Grammy's Kitchen · Beef Barley Soup · Beef Barley Soup
One of 21 beef barley soup recipes we measured
from www.culinaryhill.com
It ranks #4 of 21 for broth richness among the beef barley soup recipes we compared. 101 cooks on www.culinaryhill.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 21.
| this recipe | typical | |
|---|---|---|
| liquid | 316% | 212% |
| vegetables and beans | 86% | 47% |
| aromatics | 34% | 34% |
| fat | 3% | 3% |
| salt | 0% | 1% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound boneless beef chuck ( or stew meat, cut into 1-inch cubes (see note 1)) |
| Salt and freshly ground black pepper | |
| 14 g | 1 tablespoon olive oil |
| 150 g | 1 large onion (peeled and diced (about 2 cups)) |
| 122 g | 2 carrots (peeled and diced (about 1 cup)) |
| 40 g | 1 celery rib (sliced (about 1/2 cup)) |
| 227 g | 8 ounces mushrooms (trimmed and halved (see note 2)) |
| 6 g | 2 cloves garlic (minced) |
| 1 g | 1/2 teaspoon dried thyme (or 1/2 tablespoon fresh) |
| 480 g | 2 cups beef broth ((see note 3)) |
| 480 g | 2 cups chicken broth |
| 473 g | 2 cups water |
| 1/2 cup pearled barley ((see note 4)) | |
| 1 g | 1 bay leaf |
| Salt and freshly ground black pepper |
Method: 4 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I just want to say that this soup is just the best! I have been making it now for a couple of years and I do not change anything (other than maybe throwing in some better than boullion for a little extra flavor. I do not add addtional salt when I do this.) ” — a cook, 5.0★
“I have made Beef Barley Soup many times, but this is hands down the best I have ever made! I followed the recipe exactly as written, but cooked it on the stove in my enameled cast iron dutch oven. Just WOW!” — a cook, 5.0★