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Top Rated Beef Barley Soup Recipes
This is a magical little soup. Why, you ask? Because this soup turns into a stew overnight in the refrigerator. The barley in this soup is so absorbent that it will soak up enough liquid to make this beef soup as thick as stew the next day, which works out to be two meals in one!Click here to see more Warm Winter Soup recipes.
- 1.5 lbs of chuck beef stew meat or chuck steak, cut into small bite sized pieces
- 4 tbsp olive oil
- 1 medium onion chopped
- 3 cloves garlic, chopped or pressed
- 2 celery stalks, sliced
- leafy tops from the celery, chopped
- 1/3 cup pearl barley
- 4 cups beef broth
- 2 cups water
- 1 14oz can of diced tomatoes in juice
- 1 10oz bag of frozen mixed vegetables (carrots, peas, beans, corn)
- 3 bay leaves
- 1/2 tsp dried thyme
- 1/2 tsp dried marjoram
- freshly ground black pepper to taste
- salt to taste
- 1. In a large pot, heat 2 tsbp olive oil and brown the meat in it. Set the meat plus any juices aside in a separate bowl. 2. Heat remaining olive oil in the same pot. Fry the onion and garlic until they just start turning golden. 3. Add the celery and celery tops to the pot and stir to coat with the oil. Cook for two minutes. 4. Add the remaining ingredients plus the meat and juices. 5. Simmer for 1 hour until the meat is tender.
Amish Beef Barley Soup( 32 Votes)
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The Pennsylvania Dutch people take advantage of their gardens whenever possible, and this easy version of a classic hearty Amish Beef Barley soup recipe is chock full of veggies for a healthy stick-to-your-ribs main dish soup. If you've been looking for a beef barley soup recipe that's made with good-for-you, down-home ingredients, then this is the easy soup recipe for you. Plus, you can pack up the leftovers to reheat the next day for lunch!
A bit of this and a bit of that .
- Want a different soup? Add a can of diced tomatoes. Adjust seasoning as needed.
- You can use any cut of beef for this. Trim the excess fat and remove anyꃊrtilage.
- If you wish, you can add 1 cup of frozen peas at the end. Stir until the heat of the soup thaws the peas and serve.
- It's best when you brown the meat first, but even that step can be eliminated if you're in a hurry. However, browning the meat does add a great flavor to the broth.
- Beef – You’ll need stewing beef, such as chuck, bone-in short rib, or fatty brisket. See “FAQs & Expert Tips” for more info on substitutions!
- Flour – I used all-purpose flour! We are going to use the flour to dredge the beef, this will help it brown up in the pan to develop rich flavor in the soup and also thicken the soup a bit!
- Olive Oil – Substitute to sunflower, safflower or avocado oil.
- Veggies – Let’s face it, what’s soup without onions, celery and carrots? It’s the mirepoix of soups, the trio of aromatics. No soup leaves home without it!
- Garlic – Fresh garlic is always best! Minced.
- Oregano – Fresh or dried, either works. You can add other herbs like Italian seasoning.
- Tomato Paste – Make sure to grab tomato paste, it’s much thicker and has a more concentrated flavor to enhance our soup.
- Beef Broth – I always opt for low sodium to control the sodium in the dish! You would be surprised by how much added salt are in broths!
- Barley – I used pearl barley for this soup, but hulled barley works too! There are many types of barley, but pearl is the most commonly used! See “FAQs & Expert Tips” for more info on barley.
- Prep the Beef – Season the stewing beef generously with salt and pepper. Place the beef in a ziploc bag and add the flour over the beef. Close the ziploc bag and shake until each piece of beef is fully covered in flour. You can also do this in a bowl.
- Sear the Beef: Heat the olive oil in a Dutch oven over medium-high heat. Add the beef to the pot and cook just until the meat starts to brown about 3 minutes per side. You will have to do this in 2 or 3 batches, since you do not want to crowd the meat. Remove the meat from the pot after you’re done and set aside.
- Cook the Mirepoix: In the same pot, you will have a lot of brown bits on the bottom. Add more olive oil if needed, then add the chopped onion, carrots and celery. Cook the vegetables until soft, about 5 minutes, stirring occasionally.
