Beginning
Beef Barley soup is a traditional and comforting meal with rich flavors and healthy ingredients. This recipe mixes juicy chuck roast, nutty barley, and fresh vegetables to create a delicious bowl that is great for any meal. If you want to feel cozy on a cold night or make a meal for many people, this soup is perfect.
List of items needed to make a recipe.
About Soup:
2 tablespoons of oil made from vegetables
Chuck roast weighing 2-3 pounds.
Cut 2 carrots into thin round slices.
2 pieces of celery, cut into thin slices.
1 onion of medium size, finely chopped.
3 garlic cloves, smashed
1 tablespoon of dried parsley
1 teaspoon of dried oregano
1/4 teaspoon of dried thyme
6 cups of beef broth with low sodium.
1 can of diced tomatoes (14.5 ounces)
1 leaf of laurel
Two-thirds cup of medium barley
1 can of corn, without liquid (14.5 ounces)
Directions
Get the ingredients ready.
Warm vegetable oil in a big pot on the stove over medium heat.
Put the chuck roast in the pan and cook until it is brown on all sides. Take the meat out and place it on a plate.
Cook Vegetables in a Pan:
Put carrots, celery, and onion in the pot and cook for 4-5 minutes until they become a bit softer.
Add crushed garlic, dried parsley, oregano, and thyme to the mixture and cook for one more minute.
Cook the soup slowly.
Put the browned meat back in the pot. Add beef broth, chopped tomatoes, and the bay leaf.
Lower the heat and let it simmer for 1 1/2 hours or until the meat is easy to shred with a fork.
Include barley and corn.
Add barley and corn that has been drained. Place a lid on the pot and let it cook gently for another half an hour.
Take off the cover and let it cook gently for 15 minutes until the barley is soft.
Complete and serve.
Take the meat out of the pot and cut off any extra fat or tough tissue. Cut the beef into small pieces and put them back in the pot.
Also check out GRILLED SHRIMP.
Advice
Select Chuck Roast. To get the most delicious and tender meat, choose chuck roast instead of other types of beef.
Cook the beef at high heat. Browning the meat before cooking it in the soup makes the flavor richer.
Peel the carrots to make them look nice. If you are preparing food for guests, peel the carrots to make them look nicer.
Use broth with low sodium. To adjust the flavor, use beef broth with low salt.
Season your food according to your preferences. Enhance the taste by adding pepper or Cajun seasoning based on what you like.
Prevent Barley from Being Cooked for Too Long: Be careful not to cook the barley for too long so it doesn’t get too soft.
Preguntas frecuentes
Please provide the text that you would like me to simplify. Can I use another type of beef cut?
Although chuck roast is suggested for its taste and tenderness, you can use other cuts like brisket or round roast for slow cooking. Change the cooking times as necessary.
Please provide the text you would like me to simplify. Can I prepare this soup in advance?
Yes, this soup can be heated up again and prepared in advance. Keep it in a sealed container in the fridge for up to 3 days or freeze it for longer.
Could you please provide the text that you would like me to simplify? Can I leave out the corn or use a different vegetable instead?
Of course! You can change the soup by leaving out the corn or using peas, green beans, or any other vegetable you prefer.
Please provide the text you would like me to simplify. Can I use fast-cooking barley instead of regular barley?
Barley that cooks quickly takes less time to cook and can get too soft if cooked for too long. If you are using fast-cooking barley, change the cooking time as needed and put it in the pot near the end of cooking.
