Souper Tuesday: Beef Barley Soup

I have decided I will start a quick Tuesday series all about soup. That's right, soup.

My husband has class this semester on Mondays and Wednesdays, which presents a dinner dilemma. What to make that will keep just fine until he gets home at 7:30? Soup has been the answer most weeks, and I have found some winners over the past few weeks, starting with beef barley.

I was recalling THE BEST beef barley soup I have ever had, which exists at the Eire Pub in Dorchester, Massachusetts. The Eire Pub is one of my favorite places in Boston, having a well stocked bar with friendly bartenders, affordable and very tasty food and a storied and rather legendary existence. It was even highlighted on Anthony Bourdain's No Reservations somewhat recently. One time, my husband (then my boyfriend) and I went there and I got a Guinness and a bowl of Beef Barley Soup, and I was so full afterward I could barely walk. It was a filling combination. But the soup... goodness gracious. It was delicious.

So remembering this soup made me want to try my hand at it. I looked up a few recipes online but each one had something I wasn't crazy about... too much water, too much bouillon, not enough vegetables, etc. I was really trying to recreate that deep, dark Eire Pub flavor. I can't say I totally accomplished that, but I came damn near it. This soup uses a dutch oven, a low and slow approach, and most of a bottle of a nice, dark beer. The remainder of which you can finish off as you cook, which is a bonus.

Beef Barley Soup (makes 4 large bowls)

I used:

• 1 lb. stew beef
• 1 huge carrot, or 2 medium carrots, chopped
• 1 large stalk of celery, chopped
• 1 roma tomato, finely chopped
• 1 small yellow onion, finely chopped
• 1 tsp. minced garlic
• 1 box of beef broth (I think it's a quart?)
• 1 can of beef broth (15 oz. or so) 
• 1 cup pearled barley
• 1 can or bottle dark beer (I used Sam Adams Holiday Porter)
• extra virgin olive oil for sauteing
• worcestershire sauce
• salt
• pepper
• thyme
• 1 large bay leaf, or two smalls

(note: the onion is not pictured. I forgot to buy it, so in the photo you can see I used onion powder to replace it. I would recommend a real onion and for this recipe, I am going to pretend I used one!)

Directions:

1. In dutch oven, heat a couple tablespoons of olive oil and toss in garlic. Saute for a minute or so until fragrant.
2. Add finely chopped onions and saute until onions are mostly translucent and softened.

    3. Move onions to the side, add beef and saute until browned evenly.

  

4. Add your beer. You can use most of the bottle or the whole thing. I used about 2/3 so I could drink some! mmmmmmmmmmmbeeeer

5. Add your beef broth. You could use any combination of broth and water, but I would not recommend less than 1 box of broth. I used a box + a can of broth and then another can of water, and that was the perfect amount of liquid.

6.Now you add your vegetables (carrots, celery, tomato) and seasonings. I add worcestershire sauce to just about every dish that I use either tomatoes or beef in. I swear by that. Add your herbs and salt and pepper to taste, but start small - the flavor will intensify as it cooks, and you should taste it every half hour or so and adjust accordingly. You can always add more salt but you're not going to be able to take it away!

7. Bring to a boil, then reduce and simmer, covered, for at least a couple hours. Low and slow, just like BBQ! Taste it often and adjust!

8. About 35 minutes before serving, stir in a cup of pearled barley. It will take just about every minute of that time to cook, so don't rush it. Turn it off and let the soup stand for a few minutes before serving. Not many recipes talk about this, but food wasn't meant to be served super hot. Too hot and you can't really taste the flavors. So let it cool down just a bit before serving.

Serve with a yummy homemade bread, or be cheap like me and serve with saltines. My husband loved the saltines, so don't judge!

I am telling you, I can't claim victory (or even a tie) with the Eire Pub, but this soup was soooo good and perfect for winter. It had tons of flavor and depth and I was really happy with my version, especially with it being my first attempt!