I had no plans to make this soup… it picked me.
That’s usually how my posts go. I was drafting a tutorial on how to cook brown rice (boring?) but when I went digging around for the rice, I got distracted by a little packet of barley. Oh, I remember this… total impulse buy due to super cute packaging labeled ‘ready in 10 minutes.’ Beef and barley soup it is.
Quite frankly, I couldn’t think of anything else to make at the time. There are several types of barley (see this article) and they are all very good for you. Coupled with flavorful veggies and tender meat, this soup is a brothy version of beef stew. The red bell pepper and butternut squash add incredible flavor and a festive punch of color too (anything stew-like can look a bit drab, don’t you think?) If you’re looking for a hearty, melt-in-your mouth soup, I think you’re going to like this one.
- 1 lb. beef chuck steak (whole)
- 2 leeks, white & light green part only
- 1 c. carrots
- 2 celery ribs
- 10 oz. mushrooms (1 pack)
- 1 red bell pepper
- 1 c. butternut squash
- 2 cloves of garlic
- 1 tsp. rosemary leaves
- 1 heaped tbsp. flour
- ¾ c. pearl barley (I used quick cook)
- 2-3 quarts of good quality beef stock
- olive oil
- salt & pepper
- 1 tbsp. chopped fresh parsley + sprigs
- hot pickled chili peppers
- parmesan cheese