Beef and barley soup, a hearty and comforting dish, has been a staple in various cultures for centuries. Its origins can be traced back to ancient Rome, where barley, a staple grain, was often combined with meat to create a nourishing broth.
As the Roman Empire expanded, so did the popularity of this soup, which eventually spread to Britain and Europe.
In Scotland, the soup evolved into a dish known as “Scotch broth,” which included barley and a variety of legumes and vegetables.
This soup version was particularly popular among the working class, who relied on it for its filling and affordable ingredients.
When European settlers arrived in the Americas, they brought their culinary traditions, including beef and barley soup recipes.
The dish became even more popular in the United States during the Great Depression, as barley and other affordable ingredients were readily available and provided a satisfying meal for families struggling during economic hardship.
Today, beef and barley soup remains a beloved comfort food in many parts of the world. Its simple ingredients and rich, satisfying flavor make it a perfect choice for a cold winter’s day or any time you need a hearty meal.
Whether enjoyed in its traditional form or with modern twists, beef and barley soup is a timeless dish that warms hearts and bellies alike.
Beef and Barley Soup
Ingredients
- 2 tablespoons olive oil for sautéing
- 1-2 pounds of stew beef cubed small
- 1 onion diced
- 1 clove garlic minced
- 2 carrots sliced
- 1 celery rib sliced
- 1/2 a bell pepper diced
- 1 can petite diced tomatoes with the juice
- 6 cups beef stock
- 1 bag frozen mixed veg
- 2/3 cups Barley
- 1 tablespoon Worcestershire sauce
- 2 tablespoons red wine
- 1 bay leaf
- 1/2 teaspoons dried thyme
- 2 tablespoons fresh parsley
- salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons flour
Instructions
- Heat oil in pan sear the beef and deglaze pan with the red wine
- place that into your stock pot with the beef stock and begin heating
- Now go back to your frying pan a bit more oil and sauté onion, celery, carrot and peppers for 3-4 minutes
- add garlic and sauté 1-2 minutes more
- then add the butter and the flour and cook another 3 minutes
- add tomatoes and stir in the Worcestershire sauce
- add the thyme, parsley, salt and pepper
- then take all of that and place it in the stockpot with all the other things
- add the mixed veggies ,and bay leaf and stir well
- taste and adjust your seasoning
- cook 30 minutes
- add your uncooked barley bring to a boil reduce to a simmer and when the barley is cooked you are ready to serve…enjoy.
