Tibetan Barley Beer Beef Soup
Warm your soul with a bowl of Tibetan Barley Beer Beef Soup, a hearty and aromatic dish that brings the flavors of the Himalayas to your kitchen. This unique recipe combines tender beef chunks, slow-simmered in a blend of nutty barley beer and savory soy sauce, with the wholesome goodness of pearl barley, carrots, and daikon radish. Spiced with cumin, coriander, and a touch of fresh ginger, this soup offers a complex yet comforting taste that’s perfect for chilly days. The rich broth thickens beautifully as it simmers, creating a satisfying texture that pairs seamlessly with crusty bread or steamed buns. With minimal prep time and ingredients that balance bold flavors with nourishing simplicity, this Tibetan-inspired dish is an exciting addition to your dinner repertoire.
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Recipe Information
Ingredients
- 500 grams Beef (chuck or stew meat), cut into bite-sized pieces
- 500 milliliters Barley beer
- 100 grams Pearl barley
- 1 liter Water
- 1 large Yellow onion, diced
- 4 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 medium Carrots, peeled and sliced
- 1 medium Daikon radish, peeled and diced
- 2 tablespoons Soy sauce
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 2 Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Rinse the pearl barley under cold water and set aside.
In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the beef pieces and sear until browned on all sides. Remove the beef and set aside.
In the same pot, reduce the heat to medium and add the diced onion. Sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger to the pot, stirring frequently for 1-2 minutes until aromatic.
Return the seared beef to the pot. Pour in the barley beer and water, stirring to deglaze the pot and scrape up any browned bits from the bottom.
Add the pearl barley, carrots, daikon radish, soy sauce, cumin, coriander, bay leaves, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let the soup simmer uncovered for 1.5-2 hours, stirring occasionally. The beef should become tender, and the barley should soften and thicken the broth slightly.
Taste the soup and adjust the seasoning, adding more salt or pepper if needed.
Remove the bay leaves before serving. Ladle the soup into bowls and optionally garnish with fresh cilantro for a burst of freshness.
Serve the Tibetan Barley Beer Beef Soup hot with crusty bread or steamed buns on the side.
Nutrition Facts
Calories |
2057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.2 g | 132% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 4102 mg | 178% | |
| Total Carbohydrate | 146.9 g | 53% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 22.3 g | ||
| Protein | 117.4 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 420 mg | 32% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3480 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
