Beer Beef and Barley Vegetable Soup

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

 

 

Let’s discuss some of the ingredients we will use 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.

 

 

 

 

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. They are located right smack dab in Pottsville, Pennsylvania, and in Tampa, Florida.

Do you know they even survived and were 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.

 

 

 

This relatively simple recipe 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 go 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 of fresh or frozen green beans

• One cup of fresh or frozen peas

• Four stalks of celery, chopped

• One cup of fresh or frozen corn, optional

 

 

Directions for Beer Beef and Barley Vegetable Soup

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. Place the whole Top Round in the large cast-iron skillet cooking on each side for 5 -6 minutes. Once done, place the cooked Top Round on a plate and let it rest for 15 minutes before slicing it into small pieces.

2. Meanwhile, add 32 ounces of beef broth in a large Dutch oven, 24 ounces of 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 for 25 minutes, stirring occasionally.

3. After cooking for 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 for 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: add a beer you enjoy–or omit the beer completely by adding more low-sodium beef broth or water instead 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 is 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 instead of the beer.

I do not condone alcoholic beverages and 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.

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

 

 

 

 

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2023-2014. 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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