- Season and Cook the Beef: Add the garlic, oregano and tomato paste to the pot and stir. Cook for 30 seconds until aromatic. Add a bit of the beef broth to the pot to deglaze all the brown bits at the bottom. Add the meat back to the pot, then the beef broth and water and season with salt and pepper. Bring to a boil, then turn down the heat to a medium, cover the pot and cook for about 30 to 45 minutes, stirring occasionally. You want to cook this for so long so that the beef becomes tender, it will melt in your mouth.
- Add Barley and Cook: Add the barley to the pot, cover it and cook for another 30 minutes or until the barley is cooked through. Make sure you stir occasionally so the barley won’t stick. If you find that the soup is too thick add more water as necessary until you get the desired consistency, though this is quite a thick soup.
- Finish and Serve: Remove the soup from heat and garnish with fresh parsley before serving.
Beef with Barley Soup
Take the chill off with a warm bowl of this filling soup.
- 2 Tablespoons Olive Oil
- 1 pound Beef Cubes (for Stew)
- 1 whole Large Onion, Medium Diced
- 2 cloves Minced Garlic
- 2 whole Carrots, Smaller Ends Cut Into Rounds, Larger Ends Diced
- 2 whole Potatoes, Large Dice
- 1-½ teaspoon Seasoning Salt
- 1 teaspoon Sea Salt (or To Taste)
- Ground Black Pepper To Taste
- 6 cups Beef Stock
- 2 cups Water Or As Needed
- ½ cups Pearl Barley
- ½ teaspoons Thyme
- 1 whole Bay Leaf
- 1 can (14.5 Oz. Size) Diced Tomatoes
Heat a large stock pot over medium high heat. Add the olive oil.
Brown the beef cubes for three minutes in the oil, then add the onions and garlic. Lower the heat to medium low and cook until the onions are cooked and just start to caramelize. Stir as needed to keep onions and garlic from burning. Lower heat if necessary drizzle a little more olive oil if needed to keep food from sticking.
Add everything except the tomatoes to the pot and stir well. Increase the heat and bring the soup to a boil, then turn heat to low, cover pot, and simmer for two hours, stirring occasionally. Adjust heat as necessary to keep soup at a slow simmer. If the soup thickens too much, add a little more water or broth.
Taste to correct seasonings, then add tomatoes and simmer for another hour. Remove bay leaf before serving.
This recipe contains all the traditional ingredients of this classic soup, with my favorite touches!
Dutch Oven – If you don’t have a dutch oven, you can use a large stockpot. However, if you’re going to brown the meat and saute the veggies in it, make sure it has a thick bottom to avoid burning your meat or veggies! If it doesn’t, use a heavy-bottomed skillet for the browning and transfer everything in the stockpot to simmer.
Beef: Most soup or stew beef cuts come from the front of the cow, including the chuck, plate, and shank areas — or the upper shoulder, leg, and chest for us non-butchers. These areas are not tender enough for steaks, so they’re perfect for soups and stews. As a bonus, they’re less expensive!
- As a side note– if you’ve got leftover roast or steak, this is a great way to use it up!
Ground Beef: Don’t want to cook a big cut of beef? Ground beef works well too! Substitute 1 ½ lbs ground meat for the chuck roast. Cook the ground meat completely and drain any fat before moving on to the vegetables.
Herbs: I love the flavor fresh herbs bring to this soup, but I know that you might not always have them on hand, especially as the season gets colder.
- If you need to substitute dried for fresh, use ⅓ of the called for amount. This recipe calls for 4-6 sprigs of fresh thyme, which will give you about 1½ tsp of leaves. So, about a ½-¾ tsp of dried thyme would be appropriate.
- It also calls for 1 sprig of fresh rosemary, which equates to about 1 tsp of leaves. To substitute dried rosemary, use a scant ½ tsp.
Tools to Make
The tools you’ll need to make this soup recipe are so simple!
That’s it! Once you invest in a good Dutch oven, your soups will be out of this world good!
