Hearty Beef and Barley Chowder
Embrace the warmth of winter with this Hearty Beef and Barley Chowder, a nutritious and satisfying soup that combines tender beef with the delightful chewiness of pearl barley. Infused with a medley of fresh vegetables and robust flavors, this recipe provides a perfect remedy for chilly days. Barley not only enriches the chowder with its nutty taste but also adds a wealth of dietary fiber, making it a heart-healthy meal. Easily adaptable, this recipe can be transformed into a delicious Chicken Barley Chowder by simply substituting the beef with diced chicken breast. Serve it with crusty bread for a truly comforting experience.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Olive Oil
2 tablespoons (none)
Beef Sirloin Steak
1 lb (cubed small (or chicken breast))
Garlic Cloves
2 (minced)
Beef Broth
8 cups (or chicken broth (preferably Better Than Bullion paste))
Beef Bouillon Cubes
2 (none)
Tomato Sauce
1 (8 ounce) can (none)
Diced Tomatoes
1 (14 1/2 ounce) can (none)
Pearl Barley
1 cup (rinsed and drained)
Dried Parsley
1 teaspoon (none)
Basil
1/2 teaspoon (none)
Crushed Red Pepper Flakes
1/4 teaspoon (optional)
Bay Leaf
1 (none)
Carrots
4 (sliced)
Celery
4 stalks (chopped)
Onion
1 (chopped into large pieces)
Fresh Mushrooms
4 ounces (sliced (optional))
Salt
to taste (none)
Black Pepper
to taste (none)
Instructions
1
1. Rinse the pearl barley thoroughly under cold running water, ensuring to remove any impurities or debris.
2
2. In a large Dutch oven, heat the olive oil over medium heat. Add the cubed beef sirloin (or chicken) and minced garlic; sauté until the meat is browned on all sides.
3
3. Add in the beef bouillon cubes, tomato sauce, diced tomatoes, and beef broth (or chicken broth) to the pot. Stir to combine.
4
4. Stir in the rinsed pearl barley, dried parsley, basil, crushed red pepper flakes (if using), bay leaf, sliced carrots, chopped celery, chopped onion, and sliced mushrooms (if desired).
5
5. Bring the mixture to a boil then reduce the heat to low. Cover the pot and let it simmer for 1 to 1.5 hours, stirring occasionally, until the barley and carrots are tender.
6
6. Once cooked, taste the soup and season with salt and black pepper according to your preference. If the chowder thickens too much after standing, add additional water or broth to reach your desired consistency.
7
7. Remove the bay leaf before serving. Ladle the chowder into bowls and enjoy hot.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Beef and Barley Chowder?
It is a nutritious and satisfying winter soup that combines tender cubed beef with chewy pearl barley, fresh vegetables, and robust flavors.
Can I use chicken instead of beef in this recipe?
Yes, you can easily transform this into a Chicken Barley Chowder by substituting the beef sirloin with diced chicken breast.
What kind of barley is used in this chowder?
This recipe specifically calls for one cup of pearl barley.
How should I prepare the pearl barley before cooking?
You should rinse the pearl barley thoroughly under cold running water to remove any impurities or debris, then drain it.
How long does the chowder need to simmer?
The chowder should simmer on low heat for 1 to 1.5 hours until the barley and carrots are tender.
What cut of beef is recommended for this recipe?
The recipe suggests using one pound of beef sirloin steak, cubed into small pieces.
Is this beef and barley chowder healthy?
Yes, it is described as a heart-healthy meal because barley provides a wealth of dietary fiber.
Should I brown the meat before adding the liquid?
Yes, you should sauté the cubed beef (or chicken) and minced garlic in olive oil until the meat is browned on all sides.
What type of broth should I use?
You can use 8 cups of beef broth or chicken broth; the recipe recommends using Better Than Bouillon paste for the best flavor.
Are mushrooms required for this recipe?
No, the 4 ounces of sliced fresh mushrooms are optional and can be added based on your preference.
What should I serve with the chowder?
For a truly comforting experience, it is recommended to serve the chowder with crusty bread.
What do I do if the soup gets too thick?
If the chowder thickens too much after standing, simply add additional water or broth to reach your desired consistency.
How many garlic cloves are needed?
The recipe calls for 2 minced garlic cloves.
Should the bay leaf be eaten?
No, you should remove the bay leaf from the pot before serving the chowder.
What vegetables are included in the recipe?
The recipe includes carrots, celery stalks, an onion, and optional fresh mushrooms.
How much tomato sauce and diced tomatoes are required?
You will need one 8-ounce can of tomato sauce and one 14.5-ounce can of diced tomatoes.
Does the recipe have a spicy kick?
The recipe includes an optional 1/4 teaspoon of crushed red pepper flakes for a bit of heat.
What dried herbs are used for seasoning?
The chowder is seasoned with 1 teaspoon of dried parsley and 1/2 teaspoon of basil.
How should the onion be prepared?
The onion should be chopped into large pieces.
What is the recommended cooking vessel?
A large Dutch oven is recommended for heating the oil and cooking the soup.
When should I add the salt and pepper?
Salt and black pepper should be added to taste once the soup is fully cooked and the barley is tender.
How much olive oil is used for sautéing?
The recipe uses 2 tablespoons of olive oil.
How many carrots and celery stalks are needed?
You will need 4 sliced carrots and 4 chopped celery stalks.
What flavor profile does barley add to the chowder?
Barley adds a nutty taste and a delightful chewiness to the soup.
Are bouillon cubes necessary if I am using broth?
Yes, the recipe specifically calls for 2 beef bouillon cubes in addition to the 8 cups of broth for extra robust flavor.
How do I start the cooking process?
Start by rinsing the barley, then heat oil in a Dutch oven to brown the meat and garlic.
What is the first step after the meat is browned?
Add the bouillon cubes, tomato sauce, diced tomatoes, and beef broth to the pot and stir.
Do I need to stir the soup while it simmers?
Yes, it is recommended to stir the mixture occasionally while it simmers on low heat.
Is this a good recipe for cold weather?
Absolutely, it is described as a perfect remedy for chilly winter days.
How should the final dish be served?
Ladle the hot chowder into bowls and enjoy it immediately.