How I Make Beef And Barley Soup - Glen And Friends Cooking
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- Опубликовано: 5 сен 2024
- How I Make Beef And Barley Soup - Glen And Friends Cooking
Beef & Barley Soup Recipe
This beef and barley soup recipe is so easy and quick to make - and full of flavour! The secret ingredient in this soup is the Marmite. Yeah we know; our friends in North America just screamed Yuck! But the Marmite brings out all the flavour from the beef and mushrooms while allowing its own flavour to disappear. Give it a try; you'll love it.
Ingredients:
45 mL (3 Tbsp) oil
500g (1 lb) stewing beef, cut into ¼” cubes outside round
Salt and pepper to taste
5 mL (1 tsp) dried thyme
5 mL (1 tsp) summer savoury
1 diced onion
1- 2 ribs diced celery
1-2 diced carrots
1.5L (6 cups / 500 g) sliced mushrooms
1.5L (6 cups) chicken stock
500 mL (2 cups) water
125 mL (½ cup) barley (pot or pearl)
15 mL (1 Tbsp) tomato paste
15 mL (1 Tbsp) Marmite
1 bay leaf
Method
Season beef with salt, pepper.
In a Dutch oven, heat the oil over medium-high heat; then brown beef on all sides, for 30 minutes or so.
Remove to a bowl.
Then cook onions, celery and carrots over medium heat, scraping up fond as you go, until tender and onions are translucent.
Stir in Tomato paste, thyme and summer savoury.
Add mushrooms and continue cooking, stirring often, until mushrooms have released most of their liquid.
Add barley, bay leaf, and Marmite.
Stir in stock and water.
Return beef and any accumulated juices to pan and bring to a simmer.
Reduce heat to low; cover and simmer until beef and barley are tender, about 1 hour.
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I always try to just that for my favourite RUclipsrs. Especially smaller ones who are just great but still relatively unknown compared to others. Take care 💜
I can't find Marmite where I live, so I use Miso paste in my stews/soups.
It would well deserved if you hit 1 million subscribers by this time next year.
Looks Great! I want to buy my first Dutch Oven.
What size is that one in quarts?
I plan on purchasing 1 raw cast iron and 1 enamel cast iron.
Do you think a 'enamel clay pot' or 'stoneware pot' for beans (5qt) is worth getting?
Thank You for the recipe!
The amount of tomato paste I need in a recipe is magically the exact amount that's hanging about in my fridge. It's amazing how that always works.
I open a can, measure it out by the tablespoon and freeze it - them put in a container in the freezer.
@@barbaracarter6726 qqqh usjjjjuuuuujjj
@@barbaracarter6726 The exact same thing I do! It is so nice to be able to pull out exactly what you need when you need it.
@@barbaracarter6726 I've got 2 ice cube trays that measure 2 tablespoons per cube. I use them for any liquid I freeze, then transfer it to ziploc bags.
Totally 😂
I would have been rinsing the tomato tin and marmite jar with the stock to get every last bit out :) The soup looks good... just what is needed on these cold winter days!
Me too!
I was thinking that, too!
Me too! Just a splash of hot stock or water would do the trick!
Definitely!
Absolutely!!!
We buy large cans of tomato paste when the good stuff are on sale, and put it in a large plastic bag. Then we flatten it out and make groves (to make it easier to break appart) before throwing it into the freezer. That way we allways have high quality tomato paste ready to use.
That’s a great idea! I will try that. I usually spoon out dollops on parchment and freeze it before putting it in a ziplock, but it’s messy and gets freezer burned quickly
I do this too! I have a section of my freezer door that is reserved for dibs and dabs that will get incorporated into future foods...scraps of leftover ham, bacon bits, sauteed mushrooms, extra roux, anything left that might be useful. 😊
oh c'mon, glen...let her have a biscuit! would go so well with the soup...you could spare just one from the other video...😁
Those biscuits look like they would be really delicious dunked in soup.