How Long Can You Keep This In The Fridge?
Once fully cooked, you can keep your beef soup in the fridge for up to four days. Any longer, and the barley will lose all its structure — plus you risk bacteria growth from the beef. So gobble it down before then!
Can You Freeze This?
Since it lacks dairy, this soup freezes beautifully! Allow it to cool completely and put it in freezer containers. It will keep up to six months.
To thaw, let it sit in the fridge overnight, then reheat on the stovetop!
Make Ahead Tips
The flavor in this soup only gets better over time! Making it a day or two ahead and letting it sit in the fridge is a great way to have an easy meal ready and boost all those hard-earned flavors.
For a slow cooker version, just follow the same steps as outlined. You’ll need to brown the meat and saute the veggies in a skillet before adding them to the slow cooker. Cook on low for about 7-8 hours or 4-5 hours on high.
Hearty and bursting with flavor, this soup can easily stand alone as a meal, especially if you serve it with a nice loaf of bread. Soda crackers or pita chips are also good options.
If you want a little extra oomph with your meal, serve it alongside a lighter soup like my vegetable beef soup, or have it as an appetizer before a deliciously moist slow cooker pot roast!
- 1 tablespoon extra-virgin olive oil
- 1/2 pound stew beef, cut into 1/2-inch pieces
- 1 medium-size yellow onion, coarsely chopped
- 2 medium carrots, cut into 1/4-inch coins
- 1 medium garlic clove, finely minced
- 6 cups Rich Beef Stock or low-sodium canned beef broth
- 1/4 cup barley, rinsed
- 2 teaspoons coarsely chopped fresh thyme
- Parsley, for garnish
In a 6-quart soup pot, heat 2 teaspoons of the olive oil over medium-high heat. Add the meat and brown evenly, about 5 minutes. Using a slotted spoon, transfer the meat to a paper towel-lined plate.
Reduce the heat to medium. Add the remaining oil and the onion and cook until the onion is soft and translucent, about 10 minutes, scraping the pot to loosen any brown bits.
Add the carrots and garlic and sweat 5 minutes, stirring occasionally. Add 1/2 cup of stock and scrape the bottom of the pot. Add the remaining stock, the meat, barley, and thyme and bring to a boil.
Reduce the heat and simmer, skimming the pot occasionally, until the barley is cooked and the meat is tender, about 50 minutes.
Beef Barley Soup Recipe
Beef Barley Soup Recipe is an easy recipe for Beef Barley soup. This video will show you how to make this hearty soup with chuck beef, tomato, and pearl barley. The soup recipe takes about 1 ½ hours to make and it’s a great tasting lunch. This soup is best served with a slice of home made bread. You may find many beef barley soup recipes on the web but this is world class. The Bald Chef shows you how to cook this soup step by step. This is a soup recipe that is not only tasty but healthy.
Ingredients For Making Beef Barley Soup
1 pound of beef chuck cubed.
1/2 table spoon black pepper
2 tablespoons virgin olive oil
2tablespoons minced garlic
1/2 tablespoon Worcestershire sauce
1 white onion cut up fine
2 tablespoons fresh cut parsley
Cooking Instructions For Cooking Beef Barley Soup
Start out by taking 1 pound of beef chuck and cutting it into 1 inch cubes. Place 2 tablespoons flour and 1/2 table spoon black pepper in a bowl and dust the beef with the seasoned flour mix. In a stock pot brown the beef 2 tablespoons virgin olive oil. When the beef is browned add in 4 cups of water, 2tablespoons minced garlic, and 1 Bay leaf. Bring the soup mixture to a boil and add 8 oz. of tomato sauce, 1/2 tablespoon Worcestershire sauce, and 1/2 cup pearl barley cook on medium heat for 1 hour. The next step in making Beef Barley Soup is to add 1 white onion cut up fine, 1 potato cubed, 1 carrot cut fine, 1 tablespoon sea salt, and cook for 20 more Min. The final step in making Beef Barley Soup is to add 2 tablespoons fresh cut parsley and serve. This is a great soup for a light lunch.
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