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Beef Barley Soup
I’ve been making this recipe for Beef Barley Soup for well over 30 years. It’s an easy and delicious recipe. Make this recipe with beef-bouillon cubes per recipe directions, carton of beef broth or to really make this super duper delicious, use homemade beef broth. I’ve made this recipe using all three and one thing is for certain, this soup is delicious. Homemade beef barley soup is a zillion times better than any canned soup. Plus it’s easy to make!
This hardy grain dates back to the Stone Age. Barley has been used throughout the centuries in dishes ranging from cereals to breads to soups. Scotch broth and Beef Barley Soup being among the most popular. Most of the barley grown in the Western world is used either for animal fodder or when malted, to make beer and whiskey. They’re several types of barley and we’ve listed them below. For this recipe we used: Quaker Oats
Also called whole-grain barley has only the outer husk removed and is the most nutritious form of the grain. Scotch Barley; is husked and coarsely ground. Barley Grits; are hulled barley grains that have been cracked into medium-course pieces. Hulled Barley, Scotch Barley and Barley Grits are generally found in Natural Food Stores.
Has also had the bran removed and has been steamed and poached. It comes in three sizes. Coarse, Medium and Fine. All are used in soups and stews. When combined with water and lemon, pearl barley is used to make barley water, an old-fashioned remedy for sick people. Barley Flour or Barley meat is ground from pearl barley and must be combined with a gluten-containing flour for use in yeast breads.
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I have been making this recipe for Beef Barley Soup for well over 30 years.
- 1 tablespoon vegetable oil
- 1 pound beef stew meat, cut into 1 inch cubes
- 8 cups water
- 2 cubes beef-flavored bouilllon cubes
- 1/2 cup hot water
- 1 14-oz can stewed tomatoes
- 1 cup carrots, pared and sliced
- 1 cup chopped onion
- 1 cup sliced celery
- 1/2 cup barley
- 1/4 cup finely chopped fresh parsley
- 1/2 teaspoon salt
- 1 1/2 teaspoons pepper
In a large saucepan, heat oil over medium heat. Add beef; cook stirring often, until browned. Add 8 cups water. Bring to a boil. Reduce heat, cover and simmer 1 hour or until meat is fork-tender.
With a slotted spoon, remove meat to a bowl. With two forks, shred meat; set aside.
In cup, dissolve bouilllon in the 1/2 cup hot water. Add to sauce pot with tomatoes, carrots, onion, celery, barley, parsley, salt and pepper. Stir in meat. Covet and summer 1 1/2 to 2 hours or until vegetables are tender.