Traditional Beef and Barley Soup Recipe

CHEF BILLY PARISI

Beef and barley is a fantastic hearty soup jam-packed with meat, root veggies, and barley.  It is a derivative of scotch broth which is classically made with lamb, and in some cases is all vegetarian, instead of beef.

– Beef – Pork Belly – Barley – Onions – Leeks – Carrots – Water – Herbs

Ingredients

White Scribbled Underline

STEP 1

Cook the chopped bacon until crisp and brown, and set aside.

STEP 2

Next, add in the cubed beef and cook until lightly browned and cooked throughout, and then also, set aside.

STEP 3

Pour in a bit of olive oil if there is not enough rendered meat fat in the pot and completely caramelize the onions and leeks until well browned about 30-35 minutes.

STEP 4

Stir in the garlic and cook for 1 to 2 minutes and then add in the cooked beef, bacon, prepared root vegetables, bay leaves, and beef stock.

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