Sauteed Beef Soup

This robust Sauteed Beef Soup combines tender air-dried beef and smoked lamb with pearl barley for a deeply satisfying meal. Aromatics like onions, leeks, and celery are sauted in butter and clarified butter to build a rich flavor base. Deglazed with dry white wine and simmered in bouillon, the soup develops complex notes enhanced by cloves and bay leaves. Finished with a splash of whipping cream, fresh herbs, and a touch of salted pork knuckle, it offers a luxurious texture and warm, comforting taste. Perfect for chilly evenings or when you need a hearty, protein-rich dish that feels like a home-cooked embrace. Simple ingredients come together to create a sophisticated, rustic bowl of goodness.

Cooking Method: Boiling, Sautéing, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 159.2

Dietary: Gluten-free

Description

This robust Sauteed Beef Soup combines tender air-dried beef and smoked lamb with pearl barley for a deeply satisfying meal. Aromatics like onions, leeks, and celery are sauted in butter and clarified butter to build a rich flavor base. Deglazed with dry white wine and simmered in bouillon, the soup develops complex notes enhanced by cloves and bay leaves. Finished with a splash of whipping cream, fresh herbs, and a touch of salted pork knuckle, it offers a luxurious texture and warm, comforting taste. Perfect for chilly evenings or when you need a hearty, protein-rich dish that feels like a home-cooked embrace. Simple ingredients come together to create a sophisticated, rustic bowl of goodness.

Ingredients

2 onions, finely chopped
1 leek, cleaned, trimmed, and sliced
100 g celery, diced
2 carrots, diced
70 g butter
1 tablespoon clarified butter
200 g air-dried beef or smoked lamb sirloin, diced
1 cooked salted pork knuckle, boned and cut into small pieces
100 g pearl barley
1 dl dry white wine
2 l bouillon
1 bay leaf
2 cloves
2 dl whipping cream
to taste salt and freshly ground pepper
to taste parsley and marjoram, chopped

Directions

1
Heat the butter and clarified butter in a large heavy-bottomed pot or Dutch oven over medium heat.
2
Add the finely chopped onions, leeks, celery, and carrots. Saut for 5-7 minutes until softened and fragrant.
3
Add the diced air-dried beef or smoked lamb to the pot. Cook, stirring occasionally, until the meat is browned on all sides.
4
Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
5
Add the bouillon, pearl barley, bay leaf, and cloves. Stir well to combine.
6
Bring the soup to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the barley is tender and the meat is cooked through.
7
Stir in the cooked salted pork knuckle pieces and the whipping cream. Heat through gently for 2-3 minutes; do not boil vigorously after adding cream.
8
Season with salt and freshly ground pepper to taste. Remove the bay leaf and cloves before serving.
9
Garnish with chopped parsley and marjoram. Serve hot.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 159.2kcal

% Daily Value *
Total Fat 7.6g12%
Saturated Fat 3.0g15%
Cholesterol 39.0mg13%
Sodium 45.8mg2%
Total Carbohydrate 7.8g3%
Dietary Fiber 1.4g6%
Sugars 0.5g
Protein 13.8g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Refrigerate in an airtight container for up to 3 days. The flavors often deepen after overnight chilling. Reheat gently on the stove.

Substitutions: If air-dried beef is unavailable, use lean beef stew meat or smoked sausage. Pearl barley can be replaced with farro or wheat berries for a similar chewy texture.

Tip: Ensure the leeks are thoroughly washed to remove any sand trapped in the layers.

Variation: For a heartier version, add diced potatoes along with the carrots and celery.

Keywords: beef soup, barley soup, smoked lamb, hearty soup, comfort food, wine reduction, cream soup, pearl barley, sauteed beef, meat soup, winter soup, herb soup, onion soup, celery root, carrot soup, bay leaf, clove seasoning, white wine soup, pork knuckle, air-dried beef

Read it online: https://www.chefs-mate.com/recipe/sauteed-beef-soup-7/