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How to Make Beef and Barley Soup
A Perfect Soup for a Cool Autumn Evening
Hi Sweet Friends,
With the cooler Fall weather upon us, now is the perfect time to make soup. And this Beef and Barley soup is delicious. Plus, since we’re using a bone-in roast, the soup doubles as a bone broth rich in collagen!
The bone-in roast that I use in this recipe is a “7 Bone-in” Roast. If you’re not familiar with it, it is the center cut of a chuck roast with a bone that is shaped like the number “7”. I like to use it because the bone is a good size (sometimes it’s broken into 2 bones) that provides some nice collagen for the soup. If you can’t find a 7 Bone-in roast, any bone-in chuck roast will do.
Watch this YouTube video as I walk you through the step-by-step process of making Beef and Barley Soup.
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You can print the recipe below.
How to Make Beef and Barley Soup (VIDEO)
- 1 2 pound 7 Bone-in roast (center cut chuck roast) or other chuck roast with bone-in
- 2 tablespoons Butter
- 1/4 cup All-purpose flour or Wondra flour
- 1 teaspoon Salt
- 1 teaspoon Italian seasoning or other seasoning of choice
- 1/4 teaspoon Black pepper
- 1/8 teaspoon Red pepper flakes optional
- 1 cup Onions, chopped approximately 2 medium-sized
- 1 cup Carrots, chopped approximately 3-4 depending on size
- 1 cup Celery, chopped approximately 2 stalks
- 1 15 ounce can Tomatoes, chopped or substitute 1 1/2 tablespoons tomato paste
- 1 cup Port or red wine
- 8 cups Water
- 1/2 cup Pearled barley
- Place butter into a heavy bottom soup pot and turn heat to medium.
- Meanwhile, mix flour, salt, both peppers, and seasoning with flour. Dredge meat in flour mixture.
- Once the butter has melted and is beginning to foam, add meat. Brown on both sides.
- Once meat is browned, add onions, carrots, celery and port. Bring to a boil and boil for a few minutes.
- Add water and tomatoes. Return to boil and then turn to low and cover. Allow to simmer on low for 1 hour.
- After 1 hour, remove lid and add barley. Stir to incorporate. Return lid and allow to simmer for 1 more hour.
- After 1 hour, remove meat and shred. Return shredded meat to soup pot. Stir to incorporate. Check for seasoning. Add additional salt and pepper to taste.
- Soup is ready to serve. Ladle into bowls and serve with homemade rolls or biscuits. Leftovers, well sealed in a covered container and stored in the refrigerator, will last for 3-4 days.
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*Affiliates note: As an Amazon Associate I earn from qualifying purchases. My content may contain affiliate links to products and services. If you click through and make a purchase, I’ll receive a small commission. It does not affect the price you pay.
**Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.