Welcome to the world of comfort food with this Hearty Beef and Barley Soup. Perfect for those chilly nights, this soup is a warm hug in a bowl, packed with wholesome ingredients and flavors that feel like home.
Let's break down the key players in this cozy soup. The star of our dish is the beef stew meat, which brings a hearty flavor and satisfying texture. We use olive oil to brown the beef and sauté our vegetables, adding a depth of flavor. The onion and garlic are essential for building the base of the soup, providing a savory aroma and taste. Our chosen veggies — carrots, celery, and mushrooms — offer a mix of sweetness and earthiness, complementing the beef superbly. The inclusion of barley not only adds a wonderful chewiness but also makes the soup more filling and nutritious. We use beef broth as the liquid base, enriched with bay leaves, Worcestershire sauce, and a careful balance of salt, black pepper, and dried thyme to round out the flavor profile.
This hearty soup pairs wonderfully with a crusty baguette or a slice of sourdough to mop up every last drop. A side salad of mixed greens with a light vinaigrette adds a fresh contrast to the warm, robust soup.
Start by heating 3 tablespoons of olive oil in a large pot over medium-high heat. Once hot, add your 1 1/2 pounds of beef stew meat. The goal here is to brown the beef on all sides, which should take about 5-7 minutes. This step is crucial as it locks in the juices and adds a rich flavor to the soup. Once browned, remove the beef from the pot and set it aside.
In the same pot, add your diced onion and minced garlic. Sauté these aromatics until the onion becomes translucent — about 3 to 4 minutes should do the trick. Next, toss in the sliced carrots, celery, and mushrooms. Stir everything together, letting the veggies cook for an additional 5 minutes. You want them to soften slightly and start releasing their flavors.
Now, return the browned beef to the pot. Add in 1 cup of barley, 8 cups of beef broth, 2 bay leaves, 1 tablespoon of Worcestershire sauce, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1/2 teaspoon of dried thyme. Stir everything to combine well. Bring the soup to a boil; once it’s bubbling, reduce the heat to low. Let it simmer gently for about an hour. This slow cooking allows the flavors to meld beautifully, and the barley will absorb the broth, becoming tender.
Before serving, make sure to fish out those bay leaves. They’ve done their job seasoning the soup and aren’t intended to be eaten.
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