A delicious hearty soup is a thing of beauty. Nourishing, warm, comforting and satisfying.
Our grandmothers… or great grandmothers as the case may be, wasted nothing. If they made a chicken or a roast, they then made broth from the bones and from that broth they used what was on hand to make a soup. We could learn a thing or two (or 50) from these wise women.
That is what I do with this amazing Beef Barley Soup. It is a multi step process and I will lead you through it one step at a time.
Let’s Talk Stock
Making your own broth is not a difficult thing to do. It cooks literally as you live your life. It can be made on the cook top or the crock pot. All you need is water, bones, vegetables and some herbs. I have a complete tutorial here. But before we make stock we need bones. I roast a chicken almost every Sunday (recipes here, here and here). I use the bones and giblets to make stock, and then I make soup (recipes here, here and here). In the case of beef broth, if you are making a beef dish that has the ‘bones in’ you can use those bones or you can go to the butcher and get soup bones. I prefer to roast the bones and then make broth with them. It makes the broth richer, smell better and taste better.
Beef broth will have a thick layer on top. That is fat and gelatin. And THAT is exactly what you want! Bone broth is mineral rich. It contains vitamins and minerals that are easily absorbed by the body including calcium, magnesium, phosphorus, silicon, sulfur chondroitin, glucosamine, and a variety of trace minerals. Gelatin also supports healthy digestion. Broth has natural anti-inflammatory properties and inhibits infections…hence it is commonly referred to as “Jewish Penicillin”.
Beef Broth Recipe
- 4 pounds beef bones, roasted
- 1 T apple cider vinegar
- 3 carrots
- 1 onion
- 4 stalks celery
- 3 cloves garlic
- 1 T whole peppercorns
- sea salt, few pinches and then more if needed when broth is finished
- 1 T herbs de provence
- 1 bunch parsley
- Place rack in upper third of oven and preheat to 225 degrees.
- Place beef bones on rimmed cookie sheet.
- Place in oven, turning bones every 20 minutes for an hour and a half.
- Remove from oven and place in stock pot or crock pot filled with filtered water.
- Add 1 T apple cider vinegar and let sit for an hour. (this helps release minerals)
- Then add all other ingredients to pot and bring to a boil, lower to simmer, place the lid on and leave for 18-24 hours (if using a crock pot just place on high and leave it there)
- Turn off heat and allow to cool a bit.
- Place a strainer on top of a large bowl. Pour broth through strainer into bowl.
- Then pour into mason jars (and ice cubes trays for recipes using small amounts).
- Use immediately of freeze for later use. Make sure broth is completely cool before freezing and only fill jars ¾ full to avoid cracking.
Okay we covered the broth aspect of this soup. Now for the meat! I usually make my beef soups with the leftovers from this savory beef dish. But you can make it from any beef dish you choose.
And last we put it all together!
Now we take our beautiful rich broth, leftover beef and add vegetables, grains herbs etc…these can be anything you have on hand or you can follow my recipe below. And voila! Just like grandma you have a hearty rich soup that nourishes your family and wastes nothing!
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The Recipe: Hearty Beef Barley Soup
- ¾ cups barley cooked to package instructions
- 8 cups beef broth
- 1 cup diced carrots
- 1 cup diced celery
- ½ cup diced onions
- 2 cups roughly chopped kale
- 2 cups leftover beef, shredded
- ⅛ tsp cayenne pepper
- Cook barley to package instructions.
- When barley is close to being done bring broth to a boil.
- Add carrots, celery and onion to broth.
- Turn heat down to simmer and cook for 12-15 minutes (or until veggies are soft)
- Add kale, meat, cooked barley and cayenne pepper.
- Turn off heat and let sit for five minutes.
- Add sea salt or pepper to taste.
MAY I PLEASE ASK A LITTLE FAVOR?
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