Beef And Barley Soup Recipe Jamie Oliver Food

BEEF BARLEY SOUP

Steps:

• In a large dutch oven or soup pot, brown meat in oil over medium-high heat, just until browned on each side, about 2 minutes per side. Remove from the pot and set aside.
• Add onion, carrots, and celery and cook and stir 3-4 minutes, just until onion is translucent.
• Add garlic, salt, thyme and pepper and cook and stir 1 minute.
• Stir in broth, barley, tomato paste and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, add in meat, cover and simmer for 35-45 minutes, stirring occasionally, until barley and carrots are tender.
• Serve with a sprinkle of fresh parsley if desired.

BEEF AND BARLEY SOUP

Steps:

• Heat oil in Dutch oven over medium-high heat; brown beef cubes. Stir in vegetables, barley, broth, thyme, dillweed, pepper and bay leaf.
• Add 4 cups (1 L) water; bring to boil. Reduce heat to simmer; cover and cook for about 2 hours or until beef and barley are tender.
• Discard bay leaf before serving.

RICH BEEF BARLEY SOUP

Steps:

• Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
• Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
• Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
• When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.

BEST BEEF BARLEY SOUP

Steps:

• 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.

BUNDER GERSTENSUPPE (SWISS BARLEY SOUP)

Steps:

• Heat butter and olive oil in a soup kettle over medium-high heat.
• Add onion and leek and cook until they begin to soften, about 10 minutes.
• Add the carrots, celery, bay leaf and bacon and lower heat to medium. Cook for 10 minutes, stirring occasionally.
• Add stock, barley and potatoes. Simmer for 1 hour.
• Add salt and pepper to taste. Stir in cream and bring back to heat, without boiling.
• Ladle into bowls and garnish with parsley.

BEEF BARLEY SOUP

Steps:

• In a 6-quart soup pot, heat 2 teaspoons of the olive oil over medium-high heat. Add the meat and brown evenly, about 5 minutes. Using a slotted spoon, transfer the meat to a paper towel-lined plate.
• Reduce the heat to medium. Add the remaining oil and the onion and cook until the onion is soft and translucent, about 10 minutes, scraping the pot to loosen any brown bits.
• Add the carrots and garlic and sweat 5 minutes, stirring occasionally. Add 1/2 cup of stock and scrape the bottom of the pot. Add the remaining stock, the meat, barley, and thyme and bring to a boil.
• Reduce the heat and simmer, skimming the pot occasionally, until the barley is cooked and the meat is tender, about 50 minutes.
• Ladle into deep bowls and serve, garnished with parsley.