I swear, there’s just something about a chilly day that makes me crave a big bowl of comfort food! And, you know, sometimes you *need* something extra special. That’s where this recipe for Beef Barley Guinness Soup comes in! I first stumbled upon this gem years ago, and let me tell you, it’s been a staple ever since. The rich, savory broth combined with the unmistakable depth of flavor from the Guinness stout? Pure bliss. Trust me, you’re going to love it!
Ingredients for the Perfect Beef Barley Guinness Soup
Okay, so, listen up! You can’t make this incredible soup without the right stuff, right? Don’t worry, it’s pretty straightforward, and you might even have some of this already! Here’s the list – make sure you have everything before you get going. Trust me; missing an ingredient halfway through is the WORST.
- 1.5 lbs beef stew meat – That’s the heart and soul!
- 2 tbsp olive oil – For browning that beef just right.
- 1 large onion, chopped – Gotta have that oniony goodness.
- 2 carrots, chopped – Adds sweetness and color!
- 2 celery stalks, chopped – Don’t skip the celery; it’s essential!
- 2 cloves garlic, minced – Because garlic makes everything better.
- 8 cups beef broth – The foundation of deliciousness.
- 1 (12 ounce) bottle Guinness stout – This is what makes the magic happen!
- 1/2 cup pearl barley – For that perfect chewy texture.
- 1 tsp dried thyme – Adds a warm, earthy note.
- 1 tsp dried rosemary – Another layer of amazing flavor!
- Salt and pepper to taste – Season, season, season!
Step-by-Step Instructions: How to Make Beef Barley Guinness Soup
Alright, friends, let’s get cooking! This soup is way easier than it seems, I promise. Just follow these steps, and you’ll be slurping up pure deliciousness in no time. Take your time, don’t rush, and enjoy the process. Careful, it splatters!
Preparing the Beef and Vegetables
First things first: let’s get that beef ready! Grab your stew meat and season it generously with salt and pepper. Don’t be shy! Now, heat the olive oil in a big pot or a Dutch oven (that’s my go-to!). Brown the beef in batches – don’t overcrowd the pot, or it won’t brown properly! Once browned, take the beef out and set it aside. Next, toss in the chopped onion, carrots, and celery. Cook them until they’re softened; this usually takes about 5-7 minutes. Then, add the garlic and cook for just a minute until fragrant. Mmm, the smell!
Simmering the Beef Barley Guinness Soup to Perfection
Now, let’s bring it all together! Put the browned beef back into the pot with all those lovely veggies. Pour in the beef broth and the whole bottle of Guinness stout – yes, the whole thing! It’ll add the most amazing depth of flavor. Next, add the barley, thyme, and rosemary. Bring everything to a boil, and then reduce the heat to a simmer. Cover the pot and let it simmer for about 2-3 hours, or until the beef is melt-in-your-mouth tender. Don’t worry if it takes a little longer. Just keep an eye on it and stir occasionally. You’ll know it’s ready when the beef practically falls apart!
Final Seasoning and Serving Suggestions
Almost there! Now, taste the soup and season it with salt and pepper to taste. You might need to add a bit more of each, depending on your preferences. I always like to add a good pinch of pepper! And that’s it! Ladle the soup into bowls and serve it hot. My absolute favorite? With a big, crusty loaf of bread for dipping. Trust me, you’ll be going back for seconds!
Why You’ll Love This Beef Barley Guinness Soup Recipe
Okay, let me tell you why I’m obsessed with this soup! Seriously, it’s the best! You’ve got to make it, and here’s why:
- Rich, Incredible Flavor: That Guinness stout just infuses everything!
- Easy to Make: Really, it’s mostly hands-off simmering.
- Perfect for a Cold Day: Cozy in a bowl!
- Hearty and Filling: This soup will keep you full for hours!
Trust me once you try it, you’ll be hooked too!
Tips for Success: Achieving the Best Beef Barley Guinness Soup
Want to make your Beef Barley Guinness Soup truly *chef’s kiss*? Okay, here are a few things I’ve learned from making this soup a gazillion times. First, don’t rush the browning of the beef! Those tasty brown bits on the bottom of the pot are pure flavor gold. Be patient and let the beef get a good sear. Also, definitely don’t skimp on the simmering time – low and slow is key to tender, melt-in-your-mouth beef. Taste as you go, and season, season, season! That’s my secret.
