Melt in Your Mouth Beef and Barley Soup

Jun 08, 2023June 8, 20230 1
Melt in Your Mouth Beef and Barley Soup Recipe
in Soup

Prep

30 min

Cook

3 hours

Ready In

3 hours 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 - 4 1/2 lbs boneless beef chuck , trimmed of excess fat , cut into 1-inch pieces
9 -10 tablespoons olive oil , plus more for sauteing the meat
8 cups beef stock , plus a little extra if needed
1 1/2 teaspoons Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon kosher salt , plus more to taste
fresh ground black pepper
3 medium carrots , peeled , halved , and cut into 1/4-inch thick slices
3 celery ribs , halved and cut into 1/4-inch thick slices
2 medium parsnips , peeled , halved , and cut into 1/4-inch thick slices
1 medium onion , coarsely chopped
8 ounces sliced white mushrooms
1 large yukon gold potato , peeled and cut into 1/2-inch cubes
1 cup pearl barley
1 teaspoon crushed dried thyme
2 tablespoons chopped fresh flat leaf parsley

Nutrision Information

Servings Per Recipe
8
Calories
530
Sugar
6g
Fat
34g
Melt in Your Mouth Beef and Barley Soup is the ultimate comfort food for a chilly night. The beef is tender, and the barley adds just the right amount of bite. This recipe is perfect for a weekend project since it requires a bit of time with the prep and cooking, but it's well worth the effort. The best part of this soup is how well it stores in the fridge or freezer. Soup is always better the next day, and a big batch of this recipe means meals for days to come. Enjoy a bowl of this soup with a piece of crusty bread, and you won't be disappointed!

Instructions

1.In a large pot, heat 2 tablespoons of olive oil over medium-high heat.
2.Season the beef with salt and pepper, then add to the pot in batches to brown. Add more oil as needed.
3.Remove the beef from the pot and set aside. Add a little more oil and then add the carrots, celery, parsnips, and onion to the pot. Cook until softened, approximately 5 minutes.
4.Add the mushrooms and cook for an additional 3-4 minutes.
5.Add the beef back to the pot along with the beef stock, Worcestershire sauce, soy sauce, salt, pepper, thyme, and barley.
6.Bring everything to a boil, reduce the heat to low, and let it simmer for 2-3 hours or until the beef is tender.
7.Add the potato to the pot and let it cook until tender, approximately 20-30 minutes.
8.Stir in the chopped parsley right before serving.
9.Season with additional salt and pepper if needed.

PROS

This soup is hearty and filling, perfect for cold weather.

It’s full of protein, fiber, and veggies, making it healthy and nutritious.

Leftovers can easily be stored in the fridge or freezer for a quick meal later on.

CONS

The prep time for this recipe is longer than most soups due to cutting and browning the meat.

It should also be noted that this recipe makes quite a bit of soup, so it’s best suited for a large family or to portion and freeze.

HEALTH & BENEFITS

This soup is a great source of protein and fiber, aiding in muscle growth and digestion.
Beef is a good source of iron, vitamin B12, and omega-3 fatty acids, all beneficial for heart health.
Barley is a low glycemic index grain meaning it won’t cause blood sugar spikes like other grains, and it’s rich in minerals such as magnesium and selenium.

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