This warm, hearty beef barley soup is easy to make and will make you happy!
On Tuesday I told you that I don’t keep up with TV, movies, or pop music. I also don’t keep up with the news very much. Not knowing about the bad things happening in the world makes me a more ignorant but happier person. When I do see the news, I usually find out something heartbreaking or scary that I am helpless to do anything about.
I do have a news app on my phone that sends me notifications of the biggest headlines, so I hear about major local or international events. This weekend I kept getting notifications about the growing death toll after the earthquake in Nepal. I can’t even grasp the loss that has happened there. My heart breaks reading about it, and I’m sure you feel the same. At least I feel like I can help in some small way with a donation. I hope you might consider donating to a group that is offering support as well.
The other headline that kept popping up yesterday was about the growing violence in Baltimore. I don’t know what started the protests and riots (please see above re: my ignorance), but the unrest and injuries happening now are so sad and unsettling. This is one of those cases where all I can do is feel sad and worried and scared, and I wonder if I needed to know about this at all.
One thing I can do to help myself feel better on sad days like this is make a truly comforting meal. Usually when I think of comfort food, I think of burgers or mac and cheese, but this beef stew is hearty and wholesome to really treat my body right. Yesterday evening the fog and wind rolled in here in San Francisco, and it got so cold. All the more reason to dig into a hot bowl full of beef, barley, and vegetables. By the end of dinner, I was feeling warmer and happier. I only wish I could share this soup with all the folks who could really use it right now. Just sharing the recipe is the best I can do! I hope it will bring you comfort when you need it too.
Heat olive oil in a large dutch oven over medium-high heat. Add onion, beef, Italian seasoning, salt, and pepper. Sauté, stirring often, until meat is browned on the outside. Stir in garlic and cook 1-2 minutes longer.
Pour in beef broth, wine, and tomatoes, and bring to a low boil. Stir in corn, green beans, and carrot, and return to boil. Reduce heat to simmer, and cover. Simmer, stirring occasionally, for about a half hour.
Stir in barley, cover, and continue cooking for approximately one hour. Stir occasionally to make sure soup is still simmering. Add up to a cup of water if soup is thicker than desired. Stir in vinegar before serving to brighten the flavors.
Andi Gleeson is a passionate blogger and mom based in San Francisco who focuses on easy and delicious dinner recipes.
6 comments
Alyssa Tompkins
8 years ago
Where does the white wine vinegar go?
Andi - The Weary Chef
8 years ago
So sorry for that omission in the recipe! You stir it in right at the end, and it brightens up the flavors. I corrected my mistake. Thanks for asking!
Alyssa Tompkins
8 years ago
Thank you! I was in the middle of making it and threw it in before the barley. It was delicious! Stashing this recipe in my “make again” list :D
Andi - The Weary Chef
8 years ago
That works too (clearly). So sorry I didn’t get back to you in time, but I”m happy you enjoyed the recipe. Have a good weekend! We’re almost there :)
Cheryl
8 years ago
I also have a question about the vinegar. In your ingredients’ list it says white wine vinegar. In the instructions section it says rice vinegar. Which is it? The recipe looks awesome either way.
Andi Gleeson
8 years ago
You can use either rice or white wine vinegar (or white balsamic), so that’s why there was discrepancy. Either choice will be great. Thanks!
Chicken Delight is a simple comforting casserole that should be easy to make and something the kids will enjoy. A lot of chicken and rice casserole recipes can be overly complicated and unnecessarily...
After making my easy pulled pork enchiladas the other night I still had some leftover pork and decided to make quesadillas for lunch. I combined the pulled pork with a little chili powder and sauteed...
I love enchiladas. To be honest, most times I make enchiladas, I buy canned or jarred enchilada sauce. I have just always found most enchilada sauce recipes require a lot of extra steps and...
Tasty Pulled Pork Carnitas Enchiladas
Carnitas Enchiladas are a favorite of mine. I just love pork dishes and these enchiladas are no exception. I originally made this recipe using pork...
This super quick and easy sheet pan shrimp recipe is a great option for a busy spring or summer weeknight. The bright flavor from the lemon and tomatoes combined with the creamy avocado and feta...
I love buffalo everything! I think buffalo sauce is an easy way to add a lot of flavor to a dish and it works well with so many different ingredients. This buffalo salmon bowl is a great way to...
6 comments
Where does the white wine vinegar go?
So sorry for that omission in the recipe! You stir it in right at the end, and it brightens up the flavors. I corrected my mistake. Thanks for asking!
Thank you! I was in the middle of making it and threw it in before the barley. It was delicious! Stashing this recipe in my “make again” list :D
That works too (clearly). So sorry I didn’t get back to you in time, but I”m happy you enjoyed the recipe. Have a good weekend! We’re almost there :)
I also have a question about the vinegar. In your ingredients’ list it says white wine vinegar. In the instructions section it says rice vinegar. Which is it? The recipe looks awesome either way.
You can use either rice or white wine vinegar (or white balsamic), so that’s why there was discrepancy. Either choice will be great. Thanks!