The Most Savory Beef and Barley Soup for a Soul-Warming Meal
A Thick, Soul-Warming Stew with a Bright & Spicy Citrus Kick
What makes this the best beef and barley soup? The secret to a gourmet stew is the Maillard reaction combined with Blazing Citrus Medium Hot Sauce. Unlike store-bought soups or standard recipes that rely on vinegar-heavy additives which can curdle the broth’s richness, our method focuses on deep searing the beef chuck to create an umami foundation. By adding our vinegar-free Blazing Citrus Medium, you introduce a "Sweet & Spicy" citrus warmth that cuts through the earthy barley and rich beef bone broth, elevating this comfort classic into a complex, layered meal.
Heat Level: Blazing Citrus Medium | Medium (6/10) - Sweet & Spicy
Prep time: 20 minutes
Cook time: 1 hour 30 minutes
Total time: 1 hour 50 minutes
Servings: 6
Nutrition Facts (per serving)
Calories: 385
Protein: 32g
Carbs: 34g
Fat: 14g
Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
1.5 lbs (680 g) Beef chuck, cut into 1-inch cubes
1 cup (240 ml) Pearled barley
2 tbsp (30 ml) Olive oil
1 large Yellow onion, diced
3 large Carrots, sliced into rounds
2 stalks Celery, sliced
3 cloves Garlic, minced
8 cups (1.9 L) Beef bone broth
1 tbsp (15 ml) Tomato paste
1 tsp (5 ml) Dried thyme
1 tsp (5 ml) Kosher salt
1/2 tsp (2.5 ml) Black pepper
2 tbsp (30 ml) Blazing Citrus Medium Hot Sauce
Ingredient Spotlight: Pearled Barley
Pearled barley is the most common form of barley found in grocery stores. Unlike hulled barley, the outer bran layer has been removed, which significantly reduces the cooking time while maintaining a delightful chewy texture. It is an excellent source of dietary fiber and acts as a natural thickener, making it the superior choice for creating a soup that feels more like a hearty meal than a light starter.
Heat It Up with Eleven Eleven Sauce To add a layer of modern complexity to this traditional dish, consider adding a flavorful hot sauce for weeknight meals during the final simmer. The Blazing Citrus Medium variety offers an everyday heat that brightens the heavy, savory notes of the beef broth. This vinegar free hot sauce for cooking ensures that you get a clean, spicy finish that enhances the natural sweetness of the carrots without curdling the richness of the stew.
The Balanced Sweet Heat Experience
Heat Level: 6/10
Vinegar Content: 0%
Flavor Profile: Medium Spicy, Sweet
Base: Organic Citrus
Calories: 10
Total Fat: 0g
Sodium: 30mg
Total Carbohydrates: 2g
Dietary Fiber: 0g
Sugars: 2g
Protein: 0g
Directions: Blazing Citrus Medium should be applied liberally to lighter fare where a balance of sweetness and heat is desired. Shake well to ensure the citrus blend is consistent. It is particularly effective as a glaze for seafood or a topping for street tacos. For the best flavor experience, apply the sauce toward the end of the cooking process or as a finishing touch to prevent the natural sugars from scorching. Refrigeration after opening will help preserve the delicate sweet-heat balance.
Directions:
Pat the beef cubes dry with a paper towel and season with salt and pepper.
Heat the olive oil in a large white pot over medium-high heat. Brown the beef in batches, ensuring each piece has a deep brown crust. Pro-Tip: Avoid crowding the pot; if there is too much meat at once, the beef will steam in its own moisture rather than browning, resulting in a loss of flavor.
Remove the beef and set aside. In the same pot, add the onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the vegetables begin to soften.
Stir in the garlic and tomato paste, cooking for another 1 minute until fragrant. Pro-Tip: Cooking the tomato paste for a minute before adding liquid "toasts" the sugars, removing the raw metallic taste and adding a deeper brick-red color to your soup.
Add the pearled barley, dried thyme, and the browned beef (including any accumulated juices) back into the pot.
Pour in the beef broth and the Blazing Citrus Medium Sauce. Bring the mixture to a boil, then immediately reduce the heat to low.
Cover and simmer for 1 hour to 1 hour 15 minutes, or until the beef is fork-tender and the barley is soft but still has a slight "pop."
Taste and adjust seasoning with additional salt or pepper if needed before serving in deep bowls.
Tips & Variations:
Slow Cooker: For an easy hands-off version, sear the beef first, then combine all ingredients in a slow cooker and cook on Low for 7–8 hours or High for 4 hours. This results in an incredibly tender beef texture that is perfect for busy schedules.
Regional Swap (Italian): Replace the barley with an equal amount of farro and add a handful of chopped kale (Tuscan cabbage) during the last 10 minutes of cooking. Top with a grating of Parmesan cheese for a rustic Italian-style soup.
Prevent Sogginess: If you plan on having leftovers, the barley will continue to absorb liquid as it sits in the fridge. To prevent the soup from becoming a thick porridge, you may need to add an extra cup (240 ml) of broth or water when reheating.
Make it Creamier: For a richer finish, stir in a splash of heavy cream or a tablespoon of butter just before serving. This rounds out the acidity of the tomato paste and the spice of the hot sauce for a truly luxurious mouthfeel.
Instant Pot: Use the sauté function to brown the beef and veggies, then pressure cook on High for 20 minutes with a natural release. This cuts the total cooking time in half without sacrificing the "slow-cooked" flavor profile.
Other Users Suggest:
Replacing: The beef chuck with leftover pot roast.
New Measurement: 3 cups (720 ml) of shredded cooked beef.
Why: It's an excellent way to use leftovers, and the beef is already seasoned and tender, reducing the simmer time to just 30 minutes for the barley.
Replacing: Beef broth with mushroom broth.
New Measurement: 8 cups (1.9 L) of mushroom stock.
Why: This creates a more earthy, forest-like flavor profile that complements the nuttiness of the barley perfectly.
Storage, Reheat & Freeze:
Storage: Keep in an airtight container in the refrigerator for up to 5 days.
Reheat: Warm over medium heat on the stove, adding a splash of broth if the soup has thickened too much.
Freeze: This soup freezes beautifully for up to 3 months; leave an inch of space at the top of the container as the liquid will expand when frozen.
People Also Ask
Why is my beef and barley soup so thick the next day? Barley is a natural thickener; it continues to release starches and absorb liquid even after the soup has finished cooking. If you find your leftovers have turned into a thick porridge, simply add an extra cup of beef broth or water when reheating. This will restore the silky, velvety consistency without diluting the savory flavors.
Can I make beef stew without using vinegar or wine for acidity? Yes. While many recipes use red wine or vinegar to provide "lift" to heavy beef dishes, you can achieve a much cleaner and brighter result using citrus juices. Blazing Citrus Medium uses grapefruit and lemon juice instead of vinegar, providing a tangy snap that balances the savory beef bone broth without the harsh, lingering acidic bite.
What is the best cut of beef for soup and stew? Beef chuck is the gold standard for slow-simmered soups. It contains a high amount of connective tissue that breaks down into gelatin during the 1.5-hour simmer, resulting in meat that is incredibly tender and a broth that feels rich and luxurious. Using leaner cuts like sirloin will often result in tough, dry meat.
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