How to Make Traditional Beef and Barley Soup Recipe

beef

🥗Healthier: lean beef

💰Cheaper: ground beef

Lean beef has lower fat content, while ground beef is often more affordable.

barley

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is higher in protein and nutrients, while rice is a budget-friendly grain.

Cut 150 g of smoky streaky bacon into slices about 1 cm thick.

Peel and dice 2 medium brown onions.

Slice the white section of 2 medium leeks, making sure they are rinsed and cleaned.

Dice 2 sticks of celery (optional).

Peel and dice 3 medium carrots.

Peel and dice 300 g of potato (optional).

Cut beef brisket into 2 cm cubes.

Heat a large cast iron pot over medium heat.

Add the bacon and cook until crispy, then remove from the pot.

Brown the beef in small batches in the same pot until it has a nice crust.

Add the onions, leeks, celery, and carrots to the pot, season with salt, and cook for about 5 minutes until softened.

Stir in 200 g of rinsed pearl barley and return the beef and bacon to the pot.

Pour in 2 L of beef stock, add thyme and bay leaves, and bring to a gentle simmer.

Cover loosely and cook for about 1 hour.

After 1 hour, add the potatoes and simmer for another 30 to 40 minutes until the beef is tender and the barley is plump.

Season with salt and black pepper to taste before serving.

Ladle into bowls and finish with freshly chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level: