Traditional Beef and Barley Soup Recipe

By Chef Billy Parisi · 180 min

Ingredients

Instructions

1. In a large pot over medium heat, cook the bacon until crisp and brown, about 8-10 minutes. Remove and set aside.
2. Turn the heat up to medium-high, add the beef and cook until browned and cooked through, about 10 minutes. Remove and set aside.
3. If there is not enough rendered fat in the pot, add the olive oil. Over low heat, caramelise the onions and leeks for 30-35 minutes, stirring occasionally, until well browned.
4. Add the garlic and cook for 1 to 2 minutes.
5. Return the beef and bacon to the pot, then add the carrots, celery, parsnip, turnip, bay leaves and beef stock. Cook over low to medium heat for 60 minutes, until the vegetables and beef are tender.
6. Stir in the barley and cook over low to medium heat for 30-35 minutes, until the barley is cooked.
7. Finish with the herbs, salt and pepper, then serve.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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