@@stevenbogart169 yup, they do...julie must have thought so, too...lol
That is what I was thinking, throw her a biscuit, she has been a good girl.
10:40 A nice touch to ladle the soup in backwards so we can see it as it goes into the bowl.
My default herb selection is sage, rosemary, and thyme. Every time I pull them out of the cupboard I can hear Simon and Garfunkel singing to me.
At least where I live in the States Marmite is really difficult to find except at one grocery store that I don't really go to that often so I've found that the Better Than Bouillon brand works very well. They also have it in chicken, seafood and vegetable. The only thing that I would advise if you use that though is to hold back on the salt only doing a little on the meat and wait until the end to see if you need more.
Love Better Than bouillon!
I couldnt find savory here in Australia. So i bought some seeds about a year ago and now have a healthy plant i pick from regularly :D Such a fascinating herb
You can get both dried winter and summer savory through Herbies. I have bought savory seedlings at Bunnings, so it is around.
@@asilverfoxintasmania9940 I've not been able to find summer but I have winter growing here in Tasmania. It's not been a huge success though, so I might try with new seedlings in spring.
Food prep and grocery shopping was one of the best skills I learned in scouting, especially in my time as an adult leader. Just like you talked about in this video, instead of planning meals for our camping trips ahead of time like the boys did, I would often just shop the sales and cook whatever was in the ad. This was one of the secrets to how the adult leaders ate so well on these trips. I had a dozen or so recipes in my back pocket for each meal that we could make for anywhere from four to a dozen hungry adult leaders over a campfire in dutch ovens. Like you, these would change depending on what we could find on sale and even who was attending to suit our tastes.
I love your channel because your philosophy of "make it your own" is one that I've cooked by my entire adult life. I've experimented with my recipes and made adjustments that tailor them for my own tastes, so I appreciate that you champion such a method when cooking. Thank you for the videos!
I used to work as a cashier in a supermarket. The sales always changed on Sundays, and there were always some unadvertised specials or vendor promos too. By Wednesday I always knew exactly what to buy that week by watching what was coming across the scanner. I could pinch pennies like a miser when it came to grocery shopping, which I basically was as a single parent with a relatively low-paying job and inconsistent child support. We always ate well though.
Sound's like that recipe book would make more than a few videos!
I’m one of your Marmite converts. It makes a wonderful addition to any beefy, savory dish. That said, I want to pass along a tip. After you’ve scraped every last little bit of Marmite out of your jar, or any serving of Marmite you want to use, place the spoon into the hot liquid and it all will melt off cleanly. Nor more scraping that spoon to get off every last sticky bit. I think of you every time I use it and always intend to pass along this tip. Now my duty is done. Love your videos!
Beef barley soup is my winter comfort food of choice and has been since I was a little kid.
I made a beef and Guinness stew several years ago which called for tomato paste to be caramelised. I skipped over it and thought the stew was nice. When I made it next I didn’t skip that step and Holy Moly! It made a world of difference!
Now whenever a recipe calls for tomato paste I caramelised it somewhat (depending on the recipe). It makes it so much richer
Looks Delicious. Can I have a biscuit? No, that's another video. Poor Julie. :o)
You may have one of the best channels on youtube. My wife and I have learned a lot watching this and cocktails after dark.
I do both. A weekly meal plan for my own sanity and to make a grocery list, but I'll also freely change it if there's something on sale.
Barley -- so underrated, so underused. So tasty, such wonderful texture, so good for you! Gotta be barley in beef soup! And doesn't it just beg for a bottle of a good dark stout to be poured into that pot!
Saturday morning and -25° C. Sounds like a perfect soup to make today.
Although its not cheap, we've switched from ground beef to ground bison for many dishes (such as spaghetti) due to the darker flavor and richness/earthiness it brings. I bet it would make a fantastic substitute in this soup!
Bison is like beefier beef. It’s insane!
