Traditional Beef and Barley Soup Recipe
Warm-up during those cold winter months with this delicious and easy to make traditional beef and barley soup recipe.
Beef and barley is a fantastic hearty soup jam-packed with meat, root veggies, and barley. It is a derivative of scotch broth which is classically made with lamb, and in some cases is all vegetarian, instead of beef. Beef and barley have been around since the 18th century and essentially was created based on the availability of the product, like many recipes that come from that era.
Ingredients for this recipe:
• 8 ounces roughly chopped bacon
• 2 pounds cubed beef stew meat
• 2 tablespoons olive oil, optional
• 2 peeled small diced yellow onions
• 3 thinly sliced leeks
• 4 finely minced garlic cloves
• 3 peeled medium diced carrots
• 3 medium diced celery stalks
• 1 peeled medium diced parsnip
• 1 peeled medium diced turnip
• 2 bay leaves
• 12 cups beef stock
• 2 cups pearl barley
• ¼ cup chopped parsley
• 1 tablespoon chopped rosemary
• 1 tablespoon chopped thyme
• sea salt and pepper to taste
Serves 12
Prep time: 20 minutes
Cook Time: 2 hours
Procedures:
1. In a large pot over medium heat, add in the bacon and cook until crisp and brown, about 8-10 minutes.
2. Remove the bacon lardons and set aside and add the cubed beef into the pot and turn the heat up slightly to medium-high and cook until the beef is browned and cooked through, about 10 minutes.
3. Take the beef out and set it to the side.
4. If there is not enough rendered bacon or meat fat in the pot then add in the optional olive oil and over low heat caramelize the onions and leeks for 30-35 minutes or until they are well browned. Stir occasionally.
5. Add in the garlic and cook for 1 to 2 minutes before adding back in the beef, bacon, carrots, celery, parsnips, turnips, bay leaves, and beef stock and cook over low to medium heat for 60 minutes or until the vegetables and beef are tender.
6. Pour in the barley, give it a stir, and cook for 30-35 minutes over low to medium heat for 30-35 minutes or until the barley is cooked.
7. Finish with herbs, salt, and pepper, and serve.
Chef Notes:
How to Store: Place covered in the refrigerator for up to 6 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired amount to a small saucepot and cook over low heat until hot. You can also reheat in the microwave until hot.
Washing the barley is optional, I prefer not to.
If the beef stock is not available you can use chicken stock or even water.
You do not have to use fresh herbs at the end, however, if using dry herbs, add them in when you add in the beef stock.
HowTo: Persian Pearl Barley soup Soup jo
The taste of Pearl barley soup has always taken us back home. The citrusy chicken flavor mixed with the puffed-up pearl barley, nicely cooked carrots, and the freshly chopped parsley is just too good together. If you’re a soup lover (or even if you are not a soup lover), make sure you try our recipe and send us a picture if you do so. ENJOOOY!
~SHOPPING CART~serves 3-4
-ONION~ 1 MEDIUM
-PEARL BARLEY~ 1 1/5 CUPS
-CARROTS~ 1 BIG
-PARSLEY~ 2 CUPS
-CHICKEN~ 2 BREASTS
-TOMATO PASTE~ 2 TBSP
-LEMON JUICE~ 2 LEMONS
-TURMERIC ~ 1 TBSP
-OIL~ 2 TBSP
-SALT AND PEPPER~ AS NEEDED
DIRECTIONS:
1)Chop your carrots into small cubes and set them aside.
2)Finely chop your parsley and set them aside.
3) Set your stove on medium.
4) In a pot of your choice, pour your oil and saute your onions until it becomes transparent.
5) Add your turmeric and let the onions get golden for 2 minutes as you stir.
6) Add your tomato paste and stir for about 4 minutes.
7) Fill up your pot halfway through with water and give it a quick stir.
8) Add chicken breasts to the pot.
9) Add your carrots
10) Add your pearl barley
11) Add salt and pepper
12) Put on the lid and let it simmer for about 30 minutes on medium-high, stirring every 10 minutes.
