Warm up your kitchen and your heart with a bowl of Roasted Beef Mushroom and Barley Soup! This hearty American classic is the ultimate comfort food, perfect for chilly evenings or cozy family gatherings. Imagine tender chunks of beef, earthy mushrooms, and wholesome barley simmering together in a rich, savory broth that will have everyone coming back for seconds. With just 20 minutes of prep time and an hour of cooking, you can create a deliciously satisfying meal that yields enough to feed a crowd. Ready to impress your loved ones? Let’s dive into the recipe that will make your taste buds dance!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 pounds beef chuck, cubed
- 1 cup barley
- 8 ounces mushrooms, sliced
- 1 onion, chopped
- 3 carrots, diced
- 4 cups beef broth
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Begin by preparing all your ingredients. Cube the beef chuck into bite-sized pieces, chop the onion, dice the carrots, slice the mushrooms, and mince the garlic. Set everything aside.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, add the cubed beef chuck. Season with salt and pepper. Sear the beef for about 5-7 minutes until browned on all sides. This step enhances the flavor of the meat.
- Once the beef is browned, remove it from the pot and set it aside on a plate. In the same pot, add the chopped onion and diced carrots. Sauté for about 5 minutes, or until the onion becomes translucent and the carrots begin to soften.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Next, add the sliced mushrooms to the pot. Cook for about 5 minutes, until the mushrooms have released their moisture and become tender.
- Return the browned beef to the pot. Stir in the barley, thyme, and beef broth. Make sure to scrape the bottom of the pot to deglaze and incorporate any flavorful bits stuck to the bottom.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour. Stir occasionally to prevent sticking.
- After 1 hour, check the barley and beef for tenderness. If the barley is cooked and the beef is tender, taste the soup and adjust the seasoning with additional salt and pepper as needed.
- Once the soup is ready, remove it from heat and let it cool slightly before serving. This soup can be served hot, garnished with fresh herbs if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Tips
- Sear the Beef Well: Don’t rush the browning process! Searing the beef chuck for a good 5-7 minutes will lock in flavors and add depth to your soup.
- Prep Your Ingredients: To streamline the cooking process, chop all your vegetables and cube the beef before you start cooking. This way, you can focus on perfecting each step without interruptions.
- Deglaze the Pot: After sautéing the vegetables, make sure to scrape the bottom of the pot to incorporate those flavorful bits. They add a rich taste to the broth!
- Adjust Seasoning: Taste your soup before serving and adjust the seasoning as necessary. A pinch more salt or a dash of pepper can elevate the flavors significantly.
- Storage Tips: Leftovers can be stored in an airtight container for up to 3 days in the fridge. For longer storage, freeze portions in individual containers for a quick meal on busy days.
- Garnish for Flair: Consider garnishing your soup with fresh herbs like parsley or thyme before serving. It adds a pop of color and freshness that enhances the overall presentation.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 30g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 90mg