@@bierbrauer11 That's how I've always thought of beef heart: beefier beef; it takes a little butchery to get around the texturally inauspicious parts, but it's pretty cheap, and might be really good in a stew like this.
I love bison! For a while I lived in a place where it was easy to get. Bison ribs.... 😋
I just had a Buffalo roast. Browned it, put in the over on 300. It's so lean, low and slow cooking. Leftovers will go in a stew. I also put a huckleberry glaze on the roast.
Looks delicious 😋 My mum always uses Port in beef stew, it really adds a richness.
I keep staring at that beautiful big jar of Marmite! I can only get the tiny jars around here so I get 3 at a time. I'm envious!
Another winter storm is brewing up in Ontario and Quebec Canada, time to hunker down to play it safe and use up some freezer, fridge and pantry items on hand. Winter storms are just a perfect time to be making a beef and barley soup ❤ Running low on tomato paste but enough to make this recipe phew 😛 Thanks Glen for another great recipe share!
Regarding summer savory: it might be fun to do an episode next spring or early summer about growing kitchen herbs. Where I live in Olympia Washington, I keep winter savory (flavored like a cross between summer savory and rosemary), tarragon, sage, and several varieties of thyme. All of these are perennials in my part of North America, I just move them to a sheltered location for the winter. Even if you have to treat them as annuals in Toronto, it is really easy to have fresh herbs in the summer and autumn, and you can dry your stock for use during the winter.
So I go on lunch at work and get soup… I put on RUclips and the first video up on my suggestions was this one!! The same exact soup I’m eating for lunch!!
Glen and Julie have a lot of soup recipes up. You might explore them sometime. They also have some excellent tasting main dishes that are easily packable as lunches. When I was working, they were my go-to for lunch inspiration.
After 50 years of lunches, a large portion of my DNA is probably Campbell's beef and barley soup. The stuff is like crack. But there's no reason I can't throw together my own with this recipe. It looks amazing.
I think I may make this and watch Glens Hangar tonight
After trying Marmite in beefy stews or soups, I totally understand why you use it. Its earthy and brings out the deep beef flavors. I have to go to a specialty grocery that is nearly two hours away to buy it here.
I love beef and barley soup.
This soup looks amazing! I think I’ll go make it right now. It’s a snowy day in Iowa, so it’s a perfect soup day! Have you ever made mushroom ketchup? Is this something you would like to research and try? Thanks for your great recipes; I use them often. The tortilla hack was a game changer in our home!
My family lives in Iowa and I’ve been getting pictures all day! My family lives in Des Moines and Iowa City. I live in Oklahoma and am getting 1 inch tomorrow…
I think Julie will bring the biscuits up later. She really wanted one.
Mmmm, yum! My mom always cooks beef to that point. My daughter requests a family favourite whenever she's home and says "mine doesn't taste the same as yours!". I keep telling her it's because she doesn't cook the beef enough...
The soup looks good, Glen. Thought this might interest you. J. Kenji Lopez-Alt applies a technique for treating beef for stew that seems genius, and would probably work for soup as well. Rather than cubing the chuck, he slices and sears it in thick steaks. Then it's cubed and braised in an already aromatic broth. The separately cooked veggies are added at the end. There's a lot more to it, but basically this prevents the stew meat from getting dry and overcooked, which I find sometimes happens even though it's cooked in liquid. And the veggies don't get overcooked waiting on the meat to get tender.
Wow! I made this recipe for dinner tonight and it was a hit with both my wife and myself. The flavor is intense. Very beefy. Thanks for sharing with us.
Glad you liked it!!
I just saw your post, and I can't wait to make this soup. I had leftover chicken in the fridge, and just 15 minutes ago I decided to make chicken and barley soup in my instant pot using frozen peas, garlic, my home dehydrated onions, a jar of mushrooms, and home made chicken stock. I thought I had a can of carrots, but I couldn't find it. Anyway, it smells wonderful, and I can't wait to eat my lunch. Next week, beef and barley soup using your recipe. Just saw your addition of Marmite, and I have it in my pantry. Thank you.
