Hearty beef barley soup with chunks of tender beef with some veggies and barley. A crock pot soup that you can start in the morning and eat in the evening. Make a pot today for that cold winter day.
I want to do more soups this winter, but I’m a classic type guy. No kale here and I’m too old to change.
I wanted a soup that didn’t require intention. No add this or shred that in the middle. Just prepare in the morning for the evening. So I looked around a little, but my wife came to the rescue. She had some definite ideas. Mostly garlic, she craves garlic and this needed garlic. Also, she was not looking for a vegetable beef soup with barley. No green beans and no tomatoes. OK, I can do that.
It’s a nice middle 4. She had two serving. I felt there was a bit too much barley and would decrease it 25% next time.
Recipe notes for Hearty Beef Barley Soup
The Barley. Some recipes cooked it separately and added near the end. Some added with 2 or 4 hours before done but most added at the beginning and had excellent reviews, so I went with that. I felt the texture was fine.
I like to brown the beef in recipes like this, so I spent 5 minutes of browning and then I added the garlic to bloom it for a minute or two. If you don’t use non-stick then, you might need to add a little broth to the pan after moving the beef to deglaze the pan.
The recipe size. I had a 2 pound plus chuck roast and the recipes I was using to model used 2 pounds. That makes way too much for a “cooking for two” website. I’m suggesting a 50% reduction and the discussion and recipe card reflect that but not the pictures. That should fit nicely in a 3 1/2 qt. pot.
I forgot the tomato paste for the photo. Also, the pictures are for a full “double” recipe. The recipe card is set for half the amount. So the discussion is also adjusted to half.
Start with about 1 pound of chuck roast. Trim and cut into bite size pieces.
Heat 1 tablespoon oil in a large pan over medium-high heat. Add the beef to brown for about 5 minutes. Add 1-2 cloves crushed garlic for the last minute of browning. Move to a crock pot.
Dice 2 stalks celery, 1 medium potato, 1 1/2 carrots, and one medium onion. Add to crock pot.
Add 3 tablespoons tomato paste, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/2 cup uncooked barley. Finally, add 5 cups beef broth.
Cook on low for 8 hours.
December 3, 2016