Warm-up during those cold winter months with this delicious and easy to make traditional beef and barley soup recipe.
Prep Time: 20minutes
Cook Time: 2hours
8ouncesroughly chopped bacon
2poundscubed beef stew meat
2tablespoonsolive oil, optional
2peeled small diced yellow onions
3thinly sliced leeks
4finely minced garlic cloves
3peeled medium diced carrots
3medium diced celery stalks
1peeled medium diced parsnip
1peeled medium diced turnip
sea salt and pepper to taste
In a large pot over medium heat, add in the bacon and cook until crisp and brown, about 8-10 minutes.
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.
Take the beef out and set it to the side.
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.
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.
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.
Finish with herbs, salt, and pepper, and serve.
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. The barley will absorb more liquid when storing so you will need to add more liquid to help thin it out when reheating.
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.