13) Pull out chicken breasts and shred it, then put them back into the pot.
14) Let it simmer for another 30 minutes on medium heat.
15) Add lemon juice
16) Add chopped parsley
17) Barley soup is then ready to be served and loved!
Add bread to the side and garnish with parsley.
Growing up I was always on the counter next to my grandma, mama, and aunts, watching them as they cooked the good stuff and sneaked me a bite.
Due to migration, it got taken away from me pretty early in life but there was one thing that always took me back home- the food…
We are the Tahdigers and this is OUR take on authentic Persian cuisine. Join us while we share with you our love for food, one Tahdig at a time.
Music used in the video: Zolf Ghajari - Arash Eskandarlou · Mohsen Hasannia · Ashkan Maheri · Shaghayegh Farahani
Healthy Beef & Barley Stew that will WARM YOU UP!
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00:00 - A balanced and indigenous meal
00:53 - Ingredients and nutrition
04:26 - Prep work
05:12 - Prep done
06:30 - Sautéing meat and vegetables
07:30 - Beef is caramelized
08:54 - Vegetables browning
09:29 - Adding to beef and broth
09:54 - Ready to stew
10:30 - Cooking for hour and a half
11:14 - Tasting the stew
12:10 - Destroying my teeth with a spoon
13:34 - Thank you for joining me
6 Ingredient Healthy Chicken Barley Soup! | The Recipe Rebel
This Chicken Barley Soup is hearty, healthy and made with 6 ingredients! Easily customizable and you can make it stovetop or slow cooker! (MORE BELOW)
Ingredients
1 tablespoon oil
3 large carrots peeled and chopped
2 ribs celery finely chopped
1/2 medium onion finely chopped
5 cups low sodium chicken broth
2 chicken breasts (about 300g total)
2/3 cup pearl or pot barley rinsed (120g)
1/2 teaspoon salt
1/4 teaspoon pepper
Instructions
In a large dutch oven or soup pot, heat oil over medium-high heat.
Add carrots, celery and onion and cook until onion is translucent, about 5 minutes, stirring often.
Add broth, chicken breasts (raw and whole), barley, salt and pepper.
Bring to a simmer, cover and reduce heat to medium-low. Cook, stirring occasionally, until barley is tender, about 45-60 minutes.
Remove chicken from pot and shred with two forks. Add back into soup, taste, and adjust salt and pepper to your preferences.
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PRINTABLE RECIPE & NUTRITION INFO:
Beef Barley Soup: The Best Comfort Food You'll Ever Taste
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Today we're making beef barley soup. This is such a comforting soup and definitely a full meal! I hope you enjoy it.
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BEEF BARLEY SOUP PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
Ingredients
2 (907 grams) pounds beef chuck - cubed
3 (41 grams) tablespoons olive oil
1 medium onion - diced
2 ribs celery - diced
4 medium carrots - diced
3 cloves garlic minced
¾ (175 grams) cup dry red wine
6 (1440 grams) cups low-sodium beef broth
1 (17 grams) tablespoon Worcestershire sauce
3 sprigs thyme
1 (180 grams) cup pearl barley
salt and pepper - to taste
¼ cup parsley - minced
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Ina Garten's Rich Beef Barley Soup | Barefoot Contessa | Food Network
Ina cooks up a big, comforting pot of beef barley soup for the local firehouse!
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Rich Beef Barley Soup
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 hr 35 min
Prep: 15 min
Cook: 2 hr 20 min
Yield: 6 servings
Ingredients
1 tablespoon good olive oil
2 pounds beef oxtails
Kosher salt and freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
2 cups (1/2-inch) diced carrots (4 carrots)
1 cup chopped yellow onion
1 cup (1/2-inch) diced celery (2 stalks)
2 garlic cloves, minced
2 sprigs fresh thyme leaves
3 bay leaves
10 cups canned beef broth
1 cup pearled barley
Directions
Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.
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Ina Garten's Rich Beef Barley Soup | Barefoot Contessa | Food Network