This hearty and easy beef barley soup by Jamie Oliver is perfect for a warming, nutritious meal. Packed with tender stewing steak, wholesome pearl barley, and a medley of fresh vegetables, it’s a comforting dish you can whip up with pantry staples like Marmite and Worcestershire sauce. Serve with crusty soda bread for ultimate coziness.
Ingredients Needed
- 1 large knob of unsalted butter
- 1 splash of olive oil
- 500g (1.1 lb) diced stewing steak
- 1 tablespoon Marmite
- 1 splash Worcestershire sauce
- 1 red onion, peeled and chopped
- 2 carrots, peeled and chopped
- 3 sticks celery, trimmed and chopped
- 1 fresh bay leaf
- 1 sprig of fresh rosemary
- 1 tablespoon plain flour
- 2 litres (8 cups) of organic beef stock
- 150g (5.3 oz) pearl barley
- Sea salt and black pepper, to taste
How To Make Beef Barley Soup
- Brown the meat: Melt butter in a large pan over medium heat. Add a splash of olive oil and the diced stewing steak. Lightly brown the meat all over.
- Add flavor: Stir in the Marmite and Worcestershire sauce. Increase heat to high, stirring until the liquid evaporates.
- Prep vegetables: Peel, trim, and chop the onion, carrots, and celery.
- Soften vegetables: Add the chopped vegetables, bay leaf, and rosemary to the pan. Cover with a lid and cook over low heat until softened.
- Incorporate flour: Stir in the flour and cook for 1 minute. Pour in the beef stock, then season with sea salt and black pepper.
- Simmer: Bring the soup to a boil, then reduce to a simmer. Add the pearl barley and cook gently for 1 hour.
- Blend lightly: Remove the rosemary and bay leaf (if desired). Use a stick blender to partially blend the soup, leaving some chunky pieces for texture.
- Serve: Stir well and serve with hunks of soda bread for dunking.
Recipe Tips
- Brown the meat well: Take your time to brown the beef evenly. This step adds a deep, rich flavor to the soup that makes a big difference.
- Chop vegetables evenly: Cut the onion, carrots, and celery into similar-sized pieces so they cook evenly and blend seamlessly into the soup.
- Don’t skip the Marmite: Even if you’re not a fan, Marmite adds a subtle umami flavor that enhances the dish without overpowering it.
- Blend carefully: When using the stick blender, pulse lightly to keep some chunks for texture. Avoid over-blending to maintain the soup’s hearty feel.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover beef barley soup cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow the soup to cool completely, then pour it into a freezer-safe container, leaving space for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Pour the soup into a pot and heat on low to medium for 10-15 minutes, stirring occasionally, until it’s hot and ready to serve.
Nutrition Facts
Serving Size: 1 cup (242g)
- Calories: 321
- Total Fat: 9.9g
- Saturated Fat: 3.5g
- Total Carbohydrate: 26.4g
- Sugars: 4.3g
- Protein: 29.6g
Try More Jamie Oliver Recipes:
- Jamie Oliver Butternut Squash Soup
- Jamie Oliver Hot And Sour Soup
- Jamie Oliver Asparagus Soup
- Jamie Oliver Leek And Potato Soup
Jamie Oliver Beef Barley Soup
Description
This hearty and easy beef barley soup by Jamie Oliver is perfect for a warming, nutritious meal. Packed with tender stewing steak, wholesome pearl barley, and a medley of fresh vegetables, it’s a comforting dish you can whip up with pantry staples like Marmite and Worcestershire sauce. Serve with crusty soda bread for ultimate coziness.
Ingredients
Instructions
- Brown the meat: Melt butter in a large pan over medium heat. Add a splash of olive oil and the diced stewing steak. Lightly brown the meat all over.
- Add flavor: Stir in the Marmite and Worcestershire sauce. Increase heat to high, stirring until the liquid evaporates.
- Prep vegetables: Peel, trim, and chop the onion, carrots, and celery.
- Soften vegetables: Add the chopped vegetables, bay leaf, and rosemary to the pan. Cover with a lid and cook over low heat until softened.
- Incorporate flour: Stir in the flour and cook for 1 minute. Pour in the beef stock, then season with sea salt and black pepper.
- Simmer: Bring the soup to a boil, then reduce to a simmer. Add the pearl barley and cook gently for 1 hour.
- Blend lightly: Remove the rosemary and bay leaf (if desired). Use a stick blender to partially blend the soup, leaving some chunky pieces for texture.
- Serve: Stir well and serve with hunks of soda bread for dunking.
Notes
- Brown the meat well: Take your time to brown the beef evenly. This step adds a deep, rich flavor to the soup that makes a big difference.
- Chop vegetables evenly: Cut the onion, carrots, and celery into similar-sized pieces so they cook evenly and blend seamlessly into the soup.
- Don’t skip the Marmite: Even if you’re not a fan, Marmite adds a subtle umami flavor that enhances the dish without overpowering it.
- Blend carefully: When using the stick blender, pulse lightly to keep some chunks for texture. Avoid over-blending to maintain the soup’s hearty feel.
Jamie Oliver Beef Barley Soup