Beef Barley Soup

Published October 1, 2007.

Why this recipe works:

Most beef barley soups recipes that use the slow cooker are thin, bland, and vegetal. We set out to create a recipe in which the star ingredients—beef and barley—shone through. To build flavor from the onset, we browned the beef and vegetables before adding them to the slow cooker. A few… read more

Most beef barley soups recipes that use the slow cooker are thin, bland, and vegetal. We set out to create a recipe in which the star ingredients—beef and barley—shone through. To build flavor from the onset, we browned the beef and vegetables before adding them to the slow cooker. A few tablespoons of tomato paste—which we sautéed with the vegetables to bring out its flavor—gave our Beef Barley Soup a welcome sweetness and a satiny texture. To give our broth even more intense beef flavor, we added a couple of beef bones— easily found at the supermarket—to our beef broth base. Most slow-cooker beef barley soup recipes call for just 1/2 cup barley, but we found we needed twice as much to add the proper substance and heft to the soup.

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Serves 6 to 8

Beef shin bones or oxtails will work in place of the marrow bones. Since the barley will absorb liquid as it sits, leftovers should be thinned with water when reheated.

Ingredients

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