Beef Barley Soup
Barley is one of my favorite “hearty” grains. Not only does it taste great, but it is filled with fiber. If you love brown rice, be sure to give barley a try!
The chewy texture and nutty flavor makes barley ideal for pilafs or soups, and tastes great with beef. Anytime I have leftover beef and bones from a holiday meal, this soup is soon to follow the next day.
Keep reading for the recipe…
For this recipe you can make your own beef stock, or simply use prepared beef broth. There is something about the rich flavor of beef that pairs so well with the hearty texture of barley.
During the cold winter months this is my Dad’s favorite treat to have for lunch. I have to say, I think I agree!
Beef Barley Soup
2 cups water
1/4 cup uncooked pearl barley
1 boneless beef sirloin steak or top round steak (about 1 pound), cut into 1-inch cubes
2 cups mushrooms, sliced (about 2 cups)
1 clove garlic, minced
4 cups beef broth
1/4 tsp. dried thyme leaves, crushed
Generous dash ground black pepper
2 medium carrots, sliced (about 1 cup)
1. Heat the water in a 2-quart saucepan over medium-high heat to a boil. Add the barley. Reduce the heat to medium-low. Cover and cook for 40 minutes or until the barley is tender, stirring occasionally. Drain the barley well in a colander.
2. Cook the beef in a 3-quart nonstick saucepan until well browned, stirring often. Pour off any fat.
3. Stir the mushrooms and garlic in the saucepan and cook until the mushrooms are tender, stirring occasionally.
4. Stir the broth, thyme, black pepper and carrots in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the carrots are tender. Stir in the barley and cook until the mixture is hot and bubbling.
Note: You can substitute 1/2 cup quick-cooking barley for the pearl barley. Cook for 12 minutes (or according to the package directions) or until the barley is tender.
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