Traditional Beef and Barley Soup Recipe
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- เผยแพร่เมื่อ 16 ก.ค. 2024
- 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. - แนวปฏิบัติและการใช้ชีวิต
BEST beef and barley soup EVER!
I just can't say how much my cooking improved when I started giving onions to caramelize well. What a huge and amazing difference. Wonderful video, thank you.
Thank you so much for posting this recipe. I made it today and this is by far the BEST soup I’ve ever made. I ended up adding an additional 4 cups of chicken broth as well as the 12 cups of beef broth since the barley soaked up so much of the liquid. Thank you!
Tip, add a 1/2 cup or so of Cabernet wine, you’ll love it even more! Even some slight tomato sauce. But obviously this recipe itself looks so delicious!
I’d say tomato sauce makes it so good
Any suggestion in place of the Bacon?
(I don't eat pork🙏)
Yup, I was already thinking I’m gonna add a little red wine and tomato paste
@@solf2000 I'm making mine without pork. Beef by alone is fantastic.
Good call, I'm using only what I have and I know there is tomato paste calling this soups name
Brilliant commentary for a novice chef like myself. I don't know why I've never considered that beef stew cubes are too large--you're absolutely right that nobody wants to sit there and chew a low quality cut of meat. Great advice for chopping it up that I will carry over to future recipes. I love your delivery and your videos are a joy to watch. Thank you.
Saw this recipe on FB the other day. Perfect timing for cold wintery snow days here in the Lower Midwest. Soup is my thing. I used a chuck roast and all other ingredients except I didn’t have a turnip. Also beef bone broth and reg beef broth plus water. It was very rich tasting and oh so comforting. The pièce de résistance was caramelizing the onions and the leeks. Don’t shortcut on that one. Growing up we had veg beef soup with barley but also used canned tomatoes. I might add next time b/c it reminds me of mom’s soup and some tomato flavoring is excellent. She’s been gone almost 40 years.
We made this today, but substituted Yukon Gold potatoes for the turnips. It was amazing!
Those potatoes are the perfect starchy thickener for the stew. But, just to try something different, I’m going to ad a parsnip and a turnip just to try it- along with the potatoes that is, hehe.
Gosh, Chef!!! You're officially one of my favorite chefs! And I don't give compliments to many chefs :)
Keep on doing your great work, Chef Billy!! I love all the tips that you are sharing with us whilst cooking. It's so enriching!!! THANK YOU!!
I’m excited to try the caramelized onions in my next soup! Thanks 🙏
Everything's better with BACON in it! I'm a soup person. Can't wait to put this in my rotation. Looks delicious 😋 😍
Just made this tonight. And boy the house smells great! I used quick cooking barley and reduced time to 10 minutes after adding. It turned out 👌 family is impressed. I may be turning them into soup lovers too! ❤️
this is my favorite soup from my southern grandmother. Thanks for sharing
Perfection! Once again I followed your directions and it turned out perfect. Thank you again for a great recipe.
Love love the diversity of your meals... thank you !! Yum 🤤 yum 😋
The camera work is on point. Love the recipe.
The camera work will be the key ingredient along with his detailed explanation that will grow this channel.
Love this Chef. Looks so good and I do love beef barley soup. Thank you Ruth
I love a good beef and barley soup. Brings back memories of soup night in college too.
Thank you for the video. When I find a cook who knows how to layer and caramelize in sections, I know I it is a video worth watching.
First recipe of yours that I have attempted... was fantastic and had all the homey goodness that I hoped for!
Searched "homemade pasta dough" and subscribed. You put a lot of work into these videos. I really do appreciate your hard work.
I love a good bowl of soup too, even in the summer. This looks delicious!
This soup looks amazing! I definitely plan to make it. Thank you! I recently found your channel and I love it! 👍🏻👍🏻
Thanks! Fantastic production right here! Barley is good food!
I made your green lentil soup and it was amazing! I agree with caramelizing onions for at least 30 min. Thank you!
Looks great! When I make my mother‘s butter bean and barley beef soup, I do what she did, and throw in a handful of split peas to thicken it a bit.
Mr.P.I love soups I will try this thank you God Bless 🙏
I will try this recipe... I forgot about this one. It's part of my childhood... I will let you know if it takes me back. Looks perfectly done. Lovely. Thank you so much!
Subscribed! Love your style!
This is my kinda cooking. My grandma used to sit on a stool in front of the stove and watch her cakes bake through the glass window. It’s the taking the time to connect with the food and your culinary creation. For example, my curries have never been better than when I take the time and slowly caramelize the onion and garlic ginger paste.
Looking forward to perusing through your recipes! 🤗
Made it today, delicious!!
This looks delicious!! Thank you
Billy! So great to have your tutorials and even if I don't eat some meats I watch everything you post because there's always so much to learn. You're a great teacher btw and I really love that you give background information about the traditional dishes, really great. I have a question: What's the best way to contact you? by email or via a message in your blog? Thanks!!!
