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Beef Barley Soup



This Beef Barley Soup is a great winter time soup. It is hearty and delicious.





*This is an updated post with a video cooking guide. (Previously posted on 04/13/11)


Beef Barley Soup

Ingredients

450 g (1 lb) Striploin or Ribeye Steak, trimmed excess fat, cubed (about 1 ½-inch pieces)

1 Tbsp Olive Oil
2 Tbsp Unsalted Butter
1 Large Yellow Onion, diced
2 Cloves Garlic, chopped
1 Pack (200g) Crimini Mushrooms, quartered
2 Carrots, peeled and diced
3 Ribs Celery, diced
2 Medium Potatoes, diced
1 Bay Leaf
½ Cup Barley
6 to 7 Cups of Beef Stock
Flat Leaf Parsley, chopped
Sea Salt
Freshly Ground Black Pepper

Method

Heat the olive oil in a stockpot over high heat. Brown the beef cubed in batches, and set aside.

Reduce the heat to medium-high and melt the butter. Add the onion and garlic, and stirring frequently until it is golden brown. Mix in the mushroom, carrot, celery, potatoes, bay leaf, with a little salt and pepper. Continue to stir the vegetable mixture with a wooden spoon, for about 10 to 12 minutes. Then add the beef and 6 cups of beef stock and the barley.

Bring the soup to a boil, remove any impurities, and reduce the heat and simmer, covered, for about 1-½ hours. Remove the bay leaf and thin the soup with beef stock, if necessary. Season the soup with salt and pepper and serve warm with some chopped parsley.

Comments

  1. I am making this soup right now. I can tell it's going to be a winner. Thank you for posting the recipe.

    Kay

    ReplyDelete
  2. spectacular, I didn't know what I was craving until just now.

    ReplyDelete
  3. great recipe! I have the same craving recently and it is one of my fav soup. however, can you allow me to pick on 2 things:

    1. After the beef is brown and set aside, it didn't go back to the soup according to the recipe ;)

    2. since this is a soup, using a prime cut like Sirloin / rib eye (read super tough when cook for a long time). Might be better off with a stew cut like chuck, shin or my fav, ox tail + tongue.

    ReplyDelete
  4. @pigflyin: Thanks for commenting and pointed out the typo. I have amended the recipe. Yes, I agree with you with regards to using chuck or, etc. cut of meat for stewing. The prime cut meat probably will be tough after browning, sort of like well-done steak, but after an hour and half or simmering, it will be tender and delicious.

    ReplyDelete
  5. it gives me warm inside only by looking at the picture! I bet it goes really well with a slice of thick and crusty country bread.

    Since I no longer eat beef, I might substitute it with lamb. Or pork. I hope it is equally appetizing.

    ReplyDelete

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