Beef Shank Barley Soup Recipes

HEARTY BEEF AND BARLEY SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.

BEEF AND BARLEY SOUP I

Steps:

• Place beef bones in a large size slow cooker. Add salt, celery stalks, onion, bouquets garnis, pepper, carrots, parsley and garlic. Fill slow cooker within 2 inches of the top with hot water and cook for 6 hours, covered on high heat, stirring occasionally.
• Add barley and cook for 2 more hours stirring occasionally or until meat can easily be removed from bones.
• Remove and discard onion, bouquets garnis, celery, and parsley.
• Transfer bones to a dish and remove meat from bones, being careful not to take off cartilage or gristle. Place meat back into soup, stir, and serve.

CHEF JOHN'S BEEF AND BARLEY STEW

Steps:

• Season beef all over with kosher salt and black pepper.
• Heat vegetable oil in a large pot over high heat. Cook beef in hot oil until browned on both sides, about 10 minutes. Transfer beef to a plate.
• Reduce heat to medium, and stir onion into the same pot with a pinch of salt. Cook and stir until onion is soft and translucent, 4 to 5 minutes. Stir garlic into onion; cook and stir until fragrant, about 1 minute.
• Stir tomato paste into onion mixture; cook and stir until tomato paste is brick red, 2 to 3 minutes. Pour broth into onion mixture. Add celery, carrots, bay leaf, and rosemary. Return beef with any accumulated juices to pot; push beef down to cover with cooking liquid.
• Bring broth mixture to a simmer, reduce heat to low, cover the pot, and cook until beef is fork-tender, 2 to 3 hours. Transfer beef to a bowl.
• Pour barley into cooking liquid, bring to a simmer, and cook until barley is tender, about 45 minutes. Return beef to pot, cover the pot, and cook until heated through, about 10 minutes. Season with salt. Ladle stew into bowls and garnish with parsley and horseradish.

BEEF BARLEY SOUP WITH WILD MUSHROOMS AND PARSNIPS

Steps:

• Heat oil in heavy large pot over medium-high heat. Add mushrooms and onions. Sauté until mushrooms brown, about 18 minutes. Add celery and garlic and stir 1 minute. Add beef shank slices and all remaining ingredients. Bring to boil. Reduce heat to medium-low. Cover and simmer until meat is tender, about 1 1/2 hours. Remove from heat.
• Using tongs, remove meat from pot. Cool slightly. Remove meat from bones; discard bones and any tough connective tissue. Cut meat into bite-size pieces and return to soup. Season soup to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly at room temperature. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat.)

DUTCH OVEN BEEF BARLEY SOUP

Steps:

• In a Dutch oven or soup kettle, place soup bones, water, onion, bouillon, vinegar, salt, pepper and bay leaves. Slowly bring to a boil; skim foam with a slotted spoon. Reduce heat; cover and simmer for 3-4 hours. Discard bay leaves. Set bones aside to cool; remove meat from bones and dice. Skim fat from the broth surface. Add meat, carrots, celery, potatoes, barley, thyme and dill. Cover and cook for 1 hour or until barley and vegetables are tender.

BEEF SHANK & BARLEY SOUP

Steps:

• In 8 quart Dutch oven in hot oil, brown beef shanks on both sides. Remove to a plate.
• In pan drippings, cook carrots, celery, onions and mushrooms until lightly browned.
• Cut meat from bones into bite-sized pieces and return meat AND bones to Dutch oven.
• Add barley, salt, oregano, pepper, bouillon cubes, and 11 cups of water.
• Heat to boil, reduce heat, cover and simmer 1 1/2 hours until beef and barley are tender.
• Discard bones, skim fat from liquid.
• Add spinach to pot, bring back to boil, reduce heat and simmer, covered, 10 minutes.

RICH BEEF BARLEY SOUP

Steps:

• Heat the olive oil in a large pot, add the oxtails or beef shanks, and cook on medium high heat for about 10 minutes - turning so that the meat is browned on all sides. Remove the beef with a slotted spoon and reserve.
• Add the leeks, carrots, onion, and celery to the pot and cook over medium heat, stirring frequently, until the vegetables are wilted and just starting to brown.
• Add the beef, thyme sprigs, bay leaves, broth, salt, and pepper to the pot.
• Raise the heat and bring the soup to a boil. Lower the heat, cover and simmer for 1 hour.
• While the soup is simmering, bring 4 cups of water to a boil, and the barley, and simmer uncovered for 30 minutes. Drain the barley and set aside.
• After simmering for an hour, remove the bay leaves, thyme sprigs, and beef from the soup. Allow the beef to cool, remove the beef from the bones, cut into small pieces (being sure to remove and fat or tough pieces), and return the beef to the soup along with the barley.
• Simmer (covered) for another 20 minutes or until the barley is tender. Taste for seasonings, adding additional salt or pepper if necessary.
• Serve hot.

BEEF SHANK SOUP WITH VEGETABLES

Steps:

• Brown the beef shanks in the olive oil until nice and browned. Add water and cook until the beef falls off of the bone and the marrow is cooked out of the center of the bones, about 3 hours.
• Strain the broth through several changes of wet paper towels to get rid of the icky little protein globs and fat. Remove meat from the bones, remove the fat and dice the meat.
• Wash the pot and add a little more olive oil and carrots, onion, celery and cabbage and cook on medium heat until they are beginning to color.
• Add the meat, stock, broth and the remaining veggies, barley and spices and cook on medium low for a couple of hours. Remove the bay leaf.
• Taste it to see if you need to adjust the salt or pepper. This holds nicely in a crock pot for hours.

BEEF, BARLEY, AND VEGETABLE SOUP

Steps:

• Heat oil in large pot over medium-high heat. Add stew meat and bones; sauté until beef is dark brown, about 8 minutes. Transfer beef and bones to plate. Add celery, onion, and barley to pot. Sauté until onion is golden, about 15 minutes. Add 4 cups water, beef broth, tomatoes with juices, corn, okra, bay leaves, and garlic powder. Return beef and bones to pot and bring to boil. Reduce heat to medium-low and simmer uncovered until beef is almost tender, about 1 hour.
• Add peas and 1 1/2 teaspoons hot pepper sauce to soup. Cover and simmer until beef is tender, about 30 minutes longer. Season with salt, pepper, and more hot pepper sauce, if desired.