Marmite makes all soups better!
We started using it because of Glenn now we need to find the same sized Jar that Glenn gets! Yes we have Marmite envy!
I live in the same metropolitan area as Glen and I can’t find the size jar he uses! All I can find are jars about the size of four tablespoons.
Yay! Another in the soup n stew series! Perfect for my weekly share dinner with a neighbour plan. Last week was the slow cooker white bean and chicken chili. This week will be a version of this! Have to see what’s in the pantry and on sale at ValuMart. Thanks Glen! You help to make the kitchen my happy place.
This is definitely soup and stew season! Warming comfort food!!!
I want to be that green pot, it's tasted so many delicious dishes...
I really like your discussion on substitutions and not being beholden to the letter of a recipe. Mix up your carbs, mix up your veggies, mix up the type of beef, mix up your spices! Experiment and have fun with it ❤.
Made a big batch of this recently (added a little ginger) and froze leftovers. Those helped me through omicron isolation.
Hey Glen, could you do a series (or just an episode or two) on your preferred brands of store bought ingredients and what to look out for and avoid? I noticed in some videos you'll mention how a once brand will be missing an important component and how another is a much better choice. Just curious.
wow that was alot of meat!! l absolutely love your channel especially the vintage recipes thank you
Interestingly, when I married my Canadian wife, she has Summer savoury in the pantry, and I was converted to using it. Never had it in my 32 years in the USA. Fast forward to 2014, and we’re living in Germany. So I Google it - in German, it’s called bohnenkraut - green been herbs. It’s a common herb for cooking green beans (bohnen) in Germany.
Amaze ing show you are a great host. Thank you
Beef and barley soup is an old favorite of mine, and it's different every time I make it.
Made some Beef and Barley stew/soup just this past weekend. I'm going to have to try some marmite/Vegemite next time. Thanks for the tip Glen
Great stuff! I’m all in with having pantry staples and buying what’s on sale for meat. Been doing that for years! Oh, this channel should be called “Glen Cooks and Friends Eat!”
We make a very similar soup/stew but cut the carrots a little larger. we also add other veggies such as rutabaga. As you usually say make it your own. Its a great bowl of warmth at the end of a cold winter day.
Missing the dumplings English staple beef stew and dumplings yum yum
Loved all the suggestions for alternative ingredients in the soup!
Since the pandemic I really plan out my shoppings most of the time. But since at least 6 months I added a similar process: going into the super market, grabbing the 50%-off meat that works best with the vegetables on sale and I am good to go. Mostly I am only doing it for the same day and I avoid cooking the same cut/meat more than twice a week, but it really helps to keep the creativity alive.
Love this style of soup! Growing up my mom made it with orzo instead of barley, and a packet of onion soup mix instead of beef stock - and of course a huge can of veg-all. Hah!
When I run out of things like marmite, I use some of the liquid going into the recipe to rinse out the jar. Amazing how much extra there can be! When it comes to tomato paste, seeing as I cook for one, I use the stuff in the tubes. Easier all round, and if there’s still a smidge left in the tube, in it goes. I mean, really…but I have to say, Glen, you do get carried away with the canned crushed tomatoes. I’ve made both the bean and bacon soup and the one pot beefaroni and both recipes have notes for next time to cut the amount of tomatoes back a bit. You have never otherwise steered me wrong, because I’m never deterred by a missing ancillary ingredient. There’s always something else, or doing without! Your style of cooking suits me. One pot, flexibility, a little adventure. 🇨🇦💕
I have the same shopping style. I keep my fridge and pantry staples stocked, and then I look for meat on sale. Cooking is easier when you can work from technique rather than formal recipes.
Yes, I shop two or three times a week and start at the meat and seafood counters, choose a few main ingredients, usually sale items, and then concoct meals based on what i find and shop the rest of the store to fill in any staples I'm low on and anything special needed for what I'm thinking about for the main ingredients (internet on the phone is a huge help!).
The mixing of ckn stock and beef stock is greatly underappreciated.
Love beef barley soup! I will make this. Thank you.
Beef barley is my comfort soup thanks for this recipe.
One of my favorite soups. It's on the list I make in the fall and put single servings in the freezer. Tomato, French onion, Italian Wedding, Wonton, and chicken stoop (noodles added when I serve it) are my other soups.
I made this last night to great acclaim. I couldn't locate the pearl barley after my husband had decided to reorganize the pantry for me (yes, that is a growl you heard in my voice), so I used lentils. I also didn't have Marmite or Vegemite, so I used a beef concentrate. Beef broth and broth. Thank you for this idea!
My goodness!! Another tomato paste devotee!!
Thanks for the validation, Glen!!
Thanks for this, will be making some to share with a good friend.
Dutch husband equals lots of soup of many flavours. This will be add to my soup collection. Thanks so much Glen
This sounds like a keeper, adding this to my repertoire 👍👍
It's winter in Canada so must be the stew season time for whatcha got stew . Have a great year all
Your shopping method is the same as mine. Glad to see I'm not alone!
Thanks Glen for this version and your options on ingredients...my hubby HATES mushrooms and celery and tomatoes so it is hard for me to appease him with a good beef barley soup...but he still asks for it occasionally. Based on this video, I will revise my recipe to use tomato paste and add the Marmite for flavour (and maybe still sneak in some very well diced celery and not tell him!!!)
I also don't do mushrooms.
I blend the veggies my family doesn't like and as long as they don't know, they enjoy it.
@@quicksilvertears921 Souper idea!!!
@@nancylindsay4255 love the pun.
@@quicksilvertears921 😄
i made this today, i had everything but the seasonings you used, I had bay leaf and Italian seasoning. i to mixed the beef and chicken stock. it was a hit with the family had warmed Italain bread to serve with it. Thank you for posting this 👍👍
Love, love, love beef barley soup! I was planning to make some soon with a leftover nub of prime rib I have in the freezer. I always put extra tomato paste in too, plus some diced tomatoes. Mmm. Biscuits. The quickest way to make biscuits is self-raising flour and whipping cream. Oh, and lots of grated cheese. Then I just pat it out into a rectangle or circle and cut squares or wedges.
Didn't he almost slap her hand away from the biscuits ! LOL No, that's another video!
Loved it. So simple flavors in this recipe, my results were great. I added a bit of red wine after the frying step and some beer after adding the beef stock. Superb 😋👍🏼!!
Oh my, Yummy!
Browning of tomato paste ......YUM !!!!!!!
What more can I say than YUMMY
I have made this three times now and I love it. I tried it with chicken stock, beef stock and vegetable stock. I prefer the vegetable stock out of the three the most. I upped the tomato paste to 2 tablespoons as well. And I did use lentils in one of them because I didn't have any barley (can't remember which one) and those were good as well. I will make this on a regular basis, it has a great flavor to it.
I put thyme in everything. Love it.
I think I'll have to try this method, but with oat. I usually use pork for soup, so beef would be good for a change.
Very cool ! An excellent explanation of the subject. I dare say, one of the very best I have seen here... Thanks! Laszlo Montreal Photog.
Another Marmite comment: I'd never even HEARD about using the stuff for beef until I started watching your channel. Tried it when I made the umami bomb cottage pie and it was such a hit I started adding it to stews, chili, and handmade burgers. I still can't stand the stuff on its own, but man do I love what it does with beef!
So comforting and flexible. I've got everything in my pantry/freezer right now and I think I'll add in a can of diced tomatoes too, just for fun.
Great video, thanks for adding options!
