My husband loves soups, especially ones that are thick and hearty. We had some leftover barley and I found a super easy recipe from one of my favorite YouTube chefs, The Domestic Geek. She unfortunately didn’t write a blog post about the recipe, so here is the YouTube video:
The recipe was super easy to put together before you just let it cook for ~40 minutes. I thought it tasted great but my husband absolutely loved it and ate two bowls. Overall, it’s not a quick meal but is perfect to save for a cold weekend.
I ended up using a bit more carrots and celery than she suggested and it turned out even more hearty and thick. I used a dutch oven like she did but I’m sure you could use a big pot instead. I also probably didn’t cut my steak cubes small enough; make sure they are bite sized!
I’ve pasted the recipe below for convenience.
- 1 lb sirloin steak, cut into 1/2 inch cubes
- 1 onion, diced
- 3 carrots, peeled and diced
- 1 celery stalks, chopped
- 4 garlic cloves, minced
- 9 cups beef broth
- 1 tsp thyme
- 1 bay leaf
- 1 tsp Worcestershire sauce
- 1 cup pearl barley
- 1 tbsp parsley, chopped
- salt and pepper
- Season beef well with salt and pepper.
- In a Dutch oven, heat a drizzle of oil on high heat.
- Add beef and brown on all sides. Transfer beef to a bowl and set aside, leaving behind all the juices and browned bits.
- Reduce heat to medium-high and add onions, celery and carrots. Cook 2-3 minutes.
- Add garlic and cook until fragrant.
- Add Worcestershire sauce, thyme, bay leaf and barley. Cook for 30 seconds.
- Add broth. Bring to a boil and reduce to simmer.
- Cover with a lid and simmer for 35-40 minutes, or until barley is cooked through.
- Remove bay leaf. Stir in parsley and serve.
When I traveled to Japan, one of the foods I came back loving was Japanese curry rice and curry katsu. This curry is a bit sweeter and thicker than other types of curry (like Indian or Thai) and it’s considered a Japanese comfort food. It reminds me of a hearty meat stew. It’s pretty easy to make at home, if you have access to the curry roux (which you can buy at a Japanese grocery store or maybe the Asian section of a supermarket).
I bought Vermont Curry, which is a popular brand of curry roux with a hint of honey and apple. (I don’t know why it’s named “Vermont”, though, haha) Most curry rice recipes are the same with small variations, but I decided to follow Ochikeron’s recipe, who is a great Japanese YouTube chef. You can also choose the level of spiciness you’re comfortable with, but my favorite is medium-hot.
Here is her video:
I’ve also posted the recipe below for convenience.
- 1 tbsp cooking oil
- 1/2 large box or 1 small box of Vermont Curry
- 1 lb meat of your choice, sliced thin (I used pork loin)
- 2 medium onions, sliced
- 1 1/2 medium potatoes, cubed
- 1/2 medium carrot, cubed
- 850 ml (or 3.6 cups) water
- White rice
- Prepare your rice according to package instructions. (I use a rice cooker)
- Heat cooking oil in a large, heavy pan over medium-high heat. (I used a dutch oven)
- Add onion, potatoes and carrots to the pan and stir fry for 1-2 minutes until everything is coated with oil.
- Add meat and cook, stirring frequently, until meat is no longer pink.
- Add water and bring to a boil. Remove the foam that forms at the top.
- Lower heat and simmer for 15 minutes, uncovered.
- Turn off the heat completely. Add curry roux and stir until completely dissolved.
- Turn back on the heat and simmer until thick, about 10 minutes.
- Serve over the white rice.