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 flavor of the beer enhances this hearty soup with beef, vegetables, and filling barley like you wouldn’t believe. 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 wonderful 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, I really 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 The Prohibition? That’s right Yuengling survived The Prohibition by producing “near beers” beverages with a 0.5% alcohol content called “Yuengling Special”, “Yuengling Por-Tor”, and “Yuengling Juvo”... Imagine that! If have never Yuengling tried one grab a cold brew and let me know how you liked the flavor.

This is a fairly simple recipe that consists mainly of chopping and waiting on this delicious soup to finish cooking, which takes about 1 hour to cook. The recipe can also be scaled down easily, or increased. It’s 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
• 2 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
• 1  and  1/2 cups organic barley
• 2  garlic cloves, minced
• 1/2  tablespoon Worcestershire sauce
• 1 teaspoon of thyme
• 2 bay leaves
• kosher salt, to taste
• ground pepper, to taste
• 1 large onion, chopped
• 2 cups sliced carrots
• 2 cups fresh or frozen green beans
• 1 cup of fresh or frozen peas
• 4 stalks of celery, chopped
• 1 cup fresh or frozen corn, optional

Directions

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 about 5 -6 minutes. Once done place cooked Top Round on plate and let rest 15 minutes before slicing in 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 1/2 cups of organic barley,sliced Top Round that has rested 15 minutes after cooking, 2 minced garlic cloves, 1/2 tablespoon Worcestershire sauce, 1 teaspoon of thyme, 2 bay leaves, kosher salt, and pepper to taste. Cook 25 minutes, stirring occasionally.

After cooking 25 minutes reduce to a low simmer and add 1 large chopped onion, 2 cups sliced carrots, 2 cups green beans, 1 cup of frozen peas, and 4 stalks of chopped celery, 1 cup of corn (optional) simmer 20 to 25 minutes.

Serve with crusty buttered bread, and a nice cold one.

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 quick cook version by adjusting how you cook this recipe. It takes only 10 minutes to cook a quick cook barley, so just simply add your barley 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 ones on you Mom or Dad, I can tell you that alcohol burns when foods are cooked and it mostly becomes a flavoring verses a meal that’s going to inebriate you or your child. If desired, simply 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 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 ingredients  you do not eat with ingredients you enjoy, or simply omit 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 simply omit the corn.

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/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 share buttons provided.

Filed under: Beef, Fall Menu, Lunch, Soups, Soups and Stews, Uncategorized, Winter Menu Tagged: barley, Beef, beer, Black pepper, Carrots, Celery, corn, D. G. Yuengling & Son, Garlic, GMO, Green Beans, Heidy McCallum, Kosher salt, London Broil, Olive oil, Onions, Pottsville Pa, Sea salt, Tablespoon, Tampa Florida, The McCallum's Shamrock Patch, Thyme, Top round steak, vegetable, Yuengling Beer

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