Fall Menu/ Lunch/ Soups/ Soups and Stews/ Uncategorized/ Winter Menu

Beer Beef and Barley Vegetable Soup

September 17, 2014 (Last Updated: November 24, 2020)

There’s nothing like a simple, warm, hearty, delicious Beer Beef Barley Vegetable Soup that puts a warm, delicious feeling in your belly. That’s right; I mentioned beer in the title. You weren’t imagining reading that. The beer’s flavor enhances this hearty soup with beef, vegetables, and filling barley like you wouldn’t believe.

 

 

#YuenglingBeer #Beer #Beef #Barley #Soup #Vegtable #

Let’s talk a bit about some of the ingredients that we will be using in our Beer Beef and Barley Vegetable Soup today. It’s a rich blend of Yuengling Beer, Top Round Steak, Barley, Carrots, Celery, Peas, Green Beans, and Onions with excellent seasoning to make it just simply perfect.

 

 

 

 

#YuenglingBeer #Beer #Beef #Barley #Soup #Vegtable #

I bet you are wondering why I chose to use Yuengling Beer, aren’t you? I have a simple answer for that, and I like it. How could I not? D.G.Yuengling & Son is the oldest operating brewing company in the United States, established in 1829. You can find them located right smack dab in Pottsville, Pennsylvania, as well as in Tampa, Florida.

Do you know they even survived and produced during Prohibition? That’s right, Yuengling survived Prohibition by producing “near beers” beverages with a 0.5% alcohol content called “Yuengling Special,” “Yuengling Por-Tor,” and “Yuengling Juvo”... Imagine that! I have never Yuengling tried one; grab a cold brew and let me know how you liked the flavor.

 

 

 

#YuenglingBeer #Beer #Beef #Barley #Soup #Vegtable #

This is a relatively simple recipe that consists mainly of chopping and waiting for this delicious soup to finish cooking, which takes about 1 hour to cook. The recipe can also be scaled down easily or increased. It freezes well, so goes ahead and make the big batch x2; you’ll be glad you did; it’s so tasty.

 
 
 Beer Beef and Barley Vegetable Soup
  • 1/2 tablespoon olive oil
  • Two pounds of Top Round
  • kosher salt, to taste
  • ground pepper, to taste
  • 32  ounces low sodium beef broth
  • 24 ounces Yuengling lager (2 bottles)
  • 16 ounces of water
  • One and  1/2 cups organic barley
  • Two garlic cloves, minced
  • 1/2  tablespoon Worcestershire sauce
  • One teaspoon of thyme
  • Two bay leaves
  • kosher salt, to taste
  • ground pepper, to taste
  • One large onion, chopped
  • Two cups sliced carrots
  • Two cups fresh or frozen green beans
  • One cup of fresh or frozen peas
  • Four stalks of celery, chopped
  • One cup fresh or frozen corn, optional
 
 
Directions
  1. In a large cast-iron skillet, heat 1/2 tablespoon of olive oil on medium heat. Season Top Round with kosher salt and pepper to taste. The place whole Top Round in the large cast-iron skillet cooking on each side for about 5 -6 minutes. Once done place cooked Top Round on plate and let rest 15 minutes before slicing into small pieces.
  2. Meanwhile, in a large Dutch Oven, add 32 ounces of beef broth, 24 ounces Yuengling lager, and 16 ounces of water. Bring to a low boil, add 1 and 1/2 cups of organic barley, sliced Top Round that has rested 15 minutes after cooking, two minced garlic cloves, 1/2 tablespoon Worcestershire sauce, one teaspoon of thyme, two bay leaves, kosher salt, and pepper to taste. Cook 25 minutes, stirring occasionally.
  3. After cooking 25 minutes, reduce to a low simmer, add one large chopped onion, 2 cups sliced carrots, 2 cups green beans, 1 cup of frozen peas, and four stalks of chopped celery, 1 cup of corn (optional). Simmer 20 to 25 minutes. Serve with crusty buttered bread and a nice cold one.
  4. Enjoy

 

 

 

 

 

Most Commonly Asked Questions with Answers:

I don’t have organic barley at the house, but I have a quick cook pearl barley; what should I do?  You can use the short cook version by adjusting how you cook this recipe. It takes only 10 minutes to cook a quick cook barley, so add your barley to the last 15 minutes of cooking versus in the beginning.

I don’t like Yuengling Beer, what should I do?  There are two clear choices on this matter, either add a beer you enjoy–or omit the beer completely by adding more low sodium beef broth or water in place of beer.

I have children. Is this safe to serve my little ones for dinner? I am not qualified to tell you how to raise your children; I never received  “The Parent of the Year Award,” so this one on you, Mom or Dad; I can tell you that alcohol burns when foods are cooked, and it mostly becomes a flavoring versus a meal that’s going to inebriate you or your child. If desired, add more low sodium broth or water in place of the beer.

I do not condone alcoholic beverages, and I would never add them to my food; what should I do? This one’s simple, omit it and replace it with low sodium broth or water in place of the beer.

I don’t eat some of the ingredients you have listed; what should I do? Replace the elements you do not eat with ingredients you enjoy or omit the offending ingredient. Recipes are merely a guideline. My recipe is not etched in stone, so feel free to enjoy your dinner your way.

