There are a few things that are better on a cold fall day than a cup of beef barley soup! This is a very tasty and hearty soup that warms up you and warms up your soul. Beef barley soup is true comfort food in the best sense of the word.
If you are wondering, “How do i make beef barley soup?”, then wonder no more! I love easy recipes and here I am going to show you an easy way to create a very tasty beef barley soup!
The secret to making a very tasty beef barley soup is very simple. You must add many layers of flavor to the soup. These layers include sauteing the vegetables, deglazing, adding beef and more. Many people ask me whether brandy in necessary in the soup, and the answer is no, the soup will be tasty even without it. By adding it you will add another layer of taste to your soup.
For this soup we cook the beef first, until it becomes soft. Then we chop the beef and add it to the soup.
More recipes: Italian Wedding Soup Recipe, Pea Soup With Ham Recipe, Vegetable Soup Recipe, Garlic Butter Chicken Breast in Creamy Sauce Recipe, Garlic Olive Oil Pasta Recipe (Aglio e Olio), Swedish Meatball Sauce (Gravy) Recipe.
Click Here To Follow Us on Pinterest
Tools You Will Need To Make Easy Beef Barley Soup Recipe on Stovetop
Knife
Cutting Board
Soup Pot
Dinnerware
Ingredients for Easy Beef Barley Soup Recipe on Stovetop
3 pounds of beef
3 medium carrots
3 stalks of celery
1 large onion
oil for sauteing
a splash of brandy (optional)
water
3 medium potatoes
1/2 cup of barley
parsley
How To Make Easy Beef Barley Soup Recipe on Stovetop
Put beef into a soup pot. Cover with water and bring to boil. Reduce the heat and cook for 1-2 hours until beef is cooked and soft. Cool the beef and chop into bite-sized pieces.
Chop carrots, celery and the onion. Peel and chop potatoes. Heat up the oil in the soup pot. Add carrots, celery and onions and saute for 5-10 minutes, until they are soft.
If using brandy, take the pot off the heat, deglaze with brandy, and turn the heat back on. Add water and bring to boil.
Add potatoes, barley and beef and cook until barley and potatoes are done. Garnish with parsley when serving.
Sounds as if it would work your way – but why not chop & brown the meat first? (Speaking of complex level of flavor) then saute the vegetables & deglaze, then adding water and simmering for a couple of hours before adding the starch? One pot washing, and the goodness in the beef water isn’t thrown away (just the grease skimmed off)
Also – this detail needs fixing:
Many people ask me whether brandy in necessary in the soup,
You’ve inspired me to make beef barley soup – thanks.
Richard, thank you for your comment! Good point about browning the meat, but then I would probably braise it rather than boil and maybe even use a bit of braising liquid in the soup for the flavor.
Please let me know how the soup comes out!