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!
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!
- 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!