I made this soup it was so good! So much flavor. I was worried the meat would be tough but cutting the meat in small pieces it was very tender at the end. Thanks Chef😊
Watched this recipe again Billy and love it. I will keep this above any other. Winter coming and perfect dish. Thank you again. Ruth
This was such a great soup/stew. Loved using the bacon fat to caramelize the onions (I forgot the leeks!!! rats!!). The parsnips are gorgeous… so mild but delicious… I used 1 1/2 parsnips…next time I’m using 2!…yum! At 35 min my barley was tender but sticky, left it all going a little longer. Really for me the stars were the parsnips and the rutabaga. Thanks!!
I just subscribed to your channel because I love the explanation that you gave during this video especially carnalizing the onion for enhanced flavor (which I never knew) and adding the fresh herbs at the end. Great Information!
Wow this was delicious. Fantastic recipe. I love it and your story telling is delightful. Thanks
Absolutely tasty. My husband loves this soup.
I love the crisp quality of ur videos
Thanks chef i learned a lot from youre kitchen good idea
Ive been looking for a barley recipe I will definitely trey yours thank you
Making this now it will be done in twenty minutes. And yes carmelizing onions always. Also I learned recently to saute my spices before adding them to my dishes for a deep roasted flavor excellent for lasagna. The onion garlic fennel salt pepper omw so amazing
I just made this soup and It was amazing all my friends loved it
Looks delish going to prepare it tomorrow cant wait😋
Really great job Chef. You inspire me to cook more and like you I love soups.
Did it with carrots, sweet potato n rutabaga.
Added a mushroom stock , confit garlic 🧄 and fresh ground beef.
Not the same but still pretty good 👍
Thanks for the inspiration
Best soup ever!
OMG that looks delicious 😘
Superb recipes 👌
You give the best recipes and explain the process extremely well! Gonna make this soon
Omg sipping a taste of rhis delicious soup and I am so glad I found your channel 😋
I used this recipe very good! After I sauteed the meet I added a can of Guinness
I like a little sweet corn in mine for color and an added texture component but it’s cooking so there is no right or wrong. Great channel!
Thank you for a new soup recipe
I’ve made beef barley soup but never used bacon. Yum!!
Turnips and "swedes" (rutabagas) were very common in Europe going back a long time ago. I don't carer much for turnips but I love ye old rutabagas. I came here because I had decided to make beef, barley, and veggie soup tonight. It is one of those things that many cooks have their own special version of and I love to see what others are doing.
Yours looks Very good. I am going to carmelised the onions next time. I discovered when it was too late, that I only had less than a half of an onion, so this batch had lots and lots of garlic. I usually wash white rice but never wash the pearl barley.
I just seen the bowl and Im in.. Great content as usual.
Excellent‼️
That looks delicious Billy.
I’ve never had beef and barley soup that didn’t have stewed tomatoes in it and or at least tomato paste added about the time you put in you garlic with the caramelized onions. Everything else was as I expected. It gives such richness to the soup to make you keep coming back for more.
Also, for the beef I’ve used leftover meatloaf. Yum!
Same here - I always add stewed tomatoes.
The tradition in our house beef barley was made with lamb necks yum
I have subscribed because you are an excellent chef-teacher! Thank you
❤️🧡💜💙💚💛🤎
ya did good I know its going to be great....its preety much the way I make mine....except for the new root veggies ! thx so much nice presentation ...nice personality....delicious looking soup.......& it wasn't too thick as I thought it wlould be wkith 2 cups of barley & 12 cups of beef broth, cooking this tomorow thx again
thanks for adding you opinion about cooking the barley in the soup and not separately. im not too familiar with barley, that helped me
Look so yummy 😍 thanks for sharing, I try to cook 🥰
Looks so good. And I don’t even care if the weather is hot.
Made it last night for family & we all loved it!! East to follow recipe & tips from your video. Couldn't find fresh bay leave so my choice of fresh herbs w/ Italian parsley: sage, thyme, yum! Paired w/ warm rustic bread, aged gouda, Irish brown ale. New subscriber, Jill
Love this chef. Videos are so nice
I subscribed after watching 4 videos- you really make it so easy to follow!
Just so you know mushrooms (as in your soup) got me going 👍
Good channel. You do a nice job. Thanks for this.
I realize you made this video a long time ago but wanted to add my comment anyway. After watching your video, I went down the TH-cam list and watched another soup video. OMG!! The lady had all the right ingredients but her method Certainly did not even come close to you. I'm sure hers was okay but the flavors you coaxed out of your ingredients was stellar in comparison. I can't wait to make my own pot of soup. The only thing I won't include is the parsnip. I love parsnips but find their sweetness overbearing in soups or stews. Love your videos. Thank you for sharing your wisdom and methods.
Love this recipe! We are having a Midwest winter storm just now, and I have decided it is the perfect time to try out this soup recipe, along with a loaf of a great homemade bread. Thanks for featuring this one! Fabulous!
Cool!
So making this tomorrow 😊
Yummy!
Yum!
Thank you, sir. Unlike most chefs (not blaming them), the in-between 'lecture' is so amazing; it shows more of your confidence and kindness to share what you know. I don't eat Bacon; what 'equal' substitute do you suggest? Thanks again.
