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.
Chicken Mushroom Barley Casserole
RECIPE:
Made in one-dish from start to finish. Hearty and delicious.
Italian Chicken and Barley casserole
! lb. boneless skinless cicken breast (cut into bite sized pieces)
3 cups fresh sliced mushrooms
1/2 cup chopped onion
2 cloves garlic minced
2 cups cooked barley (cook ahead)
1 1/2 cups tomato pasta sauce
1 1/2 cups shredded mozzarella
1/2 cup roasted red pepper (chopped)
2 tsp basil
1/2 cups tomatoes (chopped)
preheat oven to 350 cook chicken over medium high for about 10 minutes or until cooked add mushrooms onion and garlic cook until chicken has cooked through. drain of liquid
stir in barley pasta sauce tomatoes and roasted pepper
cover with foil bake for 20 minutes remove foil sprinkle with cheese and continue baking uncovered for ten minutes. let rest for about 5-10 minutes before serving garnish and enjoy!
Beef Barley Mushroom Casserole & Carrots in Instant Pot - The 360 Chef Recipe How-to Ambisonic sound
Using a 360 camera, I show how to make delicious Beef, Barley, and Mushroom Casserole with Carrots in the Instant Pot pressure cooker.
This is a 360 Video! Use headphones for Ambisonic 360 sound. Move your phone/tablet to explore or drag the screen on a web browser :)
This was shot on a YI 360 VR Camera, check them out at
Geoff from shares a cooking video in his kitchen in Vancouver, BC, Canada, showing a recipe of how to cook delicious Lemon Chicken Penne with Carrots in the Instant Pot.
The sound is captured in Ambisonic surround using Zoom H2n and Ambisonics is best experienced with headphones. When you rotate the video, the sound mix will change to your orientation.
Please subscribe :)
Ingredients
2 tablespoons butter
1 medium yellow onion, chopped (1 cup)
8 ounces thinly sliced cremini mushrooms
2 medium garlic cloves, peeled and minced (2 teaspoons)
¾ pound lean ground beef or ground turkey
1 cup pearl barley
1 large round red tomato, chopped (1 cup)
1 tablespoon packed fresh sage leaves, chopped
Up to ½ teaspoon grated nutmeg
½ teaspoon table salt
½ teaspoon ground black pepper
1⅔ cups beef or chicken broth
1 cup of chopped carrots
Recipe adapted from The Instant Pot Bible by Bruce Weinstein and Mark Scarbrough
Geoff filmed this 360 video, a 360 degrees cooking video, using his YI 360 VR Camera in Vancouver, BC, Canada, using a light stand as a tripod.
Filmed with YI 360 VR Camera in 4K resolution with in-camera stitching. Audio was recorded using Zoom H2n in Ambisonic Sound.
Thanks for watching! Cheers, Geoff
Curious how I made this video? Look no further. I have explained how to do it in some easy tutorial videos. Here are the links to my 360 Video Editing tutorial video:
How to edit Ambisonic 360 Spatial Audio sound in Adobe Premiere for Zoom H2n workflow tutorial
YI 360 VR Video editing tutorial using only FFMPEG, no Adobe Premiere required
How to Edit 360 video in Adobe Premiere and upload to Youtube
Notes:
Best viewed using headphones, and the Zeiss VR One Plus or the Samsung Gear VR
Also compatible with Google Cardboard
Thanks for watching!
Cheers,
Geoff
Technical notes:
This 4k resolution video was captured using the YI 360 VR Camera using on-camera stitching. It was edited in Adobe Premiere.
Filmed with the YI 360 VR Camera
Looks good viewed with Zeiss VR One Plus:
Also viewable in Virtual Reality with Google Cardboard
About 360 videos on Youtube:
More 360 videos from Youtube #360Video
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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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
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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Recipe Mushroom Barley Casserole Recipe
Recipe - Mushroom Barley Casserole Recipe
INGREDIENTS:
●1 cup medium pearl barley
●1 small onion, chopped
●1/4 cup butter
●1-1/2 cups sliced fresh mushrooms
●1 cup slivered almonds, toasted
●1 envelope onion soup mix
●2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
●3 to 3-1/2 cups chicken broth