Warm your body with a thick and Hearty Beef + Barley Soup. Made from affordable beef cuts and winter-proof veggies, this filling soup is sure to be a new family favourite! Ideal for cold days, this slowly simmered soup is a perfect way to enjoy the snowy weather ahead. Who wants a second helping?
Brrrr… as I type this the snow is falling and I am wrapped-up in a blanket on my couch. My dog is snoring beside me and I haven’t gotten out of my pjs in two days #WorkFromHomeLife. But seriously… snow…
Yes, I am a Manitoba girl through-and-through but this is still a hard (cold and white) pill to swallow. A week ago I was sunburnt and on a boat tour in Canon Del Sumidero (Southern Mexico in the Chiapas region). But now, back to reality with a chill and sore throat. I’m not complaining, really. Just setting-up as many excuses as possible to dive face-first into my cold-weather content. Really 😉
This soup has been a long time coming to the blog. Slowly simmered soups with tough cuts of beef and hearty root veggies is exactly what you can happily make when you are on a budget. As mentioned in my corner-stone Peppers & Pennies article on how to run a frugal kitchen and the accompanying CTV spot, I like to eat with the seasons. This goes beyond eating stick-to-your-ribs pot roasts in the winter and light salads in the summer. I like to use the weather to my advantage and save money by turning the heat a bit lower and choosing to cook a dish that has my oven or stove-top on for a longgggg time. Frugal AND cozy.
This soup is a classic and is a great base point for customization. Subbing sweet potatoes for the carrots works well and, in my opinion, this rich broth just begs for mushrooms. But, alas, I wanted a classic Beef and Barley so here we are!
There is no point in splurging for a ‘choice’ cut of beef for this recipe. A tougher cut, like stewing beef is perfect for this dish despite it not being made in a full traditional stewing method. Searing the meat quickly and then slowly braising it in your broth will result in a piece of beef that is flavourful and moist. It will not fall apart like roast beef, which is good for this soup! You want your beef to remain in chunks! I also cut my carrots and celery in large chunks to match to make the most hearty and chunky, filling soup!
Hearty Beef + Barley Soup
- 2 tblsp Canola Oil
- 1 pound stewing beef cut into large bite sized pieces
- 1 cup onion chopped
- 2 carrots chopped largely
- 3 celery sticks chopped largely
- 1 pinch salt
- 4 cloves garlic minced
- 1 tblsp dried thyme
- 1/4 tsp pepper
- 2 900 ml cartons beef broth
- 3/4 cup pearl barley
- 1 tbsp tomato paste
- 2 tbsp flour
- 1/2 cup water
- 1/4 cup parlsey freshly chopped (optional)
- In a large dutch oven, heat canola oil over medium heat. Add onions, carrot and celery and cook with salt until translucent.
- Add garlic, thyme and pepper. Mix in broth barley and tomato paste. Bring to a slow simmer and cover. Cook for 45 minutes.
- In small bowl mix flour with water. Mix in to soup and cook for an additional 10 minutes.
- Remove from heat and serve. Serve with fresh parsley sprinkled over soup.
Did you make Hearty Beef + Barley Soup at home?
If so, take a picture and tag it with #PeppersAndPennies! I love seeing your creations and will gladly share your photo!