Just found your channel i am actually dojng a bit of a different take on this stew tonight but next time i make it i will be using your method. It looks delicious i just subed to your channel so im looking forward to watching some other videos thank you
Wow I'm laying here sick I wish I had the strength to get up and make this I guess it's wrong and it was for me what a beautiful plate of soup
It turned out pretty good. I used 1lb ground beef, 1lb stew meat, 12oz bacon, 2 yellow onion, 4 carrot, 3 parsnip, 1 turnip, 2 yukon gold potatoes, 4 celery, 8 cups beef broth 4cup h2o. I like how easy it is and the flexibility of ingredients. I let mine sit for a while and it thickened up a lot which I like. Next time I would spend the extra $ to add fresh herbs at the end.
Marley is used on the ranch to feed the cattle. But this looks interesting enough I might make a smaller batch of it. I’ve never eaten barley and I’m not sure I like it so I don’t wanna make a big humongous pot like you did. But I’ll give it a try, if nothing else and I don’t like it we have pigs! Thank you that was very interesting
Nice
I love it, Now, i am so hungry!! :)
Don’t know why this popped up on my feed but this looks like a really good version of a family favourite here.
This home version, here in Northern Ireland would use beef shin, soup mix which has split yellow and green peas and lentils added to the barley and Soup Celery to finish it off. It’s finer than table celery with a peppery edge and seems to be local. Doesn’t appear down south or over in GB for some reason.
yummy
Parsnips are a good addition. If your parsnip is large & mature it may have a woody core that's best trimmed out.
Brilliant and subbed
Love leeks in soup!!!!!
I can't wait till it gets cold im gonna make this.....Im subscribed
Don't fall into the trap, as I just did...again. First, this is a tasty recipe so props for that. In the end the barley drags this downhill. 2 cups of uncooked barley is waaay too much for three quarts of liquid. You will end up with a thick stew and not a rich soup. Barley grows to four times its dry form. Instead, use 1/2 to 3/4 cup unless you want something so thick you can stand a spoon in the bowl. Buyers remorse? Well, maybe. Just don't make this mistake as I did.
“You end up with a thick stew and not a rich soup”. Personally that’s not a bug, it’s a feature!
Oooooo, I liked this video! Points I found helpful in general: use beef you have on hand, use white portion of leeks washing AFTER chopping, brown beef for 4-6 mins then remove from pan, add dry herbs at beginning or fresh herbs closer to the end of cooking, and don't rinse barley. All good tips to know. The soup looked delicious and I am looking forward to making it. I see you didn't add potatoes, so I'll try your recipe without them the first time.
Thank you for your clear and concise presentation. It was pleasing to watch you narrate over the visuals of chopping, browning and cooking. You were 100% focussed on your delivery, not distracted, and omitted superfluous comments not related to your recipe. You have a new subscriber, and again I thank you.
I am telling your wife, you love soup more then her . Lol. Nancy & Sterling from Ontario 🇨🇦
Great video, I'm using what I've got and it's mostly leftovers:
BBQ Ribeye steak
Barley
Beer
Onion
Garlic
Tomato paste
(The rest is a little ghetto but I'm not going shopping and not sure if they will make it all in)
Beef cubes
Can peas and carrots
Frozen corn
As for herbs I'm not sure what I'm feeling yet and what is there
I use parsley roots instead of parsnips (parsnips taste sweet when cooked) and kohlrabi instead of turnip. Celery root doesn't hurt either. Nice marbled chunks of meat from beef shank is also a great addition or substitute to beef scraps stew meat.
That looks really good. I just downloaded the video so I can try.
Does anyone know if I could use pot barley in this recipe as well as I would like to throw in green lentil? I’m not sure about the cook times.
If I wanted to add the barley at the same time as when I added stock would do any damage or just cook at the same time with no issues
Nice. I I’ve never made a beef stew with leeks, parsnips, or turnips. I’m curious how they taste.
Nice recipe. Do u know if you can pressure can this recipe. Thank u
Looks delicious!! If you don’t mind me asking, what kind of garlic press is that? Thanks for sharing these awesome recipes!
That is a pretty standard garlic press, don’t know if it has a specific name. If you can’t find one in your local store, try a cooking store. The best part of this press is that you flip the handles backward and it will push out the garlic pulp, others sometimes leave you to scratch out the pulp with a knife. ❤️🇨🇦
@@maryelizabeth6797 thank you Mary!💓
Trust in the soup
enjoyed this. I do not rinse barley nor rice with my cooking. thanks.
Followed the recipe with the following changes:
1) used slow-roasted beef back ribs; finished with a brief high roast to add a nice crust (then cubed the rib meat)
2) pan roasted the cubed root vegetables and celery, giving them a dark brown crust
3) used homemade beef demi-glace cubes to make 1/3 of the stock, then used a simple roux to make beef gravy from that stock.
The resulting somewhat thickened soup (not as thick as a stew!) is better than I ever hoped for