Sopa de Ternera y Cebada

When the chill of winter sets in, few things offer as much solace as a bowl of Beef and Barley Soup with Mushrooms. This recipe transforms humble ingredients—beef chuck, earthy baby bella mushrooms, and nutty pearl barley—into a rich, aromatic masterpiece. The addition of smoky pancetta adds a layer of depth that elevates this classic soup into something truly extraordinary.

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Building the flavor profile begins with searing the beef in small batches. This patience is rewarded with a dark, flavorful crust that eventually dissolves into the broth, creating a luxurious base. The baby bella mushrooms are then sautéed until golden, releasing their juices to mingle with the aromatic garlic, carrots, and celery.

Ingredients

• 1 lb (450 g) beef chuck roast, cut into 1/2-inch cubes
• 4 oz (115 g) pancetta, diced
• 1 lb (450 g) baby bella mushrooms, sliced
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 3/4 cup (120 g) pearl barley, rinsed
• 8 cups (2 liters) beef broth, low sodium
• 1 cup (240 ml) water
• 2 tbsp tomato paste
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp freshly ground black pepper
• 1 tsp kosher salt (plus more to taste)
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped (optional garnish)

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Instructions

Step 1

In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add pancetta and cook until browned and crispy, about 3-4 minutes. Remove pancetta with a slotted spoon and set aside.

Step 2

Season beef chuck cubes with salt and pepper. Add to the pot in batches, searing until browned on all sides, about 5-6 minutes per batch. Remove beef and set aside.

Step 3

Add remaining olive oil to the pot. Sauté onion, carrots, and celery until softened, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.

Step 4

Add sliced mushrooms. Cook, stirring occasionally, until mushrooms release their juices and begin to brown, about 6-8 minutes.

Step 5

Stir in tomato paste; cook for 1 minute. Return beef and pancetta to the pot. Add barley, bay leaves, thyme, rosemary, beef broth, and water. Bring to a boil.

Step 6

Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally, until beef is tender and barley is cooked.

Step 7

Remove bay leaves. Adjust seasoning with additional salt and pepper if needed. Ladle soup into bowls and garnish with fresh parsley, if desired.

Zusatztipps für die Zubereitung

To achieve the best texture, ensure your pot is large enough to sear the beef without crowding, which prevents steaming. A heavy-bottomed Dutch oven is ideal as it retains heat evenly throughout the long simmering process, ensuring the beef becomes melt-in-your-mouth tender.

Varianten und Anpassungen

For an even richer broth, you can replace half of the beef broth with mushroom broth or deglaze the pot with a splash of dry red wine before adding the liquids. If you need a gluten-free alternative, substitute the barley with a gluten-free grain like brown rice, making sure to adjust the cooking time accordingly. Pancetta can also be easily replaced with bacon if necessary.

Serviervorschläge

This soup is best served hot with a generous garnish of fresh parsley to brighten the deep flavors. It pairs beautifully with a side of crusty sourdough bread or a simple green salad. For a touch of acidity, a small squeeze of lemon juice just before serving can highlight the earthy notes of the mushrooms.

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With every spoonful of this comforting Beef and Barley Soup, you'll experience a perfect balance of textures and savory notes. It’s a reliable classic that promises to warm both the body and soul on the coldest of days.

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Preguntas frecuentes sobre recetas

→ ¿Cuánto tiempo se puede conservar esta sopa en el refrigerador?

Esta preparación se mantiene fresca hasta 4 días refrigerada en contenedor hermético. Los sabores se intensifican después de 24 horas, haciéndola aún más deliciosa.

→ ¿Puedo congelar la sopa de ternera y cebada?

Sí, puedes congelarla hasta 3 meses. Recomiendo dejar enfriar completamente antes de guardar en bolsas o recipientes aptos para congelador. Calentar suavemente al descongelar.

→ ¿Qué corte de carne funciona mejor?

El chuck roast es ideal por su contenido de colágeno que se vuelve tierno durante la cocción lenta. También funciona la paleta o falda cortada en cubos.

→ ¿Necesito remojar la cebada antes de cocinarla?

No es necesario remojar la cebada perlada. Solo enjuágala bajo agua fría para eliminar impurezas. La cocción lenta en el caldo la ablandará perfectamente.

→ ¿Cómo puedo hacer una versión sin gluten?

Sustituye la cebada perlada por arroz integral o quinua, ajustando el tiempo de cocción. Verifica que el caldo de carne sea certificado sin gluten.

→ ¿Qué acompañamientos funcionan bien?

Panes rústicos, galletas saladas o una ensalada verde ligera complementan perfectamente. Un chorrito de vino tinto también realza los sabores.