There is an ancient quality to barley. It gives a soup a distinct, chewy texture and an earthy flavor that feels incredibly grounding. When paired with tender cubes of sirloin and sweet carrots, it creates a bowl that is both nourishing and deeply satisfying.
While many beef soups require hours of simmering to tenderize the meat, this recipe utilizes sirloin or top round which are cuts that are naturally tender and cook quickly. By using quick-cooking barley, we can achieve that slow-simmered consistency in just 30 minutes. It is a wholesome, hearty meal that respects your time without sacrificing flavor.
The Recipe
Yields: 4 Servings | Prep time: 5 minutes | Cook time: 30 minutes
Ingredients
- Vegetable cooking spray
- 1 lb boneless beef sirloin or top round steak, cut into 1-inch cubes
- 2 cups sliced mushrooms
- 1/4 tsp garlic powder
- 3 1/2 cups beef broth
- 1/4 tsp dried thyme leaves, crushed
- Ground black pepper to taste
- 2 medium carrots, sliced
- 1/2 cup uncooked quick-cooking barley
Instructions
1. Brown the Beef Spray a 6-quart saucepot with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the beef cubes to the pot. Cook until the meat is well browned on all sides and the natural juices have evaporated, stirring often to ensure even searing.
2. Sauté the Mushrooms Add the sliced mushrooms and garlic powder to the pot with the beef. Continue to cook until the mushrooms are tender and have released their liquid.
3. Simmer Pour in the beef broth. Add the crushed dried thyme, black pepper, and sliced carrots. Heat the mixture until it reaches a boil. Stir in the quick-cooking barley.
4. Finish Reduce the heat to low. Cover the pot and cook gently for 20 minutes, or until the barley is tender and the flavors have melded. Serve hot.
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Sirloin & Barley Soup with Thyme
This 30 minute soup combines tender sirloin steak, earthy mushrooms, and quick cooking barley. Flavored with thyme, it is a wholesome and hearty meal perfect for busy nights.
Ingredients
Instructions
Brown the Beef
-
Spray a 6-quart saucepot with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the beef cubes to the pot. Cook until the meat is well browned on all sides and the natural juices have evaporated, stirring often to ensure even searing.
Sauté the Mushrooms
-
Add the sliced mushrooms and garlic powder to the pot with the beef. Continue to cook until the mushrooms are tender and have released their liquid.
Simmer
-
Pour in the beef broth. Add the crushed dried thyme, black pepper, and sliced carrots. Heat the mixture until it reaches a boil. Stir in the quick-cooking barley.
Finish
-
Reduce the heat to low. Cover the pot and cook gently for 20 minutes, or until the barley is tender and the flavors have melded. Serve hot.
