Ingredients with Measurements:
- 1 pound beef chuck, cut into small cubes
- 1 cup pearl barley
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Special equipment needed:
- Large soup pot
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large soup pot over medium heat.
2. Add the beef cubes and cook until browned on all sides, about 5-7 minutes.
3. Remove the beef from the pot and set aside.
4. Add the onion, carrots, celery, and garlic to the pot and sauté until the vegetables are tender, about 5-7 minutes.
5. Add the beef back to the pot along with the beef broth, pearl barley, bay leaf, and dried thyme.
6. Bring the soup to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the beef is tender and the barley is cooked through.
7. Season the soup with salt and pepper to taste.
8. Remove the bay leaf and discard.
9. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 25g
Protein: 20g
Sodium: 800mg
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or beef sirloin.
- Vegetable broth can be used instead of beef broth for a vegetarian version.
- Fresh thyme can be used instead of dried thyme.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Use chicken instead of beef for a lighter version.
- Add canned tomatoes for a more tomato-based soup.
Tips and tricks:
- To save time, use pre-cut beef cubes from the grocery store.
- Soak the barley in water for a few hours before cooking to reduce cooking time.
- Add a splash of red wine to the soup for extra flavor.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat until heated through.
Presentation ideas:
Serve the soup in a large soup bowl with a slice of crusty bread on the side.
Garnishes:
Garnish the soup with fresh parsley or chopped green onions.
Pairings:
Serve the soup with a side salad or a grilled cheese sandwich.
Suggested side dishes:
Crusty bread, side salad, grilled cheese sandwich.
Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out. If the soup is too thin, let it simmer for longer to reduce the liquid.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Beef barley soup is a traditional dish in many cultures, including Jewish, Irish, and Scottish cuisine.
Flavor profiles:
Beef barley soup is savory and hearty, with a rich beef flavor and a nutty, chewy texture from the barley.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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