Are you craving a bowl of soul-warming goodness that's both incredibly flavorful and surprisingly easy to make? Then look no further! This recipe, inspired by the culinary genius of Matty Matheson, delivers a hearty beef and barley soup that's perfect for a chilly evening or a cozy weekend lunch. It's one of those easy recipes that tastes like it took all day to prepare, but actually comes together quickly, making it ideal for busy weeknights. This recipe is a celebration of homemade cooking at its finest – delicious, satisfying, and surprisingly healthy. Get ready to experience a truly unforgettable bowl of comfort food!
Ingredients:
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 lb beef stew meat, cut into 1-inch cubes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 bay leaf
- 8 cups beef broth
- 1 cup barley, rinsed
- 1 cup chopped tomatoes (canned are fine!)
- 1/2 cup chopped fresh parsley, for garnish
Instructions:
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Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. This step builds the flavor base of your soup – don't rush it!
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Brown the Beef: Add the beef cubes to the pot and season generously with salt, pepper, thyme, and rosemary. Brown the beef on all sides, about 5-7 minutes. This browning process adds depth and richness to the final flavor.
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Simmer the Soup: Add the beef broth, barley, bay leaf, and chopped tomatoes to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 1.5 hours, or until the beef is tender and the barley is cooked through. Stir occasionally to prevent sticking.
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Season and Serve: Remove the bay leaf before serving. Taste the soup and adjust seasoning as needed. Ladle into bowls and garnish with fresh parsley.
Matty Matheson-Approved Tips for the Best Soup Ever:
- Use good quality beef broth: The broth is the foundation of your soup, so don't skimp on this ingredient. A flavorful broth will make all the difference.
- Don't be afraid to experiment with vegetables: Feel free to add other vegetables like potatoes, parsnips, or turnips.
- Add a splash of Worcestershire sauce: A teaspoon or two of Worcestershire sauce adds a lovely savory depth.
- Make it ahead: This soup tastes even better the next day! Make a big batch and enjoy leftovers throughout the week. This is a great recipe for meal prepping healthy meals.
Variations:
- Spicy Beef and Barley Soup: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
- Vegetarian Barley Soup: Omit the beef and add 1 cup of cooked lentils or chickpeas for a hearty vegetarian option.
- Slow Cooker Version: Brown the beef and sauté the vegetables as directed. Then transfer everything to a slow cooker and cook on low for 6-8 hours.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: Approximately 25-30g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 30-35g
This hearty beef and barley soup is a testament to the power of simple ingredients and masterful technique. It's a quick dinner idea that's perfect for any occasion, from a casual weeknight meal to a more formal gathering. Enjoy the delicious results of your homemade cooking! This is one of the best recipes for satisfying comfort food that's also surprisingly healthy.