Beef and barley soup is a traditional Western European recipe, made with pearl barley and cooked flank steak, cube steak, or pot roast. Historically, beef and barely were inexpensive and plentiful in Europe, and their combination into a hearty soup made the dish a staple for centuries. Barley may have originated in Egypt and was cultivated in the Middle East prior to 10,000 BCE. Before the 14th century, barley as mostly used for making bread and fermenting beer, but later became a popular food ingredient. It is unclear when and how barley came to the New World, but records show that it was being cultivated in the Americas before 1492. Today the United States is in the top 10 barley-producing countries in the world.
Recipe Servings: 6
Ingredients
- 1 Tbsp olive oil
- 1 large sweet onion, peeled and chopped
- 2 cups sliced carrots
- 2 cups sliced celery
- 4 garlic cloves, minced
- 2½–3 lb beef chuck roast
- 12 cups beef broth
- 1 can (15 oz) diced fire-roasted tomatoes
- 1 cup dried barley
- 1 Tbsp fresh thyme leaves (or 1 tsp dried)
- 1 Tbsp fresh chopped rosemary leaves (or 1 tsp dried)
- ½ tsp crushed red pepper
- ½ tsp salt, plus more to season
- Ground black pepper, to taste
Directions
- Heat the olive oil over medium heat in a large sauce pot. Add the onions and sauté for 2–3 minutes.
- Stir in the carrots, celery, and garlic and cook for 3–5 minutes.
- Cut the beef into small, ½-inch chunks. Push the cooked vegetables to the side and add the beef to the pot. Brown for 5 minutes, stirring once or twice.
- Then add the broth, tomatoes, barley, thyme, rosemary, crushed red pepper, and salt. Stir well to combine.
- Cover the pot and bring to a boil. Then lower the heat and simmer for about 30 minutes, until the barley is cooked and the beef is tender, stirring occasionally.
- Add salt and pepper to taste. Serve hot.
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