← Back to Search Results
American
 Beef and Barley Soup

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Bonnie’s sister Meredith Spangenberg inspired this hearty soup, a favorite at her annual winter soup party.

Yield: 8 to 10 servings

Ingredients

  • 1 tablespoon oil
  • 1½ large onions, chopped (about 3 cups)
  • 4 cloves minced garlic
  • 4 ribs celery, chopped (about 3 cups)
  • 1 pound carrots, peeled and chunked
  • 2½ pounds bone-in beef shank
  • 8 cups water
  • ¾ cup chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
  • 1 cup pearl barley, rinsed and drained

Directions

1. Heat the oil in a 4-quart stock pot or saucepan over medium-high heat. Add the onions and garlic and cook over medium heat until the onions begin to caramelize, about 10 minutes. Add the celery and carrots; cook until vegetables soften, about 5 minutes. Push the vegetables to one side of the pot, add the beef, and brown both sides 3 to 5 minutes.

2. Add the water, ½ cup parsley, salt, and pepper. Bring to a boil over high heat, reduce to low, cover, and simmer until the beef is tender, at least 1 hour. Remove the beef and let cool. Remove the meat from the bone and the marrow from inside the bone, chop into bite-size pieces, and return to the pot along with the barley.

3. Cook, covered, for 45 minutes or until barley is tender. Taste and adjust seasoning. Serve sprinkled with the remaining parsley.


© 1995 Bonnie Tandy Leblang and Joanne Lamb Hayes
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 10 and includes 1/8 teaspoon of added salt per serving.

261kcal (13%)
69mg (7%)
11mg (19%)
397mcg RAE (13%)
744mg
46mg
28g
4g
5g
23g
44mg (15%)
417mg (17%)
3g (13%)
6g (9%)
4mg (20%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
food-to-live-by Food to Live By
by Myra Goodman
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
cooking-for-friends Cooking for Friends
by Gordon Ramsay
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
flavor Flavor
by Rocco DiSpirito
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?