Best Beef Barley Soup Recipe
This is an easy recipe for Beef Barley soup. This video will show you how to make this hearty soup with chuck beef, tomato, and pearl barley. This is a great soup for a cold day. The Bald Chef will show you step-by-step how to make some of the best beef barley soup you’ve ever tasted. Nothing beats homemade soup in this recipe, taste absolutely delicious. For more info please visit
The BEST Vegetable Beef Barley Soup
Today I’m making up vegetable beef soup with barley its that time of year for delicious comfort soups and this one is just that ...packed with that delicious old fashioned veggie soup flavor we all remember as a kid total comfort.....please give it a try I’m sure you will love it I know we do....god bless hope you enjoy❤️
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#cookingwithdonna #vegetablebeefsoup #soup
What you will need
2 pounds chuck roast diced small fat removed
1 medium onion diced
2 carrots sliced
2 celery ribs chopped
4 cloves of garlic diced
1/2 tsp Italian seasoning
1/2 tsp oregano
2 tsp dried parsley
1 bay leaf
1 tsp seasoned salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
8 cups beef stock I used low sodium
1 14.5 ounce can fire roasted tomatoes blended
4 oz tomato sauce
1 to 2 tsp Worcestershire sauce
2 medium Yukon gold potatoes small diced
1 cup kernel corn
2/3 cup medium barley
Salt to taste......Enjoy!
Beef & Barley Soup | Christine Cushing
I show you how to make Beef and Barley Soup, both comforting and crowd pleasing . This nourishing soup has everything the family needs in one pot: vegetables, beef and barley. You can easily substitute any vegetable you have on hand to customize it for your family. Chuck is the ideal cut of beef for this soup. FULL RECIPE BELOW
RECIPE: BEEF & BARLEY SOUP
Ingredients:
2 oz. bacon or pancetta diced, 60 gm
2 Tbsp. olive oil (25 ml)
1 lb stewing beef, cut into small cubes (450 gm)
1 large onion, chopped
2 carrots, diced
1 leek, white part only, washed and chopped
2 stalks of celery, diced
2 Tbsp. tomato paste (25 ml)
2 bay leaves
several sprigs fresh thyme
2 L (8 cups) beef stock chicken or turkey stock
½ cup pearl barley (125 ml)
1 small sweet potato, peeled and diced or 1 cup squash, diced
½ cup diced squash optional
salt and freshly cracked black pepper to taste
Fresh chopped parsley
In a large pot, over medium setting, brown bacon to render fat. Spoon any excess off. Add olive oil and diced beef and brown evenly on all sides, about 5 minutes. Add onion, carrots, leek and celery and stir, until golden, about 3 minutes. Add tomato paste, bay leaves, thyme, stock and stir again. Bring to a boil and reduce to a simmer for about 1 1/2 hours. Beef should be fork tender.
Add the barley and sweet potato and season with salt and pepper. Simmer for 20 minutes. Add the squash, if desired and continue to simmer for 10-15 minutes, until everything is tender . Adjust seasoning and sprinkle with parsley (optional).
Serves 6
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Barley Soup
This is a recipe for a Pearl Barley Soup filled with lots of vegetables that's clean, nutritious and (yet!) oh-so-tasty. Chewy, nutty barley makes it so much more interesting than using just pasta or rice.
A great soup recipe to make your own - follow my cook method and broth flavourings. Then mix and match the vegetables to suit your cravings - or fridge contents!
PRINT RECIPE:
Beef Barley Soup
A thick and hearty comfort meal with tender chunks of beef, plump barley pearls, and perfectly cooked vegetables. Perfect for a cold day! #soupseason #recipes
Complete recipe here:
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