So you ask, what is barley? Barley is a wonderfully versatile cereal grain with a rich nut-like flavor and an appealing chewy, pasta-like consistency. In fact, if you did not know better, you would swear it was pasta. In most grocery stores, it is in the soup aisle and is packed in a box about the same size as a pasta box. It simmers and swells just like pasta does in soup. There are two kinds, Medium Barley and Quick Barley. Medium Barley cooks in about forty-five minutes, and Quick Barley cooks in about twelve minutes. I use the medium version with the chuck roast when things are more leisurely. I use the quick version with the stew meat when pressed for time.
HOW TO MAKE BEEF BARLEY SOUP RECIPE
Add a little oil in a large stockpot or dutch oven and brown the chuck roast or stew meat. Remove from the heat and add a little more oil. Add the carrots, onions, and celery and cook for about five minutes. Stir in the garlic, parsley, oregano, and thyme, and cook for just a minute or so, stirring constantly. Finally, add the beef broth, diced tomatoes, bay leaf, and beef back to the pot.
If using chuck roast, simmer for about 1 1/2 hours or until the roast is fork-tender. If using stew meat, simmer for about 20 minutes
Add the corn and the barley. Cook until the barley is tender. Use the medium barley with the chuck roast; it will take about 45 minutes for the barley to swell and be soft. Use the quick barley with the stew meat, which will take about 15 minutes to cook.
Remove the roast from the pot and trim, cutting the tender beef away from any gristle or fat. Cut or shred into bite-size chunks and return to the pot.
WHAT CUT OF BEEF IS BEST?
My personal favorite is the chuck roast. This cut is from the shoulder muscles. At first, this cut will seem quite tough, but over the course of cooking it will break down into succulent, tender, wonderfully flavored pieces of beef. The chuck roast derives a lot of its rich taste from the fat and the connective tissue. You can cut the chuck into bite-size pieces or, better yet, sear it, drop the whole chuck in the stockpot, and let it simmer for a couple of hours.
When it is fork tender, remove it from the soup and trim it. Cut the delicious meat away from the fat and unwanted gristle. Return those delicious bites of simmered beef back to the soup. Other cuts that you could use are Round roasts, rump roasts, and pot roasts. I have learned that various regions have different names for cuts of beef.
Stew meat is by far the fastest but not always the tastiest. If you choose the stew meat start with pieces that are visually similar, are of a consistent size, and have a fair amount of white striping (fat and connective tissue) throughout, as this will give it more flavor.
RECIPE NOTES AND HELPFUL TIPS
If you have the time use the chuck roast. It has more flavor and will be more tender.
Sear the beef in a little oil.
If you are preparing for company, peel the carrots. They have a much nicer appearance peeled; after all, food should be aesthetically appealing.
Use low-sodium beef broth, so the salt does not become the dominant seasoning.
If you like a lot of flavor, add plenty of fresh cracked pepper and a couple of pinches of Cajun seasoning or cayenne pepper.
Do not overcook the barley, as it will get too mushy if allowed to simmer and simmer.
Ingredients
2 tablespoons vegetable oil
2-3 lbs chuck roast
2 carrots sliced in thin rounds
2 stalks celery sliced thin
1 medium onion chopped fine
3 cloves garlic crushed
1 tablespoon dried parsley
1 teaspoon dried oregano
1/4 teaspoon ground thyme
6 cups low sodium beef broth
1 can diced tomatoes 14.5 ounce
1 bay leaf
2/3 cup medium Barley
1 can corn drained 14.5 ounce
Instructions
In a Dutch oven or large stockpot, heat vegetable oil over medium heat. Add beef and sear. Remove beef to a plate.
Add carrots, celery, and onion, and cook for 4-5 minutes. Add the garlic, parsley, oregano, and thyme and cook for 1 minute, stirring constantly. Add the beef broth, diced tomatoes, bay leaf, and beef back to the pot. Reduce heat and simmer for 1 1/2 hours or until the roast is fork-tender. Add barley and corn; cover with a lid for 30 minutes. Remove the lid and continue simmering for 15 minutes.
Remove the roast from the pot and trim the beef away from any gristle or fat. Cut or shred into bite-size chunks and return to the pot.
Notes
If you have the time use the chuck roast. It has more flavor and will be more tender.
Sear the beef in a little oil.
If you are preparing for company, peel the carrots. They have a much nicer appearance peeled; after all, food should be aesthetically appealing.
Use low-sodium beef broth, so the salt does not become the dominant seasoning.
If you like a lot of flavor, add plenty of fresh cracked pepper and a couple of pinches of Cajun seasoning or cayenne pepper.
Do not overcook the barley, as it will get too mushy if allowed to simmer and simmer.
Nutrition
Calories: 324kcal | Carbohydrates: 17g | Protein: 28g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 510mg | Potassium: 989mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2642IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 4mg