 Gmo’s concern me… I have read some corn may be considered GMO. What do I do? The corn is an optional listed ingredient. You can omit the corn.

 

 

#YuenglingBeer #Beer #Beef #Barley #Soup #Vegtable #

Beer Beef and Barley Vegetable Soup

hmccallum
There’s nothing like a simple, warm, hearty, delicious Beer Beef Barley Vegetable Soup that puts a warm, delicious feeling in your belly. 
5 from 5 votes
Prep Time 20 mins
Cook Time 1 hr
Rest before slicing 16 mins
Total Time 1 hr 36 mins
Course Soup
Cuisine American
Servings 8 Servings
Calories 395 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 2 pounds top round
  • Kosher salt
  • black pepper
  • 32 ounces low sodium beef broth
  • 24 ounces Yuengling Lager about 2 bottles
  • 16 ounces water
  • cups barley
  • 2 cloves garlic minced
  • ½ tablespoon Worcestershire sauce
  • 1 teaspoon thyme
  • 2 bay leaves
  • 4 stalks celery sliced or diced
  • 2 cups carrots sliced
  • 2 cups green beans may use frozen
  • 1 cup peas may use frozen
  • 1 large onion chopped
  • 1 cup corn may use frozen

Instructions
 

  • In a large cast-iron skillet, heat one tablespoon of olive oil on medium heat. Season Top Round with kosher salt and pepper to taste. The place whole Top Round in the large cast-iron skillet cooking on each side for about 5 -6 minutes on each side. Once done, place cooked Top Round on plate and let rest 15 minutes before slicing into small pieces.
  • Meanwhile, in a large Dutch Oven, add 32 ounces of beef broth, 24 ounces Yuengling lager, and 16 ounces of water. Bring to a low boil, add 1 and ½ cups of organic barley, sliced Top Round that has rested 15 minutes after cooking, two minced garlic cloves, ½ tablespoon Worcestershire sauce, one teaspoon of thyme, two bay leaves, kosher salt, and pepper to taste. Cook 25 minutes, stirring occasionally.
  • After cooking 25 minutes, reduce to a low simmer, add one large chopped onion, two cups sliced carrots, Two cups green beans, one cup of frozen peas, and four stalks of chopped celery, one cup of corn (optional). Simmer 20 to 25 minutes. Serve with crusty buttered bread and a nice cold one.

Notes

 
Most Commonly Asked Questions with Answers:
  • I don’t have organic barley at the house, but I have a quick cook pearl barley; what should I do?  You can use the short cook version by adjusting how you cook this recipe. It takes only 10 minutes to cook a quick cook barley, so add your barley to the last 15 minutes of cooking versus in the beginning.
  • I don’t like Yuengling Beer, what should I do?  There are two clear choices on this matter, either add a beer you enjoy–or omit the beer completely by adding more low sodium beef broth or water in place of beer.
  • I have children. Is this safe to serve my little ones for dinner? I am not qualified to tell you how to raise your children; I never received  “The Parent of the Year Award,” so this one on you, Mom or Dad; I can tell you that alcohol burns when foods are cooked, and it mostly becomes a flavoring versus a meal that’s going to inebriate you or your child. If desired, add more low sodium broth or water in place of the beer. I do not condone alcoholic beverages, and I would never add them to my food; what should I do? This one’s simple, omit it and replace it with low sodium broth or water in place of the beer.
  • I don’t eat some of the ingredients you have listed; what should I do? Replace the elements you do not eat with ingredients you enjoy or omit the offending ingredient. Recipes are merely a guideline. My recipe is not etched in stone, so feel free to enjoy your dinner your way.

Nutrition

Calories: 395kcalCarbohydrates: 43gProtein: 36gFat: 7gSaturated Fat: 2gCholesterol: 69mgSodium: 343mgPotassium: 1163mgFiber: 10gSugar: 6gVitamin A: 5834IUVitamin C: 16mgCalcium: 80mgIron: 4mg
Keyword Barley, Beef, Beer, Vegetable
Tried this recipe?Let us know how it was!

 

 

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2021-2014. Unauthorized use and duplication of this material or photos without express and written permission from this blog’s author or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms. Please use the share buttons provided.

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23 Comments

  • Reply
    KC Kahn the Kitchen Chopper
    January 15, 2015 at 6:29 pm

    HI Heidy, I just wanted to let you know that I’m featuring this gorgeous soup on The Weekend Social starting tonight. 1/15/15. I hope you’ll stop by and take a look. I love the vibrancy of those green beans and that addition of beer sounds pretty tasty!

  • Reply
    Sarah Bates
    September 22, 2014 at 9:08 pm

    What a gorgeous Fall soup! Perfect for the cooler days and nights.

  • Reply
    KC Kahn the Kitchen Chopper
    September 22, 2014 at 6:59 pm

    Pinning this for when the nights get cooler here in SoCal. Looks delish! Thanks Heidy! 🙂

  • Reply
    Kecia
    September 18, 2014 at 1:28 pm

    Barley is one of my favorite ingredients for soup! I love it! Great idea with the beer as an additional ingredient! This has to be fantastic! And the colors of this bowl are amazing!

  • Reply
    Serena Bakes Simply From Scratch
    September 18, 2014 at 12:30 pm

    I love beef and barley soup! Perfect for when the cold weather finally hits!

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