I'm from the US and I LIKE Marmite and consider it a clever addition. It's the *mushrooms* I can live without (literally; I'm VERY allergic to them)!
Talking about umami bombs, I do a maxed out version. Anchovies, T paste, garlic, Worcestershire, a splish of soy, a splash of fish sauces. I don't often have miso but I'll use it if I do. Whirl everything in the blender and spoon into ice cube trays and freeze. Then into a zip lock freezer bag by the dozen. Always on hand and just as quick to make as a single batch.
I made a bean and vegetable soup in my Crock-Pot last week. I don't think barley holds up well in the long cooking time of the Crock-pot so I prepared it separately and added some to the soup when I reheated before serving. Still very tasty. Thanks for the great videos, Glen!
I also put in tons of tomato paste. I can't help it, I love it.
This is just great! I have a piece of meat (20% off, not quite as good as your buy), I have pearl barley, and think I have all the other ingredients I want to use. I think I'll pass Marmite and summer savoury. I do have a lovely rosemary bush that's been growing outside for about three years (I DON't live in Canada), and I throw some of that in. Thank you for this recipe.
Julie if you want a biscuit there are plenty have one.
Nope. That's another video.
Haha, yeah, Glenn probably let her have one once the camera was off. Didn't want her reaction to them before filming that video 😀
Just take one from the bottom of the pile. No one will notice.
I love recipes like this, where you can use what you have, (and maybe experiment a little!). Thanks for sharing. :-)
I am the same kind of shopper and cook! I adapt and find a recipe to use what I have bought. We can eat very economically this way.
Just the ticket on our cold nights lately. Love beef and barley soup. There's something about the barley...it's just not the same with rice or beans. Has to be the barley and I've always got barley in the pantry. Funny, you guys shop like we do. Build out around staples with whatever is on sale. One thing I haven't seen in our markets lately and was quite economical...oxtail. Does anyone cook with it anymore? Can't find them anywhere.....
Such a tease with the biscuit.
I’ve been making Cape Malay curries lately and was taught to start with onion and the spices, then add the meat after about 15 mins. A little hot water is added as necessary to prevent burning. After 30-45 mins, the meat is browned anyway and the final result is amazing. There is more than one way to cook!
Planning your meals around what's on sale is definitely the way to go to economize.
My husband does the grocery shopping and first place he heads to is the discount rack be it meat or veg. We save alot that way. I must say that with all the different vegetables he gets from the racks, I am often finding new recipes just to use them up. It broadens my cooking knowledge, likes and dislikes :) That soup looks amazing. One staple here is always pot barley AND for cooking a .5 dark ale (beer can chicken etc.) Great taste without the price
When I make beef barley soup I like a heavy hand with the black pepper. I also add wild rice alongside the barley.
I purposely went out to get the ingredients today, even found Marmite! This turned out so delicious! Thanks for this, it's a true keeper!
That looks delicious! The only thing I would suggest is some warm bread, especially 'granary' bread (brown bread with seeds in the crumb), liberally covered with butter, to dip into your soup. Mmm. Now I'm hungry! :-D Thank you, Glen! :-D
THat looks amazing, the lentil suggestion is spot on, that variation I will try in the next couple of days. We are not a country with yeast extract (Marmite) but I don't think I need that
Hey Glen, totally with you on grocery shopping strategy. What's the point going in with a firm gameplan that calls for, say, cornish hens, when you get there and there are none available? I go in with an open mind and check the meat and seafood sections first to see what looks good or is on sale, and then proceed from there. As you say, it's important to have your pantry staples to allow that flexibility.
I just planted summer savory in the house, in my herb garden, just because you talk about it. I found seeds at Migardener and thought I would try it.
I made your beef bourguignon. It was amazing! Then I made it every week for several weeks!!
Summer savoury… never heard of it! I will look out for a plant of this, and I’ve never seen it for sale as a herb. (UK resident) I love the way you are not precious about the ingredients, offering up alternatives.