Beef and Barley Broth with Chopped Chives

Beef and barley broth is a hearty and nutritious dish, perfect for cool weather or when you’re craving something comforting and filling. This soup features tender beef, wholesome barley, and aromatic vegetables in a rich broth, topped with fresh chives for a burst of color and flavor. It’s a simple yet satisfying meal that’s sure to please. This recipe serves four and can be enjoyed as a main course or an appetizer.

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Ingredients:

• Beef Stew Meat (cut into small cubes) – 300 grams (about 10.5 ounces)
• Pearl Barley – 100 grams (about 1/2 cup)
• Onion – 1 medium, finely chopped
• Carrots – 2 medium, peeled and diced
• Celery Stalks – 2, chopped
• Garlic – 2 cloves, minced
• Bay Leaves – 2
• Fresh Thyme – 2 sprigs (or 1/2 teaspoon dried thyme)
• Beef Broth – 1 liter (about 4 cups)
• Water – 500 ml (about 2 cups)
• Olive Oil – 2 tablespoons
• Salt – 1 teaspoon (or to taste)
• Black Pepper – 1/2 teaspoon (or to taste)
• Chives – 2 tablespoons, finely chopped (for garnish)

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Equipment Needed:

• Large Soup Pot or Dutch Oven: For cooking the soup.
• Cutting Board: For chopping vegetables and meat.
• Chef’s Knife: For cutting meat, vegetables, and herbs.
• Wooden Spoon or Spatula: For stirring the soup.
• Measuring Cups and Spoons: For accurate measurement of ingredients.
• Ladle: For serving the soup.
• Fine Mesh Sieve or Colander: To rinse the barley before cooking.

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Nutritional Information (per serving):

• Calories: 350 kcal
• Protein: 22 grams
• Carbohydrates: 32 grams
• Fat: 13 grams
• Saturated Fat: 3 grams
• Cholesterol: 50 mg
• Fiber: 6 grams
• Sodium: 800 mg
• Vitamin A: 70% of the Daily Value (DV)
• Vitamin C: 10% of the DV
• Calcium: 6% of the DV
• Iron: 15% of the DV

(These values are approximate and can vary based on specific ingredients and brands used.)

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Preparation Time:

• Preparation: 20 minutes
• Cooking Time: 1 hour 20 minutes
• Total Time: Approximately 1 hour 40 minutes

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Preparation and Cooking Instructions:

1. Prepare the Ingredients:

• Rinse the Barley:
  • Place the pearl barley in a fine mesh sieve or colander and rinse under cold water until the water runs clear. This helps remove excess starch and prevents the barley from becoming too gummy during cooking.
• Chop the Vegetables:
  • Finely chop the onion, dice the carrots, and chop the celery. Mince the garlic cloves. Set these aside, as they will be added to the pot in stages.
• Cut the Beef:
  • If the stew meat isn’t already cubed, cut it into small, bite-sized pieces. This will help it cook evenly and become tender.

2. Brown the Beef:

• Heat the Oil:
  • In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot but not smoking, add the cubed beef.
• Brown the Meat:
  • Cook the beef, stirring occasionally, until it is browned on all sides. This should take about 5-7 minutes. Browning the beef helps to develop a deeper flavor in the broth.
• Remove and Set Aside:
  • Once the beef is browned, use a slotted spoon to remove it from the pot and set it aside on a plate. Leave any remaining oil and browned bits in the pot, as these will add flavor to the soup.

3. Sauté the Vegetables:

• Cook the Onion, Carrots, and Celery:
  • In the same pot, add the chopped onion, carrots, and celery. Cook over medium heat, stirring occasionally, for about 5-7 minutes, or until the vegetables start to soften.
• Add Garlic and Herbs:
  • Add the minced garlic to the pot along with the bay leaves and thyme. Cook for an additional 1-2 minutes, stirring constantly to prevent the garlic from burning. The herbs will infuse the vegetables with their flavor, creating a fragrant base for the soup.

4. Add Broth and Barley:

• Return the Beef to the Pot:
  • Add the browned beef back into the pot, along with any juices that may have accumulated on the plate.
• Add Broth, Water, and Barley:
  • Pour in the beef broth and water, then add the rinsed pearl barley. Stir to combine all the ingredients.
• Season the Soup:
  • Add 1 teaspoon of salt and 1/2 teaspoon of black pepper to the pot. You can adjust the seasoning later, after the soup has simmered.

5. Simmer the Soup:

• Bring to a Boil:
  • Increase the heat to high and bring the soup to a boil. Once it reaches a boil, reduce the heat to low, cover the pot with a lid, and let it simmer gently.
• Cook Until Barley is Tender:
  • Simmer the soup for about 1 hour, or until the barley is tender and the beef is fully cooked and tender. Stir the soup occasionally to prevent the barley from sticking to the bottom of the pot.
• Check the Seasoning:
  • Taste the soup and adjust the seasoning if needed. You may want to add more salt, pepper, or a splash of water if the broth has reduced too much.

6. Garnish and Serve:

• Chop the Chives:
  • While the soup is simmering, finely chop the fresh chives. These will be used to garnish the soup just before serving, adding a fresh, oniony flavor and a pop of color.
• Serve the Soup:
  • Ladle the hot beef and barley broth into bowls. Sprinkle each serving with the chopped chives. Serve immediately, with crusty bread or crackers on the side if desired.

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Tips for Success:

• Browning the Beef: Don’t skip the step of browning the beef. This process, known as the Maillard reaction, adds depth and richness to the flavor of the broth.
• Barley Texture: Pearl barley is used in this recipe for its tender, chewy texture. If you prefer a softer texture, you can cook the barley separately and add it to the soup toward the end of the cooking time.
• Make-Ahead: This soup can be made ahead of time and reheated. In fact, it often tastes better the next day as the flavors continue to meld. If the soup thickens too much after refrigeration, simply add a little water or broth when reheating.
• Storing Leftovers: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. Reheat on the stovetop or in the microwave before serving.

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Serving Suggestions:

• Accompaniments: This beef and barley broth pairs well with a simple green salad and a slice of crusty bread or a roll.
• Variation: For a richer flavor, you can add a splash of red wine when sautéing the vegetables, allowing it to reduce before adding the broth.

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This beef and barley broth is a comforting, nourishing dish that’s perfect for any time of year. The tender beef, chewy barley, and rich broth are enhanced by the fresh, bright flavor of chives, making this a satisfying meal that’s both wholesome and delicious.