It’s a snowy Winter, and coming back from Mexico had me craving Beef Barley Soup and bread. Beef barley soup I was ready to make as I saved some leftover prime rib and the rib bones from Christmas dinner. This left me to the bread. My last few sourdough outings have been a little sad. I have gotten a few hard balls that ate fine. However, they didn’t have that beautiful crumb or shape that my friend Amanda gets from her Heartbeet Kitchen Sourdough.
I used to bake bread with Zoe Francois book “Artisan Bread in 5”. Thus, I decided to go back to that book and that recipe. I made a bitty boule for myself to enjoy with my soup.
Beef Barley Soup
The perfect soup to make with leftover Prime Rib or Chuck Roast
Equipment
Ingredients
- Any beef bones from a Rib Roast optional
- 2 tablespoon olive oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 2 cups cooked beef I generally use leftover cooked prime rib but you can also use raw beef chuck or stew meat chopped into half inch pieces that you have browned in step one
- 2 carrots sliced
- 2 ribs celery sliced
- 1 Bay leaf
- 2 cups cooked beef I generally use leftover prime rib but you can also use beef chuck or stew meat chopped into half inch pieces
- 6 cups water add one Tbsp of liquid beef bouillon or 1 cube dried or prepared beef broth
- 1 can petite diced tomatoes 14.5 oz drained
- ⅔ cup pearled barley
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon dried thyme
- 3 tablespoons fresh parsley
- 2 Tsp salt
- 1 tsp cracked black pepper
Instructions
- Brown beef ribs if you have them in olive oil until browned, about 5 minutes (if you are using fresh beef instead of leftover beef you can brown it in this step also)
- add onions and garlic in oil over medium heat until softened.
- Add remaining ingredients and bring to a boil. Reduce heat and simmer, covered about 40-50 minutes or until barley is cooked.
- Remove bay leaf and adjust seasonings serve.
Notes
INSTANT POT INSTRUCTIONS
You can cook this in the instant pot, browning the meat and vegetables on the sautee feature, then adding the broth, spices, and barley and cooking on manual Pressure for 25 minutes. When done, allow a 15-minute natural release followed by a quick release to release final pressure and serve
You can cook this in the instant pot, browning the meat and vegetables on the sautee feature, then adding the broth, spices, and barley and cooking on manual Pressure for 25 minutes. When done, allow a 15-minute natural release followed by a quick release to release final pressure and serve
Nutrition
Calories: 391kcalCarbohydrates: 19gProtein: 32gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 102mgSodium: 807mgPotassium: 685mgFiber: 4gSugar: 3gVitamin A: 2788IUVitamin C: 10mgCalcium: 71mgIron: 4mg
