Prep 15 mins
Cook 1 hr 30 mins
You’re not going to believe how simple this soup recipe is, and what you get as a result – something so unbelievably filling, warming and rich in flavor. Made from a combination of beef, barley, carrots, turnips, potatoes, beef stock and seasonings, this savory soup can be be served not only at lunch but as an easy comort meal any night of the week.
- 3⁄4 lb beef sirloin or 3⁄4 lb round steak
- salt and pepper
- 1 1⁄4 tablespoons butter
- 4 1⁄2 cups beef broth
- 1 cup irish beer
- 1⁄4 cup barley, rinsed and drained
- 1 large tomatoes, diced
- 1 large carrot, peeled and cut into bite-sized cubes
- 1 turnip, peeled and cut into bite-sized cubes
- 1 potato, peeled and cut into bite-sized cubes
- 1 yellow onion, peeled and chopped
- 1 stalk celery & leaves, chopped
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon dried thyme (rub between fingers to waken flavor)
- 1⁄4 teaspoon dried dill weed (rub between fingers to waken flavor)
- 1 pinch salt and pepper
- 1 bay leaf
- Wash beef; pat dry with paper towels. Trim away any visible fat; season beef with salt and pepper (to taste). Cut into small bite-sized cubes.
- Melt butter in a large, heavy-bottom saucepan. Transfer the beef to the hot butter and cook over medium heat until brown on all sides.
- Add remaining ingredients to saucepan; bring to a boil. Reduce heat to simmer and continue cooking, covered, for 1 1/2 hours or until barley is tender and beef is fork-tender.
- Remove the bay leaf and laddle into warmed soup bowls. Enjoy your soup as a meal complete unto itself or add a lightly-dressed fresh spinach salad and warm crusty french/italian bread.
- COOK'S TIP: For a delicious twist on traditional beef and barley soup, when it's done simmering stir in 4 cups of fresh baby spinach. Let stand, covered, for 5 minutes.