mushrooms which I rehydrated and used the soaking water for part of the liquid. I used regular barley and just added it earlier to the soup. Very satisfying.
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Tweaks
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This is a perfectly named soup! On a cold, damp day, the hearty flavors and textures really hit the spot, without doing any damage to my waistline. I made a few changes based on the ingredients that were on hand- lamb instead of beef, pearl barley instead of instant (added with 40 minutes of cook time left), and dried porcini's instead of fresh mushrooms. For the liquid, I used a cup of wine and a cup of the mushroom soaking liquid instead of part of the water. The soup came out rich and full of flavor, with tender meat and vegetables and broth so good you could drink it all by itself. I made a full pot, but most of this will go into the freezer for future lunches. Thanks so much for a wonderful meal!<br/>** I made this soup about 10 weeks ago, and put most of it in the freezer. I took some of it out today for lunch, and it was just as good as the day I made it. I needed to add a little water, as the barley had absorbed most of it, but otherwise it was perfect!
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Very nicely satisfying soup, this, & since it was for only 2 of us, I was happy to freeze a good portion of it for later use! I did take a tip from another review in that I substituted a cup of red wine for part of the water that was used & it did, I believe, make it even more comforting! Thanks for posting this great recipe! [Tagged & made in Please Review My Recipe]
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Even though I did a bit of tweaking this is still 5 Stars for this family LOL Two of the tweaks was from me reading the wrong recipe LOL I used basil instead of rosemary but did add it after and also a splash of balsamic. I only added about 2 tablespoon of tomato paste since I am not overly fond of it. I used all beef broth during the cooking stage and only added about 1 1/2 cups of water just before serving. I have never heard DH rave ao much about a barley soup and he says this is the best one yet and was estatic when the leftovers were warming up for lunch today Made for Zaar Stars Tag. -
Very good soup! I subbed venison for the beef and used 4 cups of beef broth and 2 cups of water. Loved the resulting flavor of the veggies and barley. I had to add some extra broth once the barley cooked. Thanks Annacia!
