Beef Barley Soup seems to have never gotten it’s due. Maybe because most of us use the recipe on the back of the box. Good fare, not great. I love a good Beef Barley made with a home-made beef stock, but bones are hard to find and pricey. My solution? Make a great soup with a “doctored” broth.
I wonder what my Scottish great-grandmother would think of my method. She’d be shaking her head. And can you imagine her face when I opened a box of broth? Or made this with a little leftover Pot Roast? All because bones are so expensive?
The first of my “tricks” is to use leftover pot roast, especially Pot Roast Carbonnade. The meat is already infused with flavor, so I don’t need expensive ox-tails, short ribs or flanken for flavor. A couple more tricks and you may use all or any as you see fit and time allows:
- If you’re using pot roast, use some of the drippings or gravy from the pot roast to enrichen the broth. Start with a little, taste, add a little more…
- If starting just from a broth, caramelize vegetable scraps (from the veggies you’ll be using in the soup) and use them to infuse the broth with flavor. Strain them out.
- Simmer dried Porcini or Shitake mushrooms, one of my “Stealth” ingredients, in the broth for a deep, rich taste. They’re pricey but worth it. If not, finely dice button mushrooms and cook until deeply browned – see Classic Vegetable Soup.
- Sneak a package of gelatin in the soup to simmer away during the final stages…it adds just a hint of body that’s missing in a store-bought broth. After all, gelatin is made from bones and such.
- Cook the barley is by itself and add to the soup – this is no starchy mess with strange, bloated barley. It’s perfectly cooked al dente, just a bit chewy and delicious. (Make extra barley and toss in the freezer for a great time saver.)
This is a go-to recipe when I have leftover pot roast. I’m actually a bit stingy about setting a bit aside so it’s not all gobbled up by a gluttonous family member (you know who you are!) Not only do I love this Beef Barley, I recognize that a great way to work some fabulous frugality into the budget is to use a more expensive protein in more than one meal.
The first meal, heavy on the meat, can be quite pricey if it’s all eaten up – but if you add a second, third or fourth meal (like this huge pot of soup – I’ll serve for dinner the first night, freeze enough for a second meal and divide the rest into individual servings to freeze for lunches) into the equation, then all of a sudden you can “cost average” the meals.
I call this “dividing and conquering.” The same holds true, with the “healthiness” of the meal. A huge pot roast with “mashed and a side” might be a bit on the heavy side – if your next meal is chock full of vegetables, like this soup, you’ve just found a bit of balance.
Serve this with a great hunk of bread, saltines or a sandwich. Might I recommend Crusty Bread?
Best Beef Barley Soup
Doctored up Broth:
- 2 tablespoons olive oil
- scraps from vegetables used in the soup
- scant teaspoon sugar
- 1 onion, diced
- 3 to 4 dried mushrooms, chopped or 8 ounces fresh
- 5 whole cloves
- Parsley sprigs or stems, optional
- 6 cups of beef broth, canned or boxed
- 4 cups water, divided (3 plus1)
Add olive oil to Dutch oven and when heated through, add vegetable scraps, sugar and onion. Cover and adjust heat to medium, stirring now and then, until the vegetables begin to caramelize, about 20 minutes. Remove lid, stir until lightly browned. Add rest of ingredients and three cups of water. Cover and simmer at least 20 minutes and up to 1 1/2 hours.
Strain broth into a bowl, pressing on vegetables. Use remaining cup of water to pour through the vegetables and allow to drain for several minutes.
If desired, before straining, the dried mushrooms, which will be floating on the top of the broth may be removed, finely chopped and added to the soup. The longer the broth simmers, the less flavor will be left in the mushrooms, so taste one to see if this would be worthwhile.
If you don’t have dried mushrooms, finely chop 8 ounces fresh mushrooms and saute until deeply colored. Add to the broth.
Beef & Barley Soup:
- 1 packet of gelatin
- 6 carrots, peeled and diced
- 6 stalks celery, diced
- 2 to 3 cups chopped cabbage
- small can of crushed tomatoes (optional)
- 2 to 3 cups of cooked barley (1 cup dry = 3 1/2 cups cooked)
- 1 to 2 cups of leftover pot roast
- salt and pepper to taste
- dash of red wine vinegar
Bring stock to a simmer, add gelatin, carrots and celery. Simmer about 10 minutes. Add cabbage and tomatoes if using. Simmer another five minutes. Add barley and simmer about five to 10 minutes until heated through and vegetables are at the desired stage of tenderness.
Check for consistency. Add a bit more beef broth or water if needed or desired for taste. Adjust seasonings. Add a dash of red wine vinegar if the soup needs any “perking up.”
Note on broth:
- I generally buy 2 boxes of beef broth, 4 cups each. In this instance, I’d already used about a cup of the broth in the pot roast, Pot Roast Carbonnade. The rest went in the soup, but I held the last cup back until the end, just in case.
- Beef broths vary widely in strength, flavor and saltiness, so this allows me to hedge my bet, here. I don’t wish to overwhelm the soup with a very strong broth, but I don’t want it to be dull and lacking either.
- The barley can be a variable, too; depending on how well cooked, it may absorb more broth then expected. It’s nice to have a bit of broth on the side in case you wish to add.
Let’s talk about how to save money/time on this recipe:
- Use a coupon matching site! Do not discount the savings!
- Follow my 12 Strategies.
- Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
- Read Strategies Applied additional tips as well as throughout the recipe, for saving time and managing food.
Put Your Own Spin on It:
A soup like this is marvelous with so many different vegetables. Don’t ever feel as if a recipe like this has to be made exactly as written! Use what you and your family like – I do encourage the use of healthy cabbage, though! 🙂
Based on a cup of beef: Calories 178; Total Fat 7 g 10 %; Saturated Fat 2 g 9 %; Monounsaturated Fat 3 g; Polyunsaturated Fat 0 g; Trans Fat 0 g; Cholesterol 19 mg 6 %; Sodium 86 mg 4 %; Potassium 249 mg 7 %; Total Carbohydrate 20 g 7 %; Dietary Fiber 4 g 16 %; Sugars 4 g; Protein 10 g 20 %; Vitamin A 77 %; Vitamin C 19 %; Calcium 3 %; Iron 8 %