Beef and Barley Stew Recipe - How to Make Stewed Beef Shank with Barley
Learn how to make a Beef and Barley Stew Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Beef and Barley Stew Recipe!
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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BEEF & BARLEY SOUP recipe - A slow cooker special!
#weekendatthecottage #easydeliciousrecipes #beefbarleysoup
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We break out the SLOW COOKER to create a hearty, wholesome BEEF AND BARLEY SOUP. The results are absolutely terrific!
My SLOW COOKER has just become my new best friend, and this small kitchen appliance is deserving of great praise. I am especially taken by the entire concept of being able to free up time and do other things while the slow cooker works its magic.
This is my first attempt at a soup recipe using the slow cooker method. I considered many things so it wouldn’t all go to pot:
BEEF – I asked my butcher for a suggestion on the best cut for this recipe; his recommendation was a blade roast. Removing the excess fat and silver skin is important, as well as searing the cubed meat before the soup is set to cook. Browning the meat in small batches - not overcrowding the skillet - seals in the flavour.
VEGETABLES – I used my standard favourites of onion, celery, garlic, and carrot, but I also included parsnip and was very happy with the results. Next time I make it, I think I’ll change it up a bit just to see how different vegetables respond to the slow-cooking technique.
TOMATO PASTE – The tomato paste was a last minute addition and only went in because I had half a can sitting in the fridge. I do like how the concentrated tomato adds richness to the beef stock.
BARLEY – I spoke with my friends at RUBE’S in St. Lawrence Market about what type of barley to use and learned two things: pearl barley has had the outer husk and bran layers removed, while barley groats is the whole grain form where only the outermost husks have been taken away. Groats hold their shape when slow-cooked and they also have a higher nutritional value. I’m glad I went with them.
Preparing the vegetables and meat for this recipe the night before I prepared it made the whole experience quite carefree. I know you'll like that!
My favourite vegetables slow-cooked with tender beef in a rich broth, creating a satisfying soup that’s perfect for when the cold weather sets in. You’d never guess that BEEF AND BARLEY SOUP could taste SO GOOD!
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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.