Beef Barley Soup Recipe (2024)

FAQs

Why does my beef barley soup have no flavor? ›

Why does my beef and barley soup have no flavor? Beef and barley soup/stew benefits greatly from aromatics like onions, as well as acids like red wine or tomatoes and tomato paste, which add a bright note. Cooking long and slow also deepens the flavor.

The flour also helps protect the meat from the heat of the pan. Stick with wheat flour for this recipe. It acts as a thickener for the beef and barley soup while it is cooking. If you use any other kind of flour, your soup will end up watery.

Pearl barley does not need to be soaked prior to cooking because it cooks quickly. Hulled barley benefits from soaking in water for a few hours before cooking. However, you should still budget more time for the hulled grain to cook (about 35 to 40 minutes).

As barley is a starch the best you can do is dilute it, or thin it out a bit. You may need to add a fair bit of broth and more of your vegetal ingredients. Possibly to the point of doubling your recipe. It will depend on when you find the taste and texture to have gotten back to acceptable levels.

Add acidity: A squeeze of lemon or lime juice, a dash of vinegar, or a splash of wine can brighten the flavors of a soup and make it taste more complex. Experiment with different cooking methods: Roasting or caramelizing vegetables before adding them to the soup can bring out thei.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says.

You can toss the beef in seasoned flour before browning it which will also help thicken the stew. Not adding enough seasoning would be the second potential issue. Add plenty of pepper and some salt and it should taste better. Using beef stock or red wine is better than water for the liquid.

Cooking barley is similar to cooking rice: Cover 1 cup of pearl barley with 2 cups of water or vegetable broth and simmer for 30-40 minutes before fluffing with a fork. Or, try using a rice cooker.

There is no need to rinse barley before using it. To enhance the flavor of barley, heat the kernels in a skillet for a few minutes or cook it in broth instead of water. You can save time by cooking extra barley and freezing it. Add it to soups or salads as you need it.

What happens if you don't soak barley? ›

Many of the bigger/tougher ones — barley, rice, farro and the like — will start to ferment and/or sprout long before they are tender enough to eat raw, so those require cooking. As it happens, there's plenty of evidence that pre-soaking improves the digestibility and cooking of whole grains.

Overcooked barley will become mushy, while undercooked may have a thicker and chewier texture. You can make barley as a side dish, but you can also cook it into your food. Feel free to cook our pearled barley in your favorite soup or stew, but be mindful that it will absorb a lot of liquid.

Therefore, if you have IBS or a sensitive digestive tract, you may want to avoid barley. Lastly, since barley has a strong effect on blood sugar levels, you may want to exercise caution while eating it if you have diabetes and are taking any blood-sugar-lowering medications or insulin ( 29 ).

Research shows that barley helps to regulate blood pressure, boost immunity and provide anti-inflammatory effects.

However, if you consume too much of it, its fiber content can cause stomach cramps, constipation, bloating, and gas. Unwanted weight gain. Barley water is high in calories per serving. You can further increase the calorie count if you add fruit juices or sweeteners like honey to your barley water mix.

If you find that your homemade or store-bought broth is thin and bland, you can concentrate its flavors by cooking it a little bit longer." Make sure to remove the lid or tilt it slightly to let the steam escape. Reducing your broth to two-thirds of its original volume should result in two times the flavor," she says.

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl. Our Lemony Chicken Soup will make your mouth water.

Perk up a Bland Soup With Simple Pantry Staples

Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.