Chickpea and Pearl Barley Stew
This chickpea and pearl barley stew is packed with fibres and extra tasty for a meal that will keep you full for ages. The lemon and dill add lots of flavor to this super nutritious dish. Recipe here:
Chicken Barley Soup
This chicken barley soup is cozy, warming and simply bursting with flavor. It’s also super easy to make with wholesome and nutritious ingredients, just perfect for chilly days or when you’re feeling a bit under the weather.
Delicious Beef and Barley Soup
Beef and barley soup is the best cure for a cold winter night. Tender beef and stewed vegetables can simmer all afternoon and will warm any dreary day.
Ingredients ????
1 onion
2 cloves garlic
2-3 carrots
2-3 stalks celery
1 lbs cubed stewing beef
sea salt
pepper
1/3 cup all-purpose flour *see notes
3 Tbsp tomato paste
1 Tbsp fresh thyme leaves or 1/2-1 tsp dried thyme
1 cup red wine *see notes
4 cups beef broth
3/4 cup barley
chopped fresh parsley for garnish
Instructions ✏️
Peel and finely chop onion and garlic.
Wash and dice carrots and celery. You want about 1 cup of diced carrots and 1 cup of diced celery.
Add stewing beef to a silicone bag or bowl, add sea salt, pepper, and flour, and coat the beef cubes well in seasoning and flour.
Preheat a large pot over medium-low and once hot, add a splash of oil (whichever you like) and brown the beef cubes in batches. Each cube should not touch the next. Sear it for about 2 minutes per side until all sides are browned. Remove each batch before adding the next.
Once all beef cubes are seared and browned, set them aside in a bowl and add chopped onion and garlic, sauté until they are translucent, and then add diced veggies, tomato paste, sea salt, and thyme, red wine and then deglaze the bottom of the pot with a spatula or a wooden spoon. Liftoff all the browned and burnt bits off and mix into the onion/veggie/wine mixture.
Return beef cubes to the pot, add beef broth and barley to everything, give it a quick stir, put on the lids and bring it to a boil.
Once boiling, reduce heat to low and let simmer for 45-55 minutes.
Serve, sprinkle with freshly chopped parsley and enjoy!
Printable recipe ????
WFPB Mushroom Barley Soup! ???? Easy, Healthy & Delicious Whole Food Plant Based Recipe
WFPB Mushroom Barley Soup! A wonderful, warming, hearty, perfect-for-winter soup that will satiate you AND delight your tastebuds. ???? Vegan, whole food plant based and super healthy! Thanks as always for your comments & suggestions! If you have any recipe requests, leave it in a comment below. Hope you guys enjoy!
✨ Items used in this recipe!
Organic hulled barley:
Organic pearl barley:
Better than Bouillon broth paste:
???? Original Recipe:
The only modifications I made were:
1) used 2 potatoes instead of 1
2) Used 6 cups water instead of 8
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Beef Barley Soup: The Best Comfort Food You'll Ever Taste
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Today we're making beef barley soup. This is such a comforting soup and definitely a full meal! I hope you enjoy it.
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
BEEF BARLEY SOUP PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
Ingredients
2 (907 grams) pounds beef chuck - cubed
3 (41 grams) tablespoons olive oil
1 medium onion - diced
2 ribs celery - diced
4 medium carrots - diced
3 cloves garlic minced
¾ (175 grams) cup dry red wine
6 (1440 grams) cups low-sodium beef broth
1 (17 grams) tablespoon Worcestershire sauce
3 sprigs thyme
1 (180 grams) cup pearl barley
salt and pepper - to taste
¼ cup parsley - minced
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Traditional Beef and Barley Soup Recipe
Warm-up during those cold winter months with this delicious and easy to make traditional beef and barley soup recipe.
Beef and barley is a fantastic hearty soup jam-packed with meat, root veggies, and barley. It is a derivative of scotch broth which is classically made with lamb, and in some cases is all vegetarian, instead of beef. Beef and barley have been around since the 18th century and essentially was created based on the availability of the product, like many recipes that come from that era.
Ingredients for this recipe:
• 8 ounces roughly chopped bacon
• 2 pounds cubed beef stew meat
• 2 tablespoons olive oil, optional
• 2 peeled small diced yellow onions
• 3 thinly sliced leeks
• 4 finely minced garlic cloves
• 3 peeled medium diced carrots
• 3 medium diced celery stalks
• 1 peeled medium diced parsnip
• 1 peeled medium diced turnip
• 2 bay leaves
• 12 cups beef stock
• 2 cups pearl barley
• ¼ cup chopped parsley
• 1 tablespoon chopped rosemary
• 1 tablespoon chopped thyme
• sea salt and pepper to taste
Serves 12
Prep time: 20 minutes
Cook Time: 2 hours
Procedures:
1. In a large pot over medium heat, add in the bacon and cook until crisp and brown, about 8-10 minutes.
2. 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.
3. Take the beef out and set it to the side.
4. 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.
5. 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.
6. 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.
7. Finish with herbs, salt, and pepper, and serve.
Chef Notes:
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.
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.