The weather is getting cooler and so soup is never a bad thing, and when it's as easy as this Beef and Barley Soup, it's even better! A few quick ingredients that you may have lying around comes together in minutes and slow simmers to make a very tasty and satisfying soup.
I used a cut of top round sirloin for this recipe but it would be just as good with flank or skirt steak cuts. This is not a ground beef recipe, although I do have a fantastic ground beef and barley soup recipe that I may share on another day. The trick is to cut the meat into bite sized pieces so that it cooks and tenderizes quickly while making it easy to eat with a spoon.
After the meat is cut and the ingredients laid out and ready, the soup starts with some oil heated in a Dutch oven and then the carrots, onions and celery are sautéed until tender. The garlic goes in the last few minutes as it tends to cook quickly and can burn easily. The beef chunks go in next and browns for about 10 minutes.
Now everything else but the peas goes into the pot and brought to a boil. Once it reaches a boil, the heat gets lowered to a simmer and covered. Let it rest for about an hour, long enough to thoroughly cook the barley. The peas go in at this point and simmers for another 30 minutes.
All that's left is to dish it out into good sized bowls and eat it! It's hot and hearty, very filling! It is great for lunch or can be served with a tossed garden salad and crusty buttered bread for dinner.
Leftovers are perfect to pack for lunch in the office or could be frozen and reheated for a second meal another day. If you wanted to plan for another meal, the recipe can easily be doubled without adding any more cooking time.
So if you are looking for a tasty, warm and hearty soup the whole family will love, try this Beef and Barley Soup. If you give this recipe a try, come on back and let me know what you think!
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