Ingredient Notes and Potential Substitutions
Okay, so let’s talk about the stars of the show – the ingredients! You know, it’s not truly Beef Barley Guinness Soup without, well, the Guinness! That beautiful, dark, creamy stout is what gives this soup its incredible depth of flavor and that distinctive, slightly bitter edge. It’s the secret weapon, trust me!
But, you know what? Life happens, and sometimes you can’t find Guinness. *Gasp!* Don’t panic! You can definitely use another dark beer, like a porter or even a really robust brown ale. For a non-alcoholic version, you can sub with beef broth and a splash of balsamic vinegar for that same depth. It won’t be *exactly* the same, but it’ll still be pretty darn delicious!
Now, about that pearl barley. This little grain adds a fantastic chewy texture and absorbs all that savory broth like a champ. It’s delicious! If you don’t have pearl barley, you could, in a pinch, use regular barley, but it will need a longer cooking time. Be *sure* to check the package instructions. Quick-cooking barley is another alternative. You just don’t want to skip it altogether, ya know?
Make-Ahead and Freezer Tips for Beef Barley Guinness Soup
So, listen, sometimes you just don’t have time to cook, right? But you still want that amazing Beef Barley Guinness Soup! Good news: you *absolutely* can make this ahead. You can make the whole soup a day or two in advance. Just let it cool, then pop it in the fridge. The flavors actually meld even better overnight – it’s like magic! When you’re ready to eat and serve, just reheat it gently on the stovetop. Boom!
And guess what? This soup freezes beautifully! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll last for a solid 2-3 months. Just thaw it in the fridge overnight and reheat – just like that cozy bowl of goodness, waiting for you!
Variations to Spice Up Your Beef Barley Guinness Soup
Want to get creative with your Beef Barley Guinness Soup? Go for it! That’s the best part about cooking – making it your own. You can totally jazz this up, and it’s so much fun to experiment!
Try adding some extra veggies, like mushrooms (yum!), parsnips, or even a can of diced tomatoes with their juices for a slightly tangy vibe. Feel free to swap out the thyme and rosemary for other herbs you love. Bay leaves are always a win. Or, for a little heat, add a pinch of red pepper flakes! Hey, you do you, you know?
Nutritional Information for Beef Barley Guinness Soup
Just a heads-up, this nutritional info is an estimate, okay? It can totally change depending on what brands you use or if you make substitutions. So, use it as a guide, not gospel! But hey, it’s still good to know, right?
Frequently Asked Questions About Beef Barley Guinness Soup
Okay, I know you’ve got questions! I get it. Because, trust me, I get asked these things ALL the time. So, here are the most common questions about making the most amazing Beef Barley Guinness Soup, plus all the answers too! Hopefully, these help you out, and you’ll be whipping up a big batch in no time!
Can I use a different type of beef?
Absolutely! While beef stew meat is classic, you can totally use other cuts of beef. Chuck roast works wonderfully – just make sure to cut it into bite-sized pieces. You could even use short ribs, but be warned, they’ll require a bit more cooking time. The key is to pick a cut that gets tender with long, slow cooking.
Can I make this in a slow cooker?
Yes, absolutely! It’s one of my favorite ways to make it on busy days! Just follow the recipe up to the point of browning the beef and sautéing the vegetables. Then, toss everything into your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. You might need to add a bit more broth if it seems too thick. Pure deliciousness!
What kind of bread goes well with this soup?
Oh, this is the most important question, because a *good* bread can make ALL the difference! Crusty bread is the *perfect* choice for dipping, soaking up every last drop of that amazing broth. Artisan sourdough, a French baguette, or even a nice whole-wheat loaf are all great options. Just make sure it’s fresh and crusty, so you can really soak up all that yummy goodness!
Beef Barley Guinness Soup
- Total Time: 3 hours 20 min
- Yield: 6 servings
- Diet: Halal
Description
A hearty soup with beef, barley, and Guinness stout.
Ingredients
- 1.5 lbs beef stew meat
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 8 cups beef broth
- 1 (12 ounce) bottle Guinness stout
- 1/2 cup pearl barley
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Season beef with salt and pepper.
- Heat olive oil in a large pot or Dutch oven. Brown the beef in batches. Remove beef and set aside.
- Add onion, carrots, and celery to the pot and cook until softened. Add garlic and cook for 1 minute.
- Return beef to the pot. Pour in beef broth and Guinness.
- Add barley, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until beef is tender.
- Season with salt and pepper to taste.
Notes
- Serve hot with crusty bread.
- Adjust seasonings to your preference.
- Prep Time: 20 min
- Cook Time: 3 hours
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
