Hey I forgot how good beef barley soup is, and I do have some pearl barley in the cupboard.
Do you have a recipe you can share? Whenever I've added barley to soup I only get about one good meal, leftovers tend to have the barley absorbing all of the broth (which is still delicious, just not soup any longer)...I suppose I could cook the barley separately, keep it in the fridge, and add it to the soup prior to reheating...hmm, I too have a box of barley in the cupboard and I just made bean and potato soup yesterday
Here’s what I made last time:
2 lbs chuck roast, trimmed of excess chunks of fat, cut into 3/4-inch cubes
3 Tbsp olive oil
1 1/2 cups chopped carrots (about 3)
1 cup chopped celery (about 2 ribs)
2 cups chopped yellow onion (1 large)
3 Tbsp tomato paste
1 1/2 Tbsp minced garlic (4 cloves)
64oz low-sodium chicken broth or beef broth
1 Tbsp soy sauce
2 tsp Worcestershire sauce
2 tsp minced fresh rosemary, or 1/2 tsp dried
2 tsp minced fresh thyme, or 1/2 tsp dried
Salt and freshly ground black pepper
1 cup pearl barley
3 Tbsp minced fresh parsley
Brown meat in oil, reserve. Sautee veggies to soften. Deglaze pot, dump it all in, simmer 40 minutes.
Here’s the recipe I used: https://www.seriouseats.com/beef-barley-soup-recipe There’s a pressure cooker variant too. Haven’t had any leftovers yet to know how they are.
