Beef Barley Soup is a simple soup for any level cook. You get a hearty soup loaded with chunks of beef and vegetables and thickened with barley. Makes a bunch and can be frozen for later. If you don't feel like trimming and cutting a chuck roast, simply use stew beef that's already cut for you.Use the leaves from the celery tops for more flavor. This soup is simply seasoned with salt and pepper. Season to your taste and don’t be afraid to season because this makes a lot of soup. Squeeze a wedge of lime over each serving and stir the juice in to brighten the soup. The lime is an important part of this soup.
In a large stockpot over high heat, add the meat, barley, carrots, celery and leaves, onion, yuca, salt, pepper, and water - go by the guidelines of 3 pounds of chuck 3 quarts of water or enough to cover.
Bring to a boil then lower heat and simmer on low for about 1 ½ - 2 hours, stirring occasionally. Skim off any scum that forms on top.
Add more salt and pepper to your liking. Don't be afraid to add salt. It brings out the flavor of the other ingredients and this is a big batch of soup.
If you used frozen yuca - which is what I always use, remove the large chunks of yuca and slice down the middle lengthwise into chunks. You'll notice there may be a thick string when slicing the yuca. That is the root of the yuca. Lift that out and discard. Add the chunks back into soup. The yuca gives an incredible flavor and texture to this soup.
DON'T FORGET TO ADD THE LIME:
Slice the limes into 6 - 8 wedges each. Squeeze a wedge of lime over each serving and stir the juice in to brighten the soup. The lime is an important part of this soup.
Refrigerate any leftovers. This soup can last for days in the fridge. It can also be frozen to enjoy later.
Notes
*NOTES FOR YUCA
IF USING FROZEN YUCA - which is what I always do - I just add the chunks into the pot with all the other ingredients and let it simmer. When the soup is done, remove the large chunks and slice them in half.You'll notice there may be a thick string when slicing the yuca. That is the root of the yuca. Lift that out and discard. Add the chunks back into soup. It's easier to remove the root after it's cooked and softened.You may notice that the root has already released itself in the soup. Simply stir the soup and if it's in there it pops up. Just remove it.
IF USING FRESH YUCA - slice off the ends of the yuca then peel off the skin until it's nice and clean. Stand the yuca on its end and slice down the middle. You'll see the root and can use the tip of your knife to lift and remove.Slice into chunks and add to the pot. Since you've already removed the root and sliced the yuca into chunks, you're all set.
You can substitute potatoes for the yuca. If you use potatoes, they will break up and thicken the soup more. You may need to add a little more water. If so, add a cup at a time.The soup also thickens when cooling but will loosen up again when heated.