Beef Barley Soup Recipe?

Cafe Society
1

Realizing that spring is still a ways a way for my Wife and I.

Gonna be making snow balls in July

I’d like to make a hearty Soup. Beef Barley sounds good.

I’ve never made it. Would anyone have a recommended recipe? I was thinking that lentils would go good in it as well.

2

Here you go, this kicks all kinds of ass.

2.5 lbs beef ribs
1 can beef consume
1 large onion
8 cloves of garlic
1.5 cups carrots
1.5 cups celery
0.5 cups red pepper
1 tsp worcestershire
15 oz can italian crushed tomatoes
7 cups water
3 bay leaves
1 tsp dry thyme
0.5 cup fresh parsley
1 cup barley

Saute diced onion and minced garlic until tender. Add water and ribs. Boil for 2.5 hours. Remove the ribs and skim off any fat or spume. Add the rest of the ingredients except parsley. Simmer until the veggies are tender and the barley is cooked. Then re-add the shredded meat from the ribs and the parsley. Season to taste with salt and pepper.

Yum.

3

Ellen’s Beef Barley Soup

  • 1 ½ - 2 lb beef soup bone
  • 2 bay leaves
  • 1 ½ - 2 lb stewing beef
  • salt & pepper to taste
  • 1 cup pearled barley
  • Worcestershire sauce
  • cut/sliced carrots
  • onion powder (optional)
  • boiler onions, peeled & halved or 1 large onion, coarsely chopped
  • minced garlic (preferably fresh), approx. 1-2 cloves or ½ tbsp.

Step 1

  1. Place soup bone(s) in enough water to cover & make broth. (Approx. 8 cups)
  2. Add salt, pepper, garlic, onion powder & bay leaves.
  3. Bring to a boil.
  4. Reduce heat to low, cover, and simmer for 30 minutes.

Step 2

  1. Add stew beef, onions, and Worcestershire sauce (approx 1 tbsp.)
  2. Cover and simmer for another 30 minutes.

Step 3

  1. Remove soup bone.
  2. Stir well. Taste; adjust seasonings if necessary.
  3. Add barley.
  4. Cover and simmer for another 30 minutes.

Step 4

  1. Stir well.
  2. Add carrots.
  3. Cover and simmer for another 30 minutes.

Step 5

  1. Stir well, making sure carrots & barley are cooked through.
  2. Adjust seasonings if necessary.
  3. If soup is too watery, use either cornstarch or flour to make a thick slurry & add to soup, stirring while adding. Then let cook at medium-low or medium heat without a lid for 15 minutes after adding slurry.
  4. Eat. (If soup wasn’t too watery, skip directly to this step.)

Note: Once you reach step 5, adjust cooking time in 15 minute increments until everything is cooked through or soup thickens to where you like it.

This was written for a coworker who wasn’t much of a cook, so she asked me to organize the recipe this way. It works, though.

4

Thank you both.

Never thought about using ribs.

5

I made this, and it was very good. The G store only had one package of ribs, so I rounded it out with stew meat. This makes a lot.

6

Glad it worked out. All the collagen in those ribs gives it a great stick-to-the-ribs quality.

7

Beef neck bones also work nicely in soup, and cost just about nothing.