Community Pick
Best Beef Barley Soup
photo by bcjewel
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 1 teaspoon vegetable oil
- 1 large onion, coarsely chopped
- 1 garlic clove, minced
- 1 large carrot, diced
- 1 stalk celery, sliced thin
- 2 cups beef broth
- 2 cups chicken broth
- 1 1⁄2 cups water
- 1 cup barley
- 2 teaspoons Worcestershire sauce
- 1⁄4 teaspoon dried thyme
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 cup cooked cubed roast beef (at least)
- 1 (1 ounce) package demi-glace or (1 ounce) package au jus mix
directions
- Heat oil in large Dutch oven.
- Saute onions and garlic.
- Add veggies and cook for about 10 minutes.
- Add broth, water and barley.
- Cover the pot and bring to a boil.
- Add Worcestershire, spices and beef.
- Stir in demi-glace.
- Lower heat and simmer for 30- 45 minutes or until veggies and barley are tender.
Reviews
-
Wow!! This was fantastic. I made it in my 6 quart Rival slow cooker and was able to get 14 servings from this recipe. My family of five all had two bowls. I did make a few adjustments. I addded 1 teaspoon of crushed garlic, used 3 large carrots, 2 stalks of celery. I got everything ready the night before and just plug in the slow cooker in the morning. Cooked it on low for 10 hours. The flavor was fabulous. Next time, I might add 1/2 cup of red wine. Thanks for posting.
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This was a real hit! My nine year old gave it a "9" on a scale from one to ten. I agree! I must've taste-tested this twenty times..."ooo, this is good, but I better taste it again just to be sure." My kids weren't fooled! They came to the table right away when I called them (this is rare!) The only changes I will make next time: half the barley and/or double the broth, water and au jus. As is, the barley soaked up all the wonderful broth and I didn't have much to dip my bread into. I did add more carrots and celery, just cuz I love the flavor. Awesome for Wisconsin freezing winters and rainy spring days...and just when we want something hearty!
see 60 more reviews
Tweaks
-
First of all, I used beef left over from recipe #30484 Chicago Italian Beef. Secondly, I used all broth (chicken and beef) instead of water and elminated the salt. I also did not use the aujus as I thought it might make it too salty. Having said all that, this is a delicious and hearty soup. Next time I will use the water instead of all broth to see how it turns out.
RECIPE SUBMITTED BY
In the words of Tracy Byrd, "I'm from the country & I like it that way"!!
On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges!
We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006.
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