Pioneer Woman Beef Barley Soup Recipe has deep roots in European and Scottish cuisines. Scotch broth, a mixture of lamb and cabbage, is a common culinary item in Scotland. They often replace it with beef broth. So, this soup is their traditional meal.

You can enjoy this nourishing and healthful soup during the colder months. The ideal combination of delicate beef, veggies, and barley is too good to resist.

It is famous for providing an awesome relaxing feel and a rich flavor. It is different from other traditional soups in its presentation, taste, and nutrition. It uses beef broth while chicken broth or vegetable broth is used in most of the soups.

Moreover, the browning of beef and simmering processes enhance the flavor of this soup.

Its one of the main ingredients is barley which provides a unique flavor and chewy texture. In addition, it improves digestion and heart health.

What Will You Love About This Recipe

The presentation and catchy colors of vegetables and meat will appeal to you. For many of you, it will prove to be nostalgic, to remind you of your home-cooked meal. The cooking of soup on slow flame produces deep flavors. You will love the richness of the beef and the sense of fulfillment in every bite.

You can make it at home as well, with convenience, in bulk and you can alter it to suit your dietary restrictions and preferences for flavor. You can keep it fresh in the refrigerator for up to five days.

First, let it cool completely and put in an airtight box to refrigerate. Even you can freeze it in a freezer for 2-3 months by simply laying it flat in a zip-top plastic bag. Later, you may heat it in an oven or on the stove.

It is a complete meal and you can serve it with any side dish too. It also tastes delicious with baked vegetables, roasted bread, rice, or pasta.

Ingredients

2 tablespoons vegetable oil
2 to 3 pounds chuck roast
2 carrots, sliced into thin rounds
2 stalks of celery (thinly sliced)
1 medium onion (finely chopped)
3 garlic cloves (crushed)
1 tablespoon dried parsley
1 teaspoon dried oregano
¼ teaspoon ground thyme
7 cups low-sodium beef broth
1 can diced tomatoes (14.5 ounces)
1 bay leaf
⅔ cup medium barley
1 can corn drained (14.5 ounces)

Instructions for Making Pioneer Woman Beef Barley Soup Recipe

Step 1

Heat oil in a large vessel and fry beef on medium flame until it’s golden brown.

Step 2

Take out the beef from the pot.

Step 3

Now cook celery, carrot, and onions for 4-5 minutes.

Step 4

Put the thyme, garlic, parsley, and oregano in the vegetables and stir for 1 minute.

Step 5

It’s time to add beef broth, chopped tomatoes, beef, and bay leaf in it.

Step 6

Slow down the flame for about 1-2 hours and wait for the beef to tender.

Step 7

Add barley and corn at this stage.

Step 8

Covering it with a lid, cook it for half an hour.

Step 9

Boil it gently for 5 minutes without covering.

Step 10

Take the beef out of the pot. Remove cartilage and fats.

Step 11

Chop the beef into bite-size pieces and put it back in the soup.

Step 12

Garnish with fresh coriander leaves.

Step 13

Serve it while hot. You may add bread or salad by its side.

Recipe Variations

Corn Starch: No corn starch is preferred in Beef Barley soup as barley absorbs the soup and automatically becomes thick. But if you want to enjoy a thicker soup, then take 2 tablespoons of cornstarch and mix in a cup of beef broth. Mix it in the soup while stirring continuously.
Cooked or Soaked Barley: You can soak barley overnight in cold water so they may not absorb more amount of liquid in your soup. There is no particular need to use cooked barley however, you may save time this way.
Mushrooms: You can add fresh or dried mushrooms for additional flavor.
Corn: For sweetness and additional texture, you can put corn kernels.
Herbs: Basil, sage, and rosemary can give you distinct flavors.
Vinegar and Lemon: For making your soup a bit sour, squeeze a lemon or add some vinegar to taste.
Additives: A small amount of cumin or paprika can add more flavor to your soup.

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