At the Artisan Markets a few weeks go, I had a cup of the most delicious beef and barley soup.
The following week I found myself craving the taste again, but I had a busy morning planned and didn’t have time to fuss over a pot on the stove. So I pulled out my Römertopfs and let all the ingredients simmer away in the oven.
The end result was a thick stoup (my friend Joanna’s term for a stew-like soup). It wasn’t quite as caramelised and unctuous as traditional versions, because I didn’t brown the meat and veg first (I was a bit pushed for time, and I didn’t want the extra washing up), but it was delicious nonetheless.
I used beef brisket (it was in the freezer) and assorted root vegetables. Below are approximate quantities and instructions – I filled two clay pots, so please reduce the amounts accordingly if you’re only planning to use one.
- Beef brisket, cut into small cubes (I used about a kilo in total)
- potatoes, 3 medium, peeled and diced
- swede, 1 large, peeled and diced
- celeriac, 1 large, peeled and diced
- carrots, 3 medium, peeled and diced
- onions, 2 medium, peeled and diced
- a couple of bay leaves
- plum tomatoes, 4 medium, diced
- Swiss brown mushrooms, 2 large, peeled, de-stemmed, and diced
- thyme, a few sprigs
- pearl barley, 1 cup per pot
- homemade beef stock, about 1 litre per pot or as much as needed to cover the ingredients
- salt and pepper
- Worcestershire sauce
1. Presoak the Römertopf base and lid in a sink of water while you prepare the ingredients. Arrange the oven shelves to fit the pots, but don’t turn the heat on yet.
2. Pile the ingredients into the wet base of the pot and season well with salt and pepper. Stir well, then pour over the stock. Add a splosh of Worcestershire sauce. Stir to combine, then cover with the wet lid and place the pot into the oven. Turn the heat up to 200C with fan.
3. Bake for two hours, pulling the pot(s) out every hour or so to stir. Then reduce the heat to 160C with fan and bake for a further one to two hours until the beef and barley are both tender. For the second half of the time, check the pot every half an hour or so, stirring and adding more hot water if needed (be careful not to add cold water to the hot pot).
This was warming and delicious and exactly what I was craving. I rang Carol and invited her over for lunch, and then froze boxes of leftovers for future meals. It’s so thick that it tends to defrost like a porridge rather than a soup, but I don’t mind at all!
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Yum, yum, yum! I’m about to throw a lowly old pea & ham soup into the slow cooker. Yours sounds delicious.
Yum, this sounds divine – and I haven’t had barley for years. My grandmother always used it is soups, but I’d forgotten all about it. Thanks for a timely reminder.
Yum :) It’s the weather for it. I haven’t tried beef & barley soup to eat or make. Hmmm. I’m about to add the makings of pumpkin soup to the slow cooker
I am going to do this Celia…I love barley, in the winter it makes everything better x
These soaps are good for vegetarians too. I just replace the meat with legumes or lentils. A lovely filling soup for cold winter days :-)
I love pearl barley additions to soups, casseroles, salads, whatever. Your dish sounds delectable. My recipe is more basic I simply stand in front of the fridge and grab whatever veggies are there, add tomatoes, water & seasoning and let ‘re rip till the aroma says it’s time to eat. Sometimes our local supermarket has a ham bone ($4) that I lay on the bottom the pan, that gives a nice smoky note. Yummy comfort food. Your posts always inspire me, thank you
Thank you for the inspiration this cold week! xx
Looks wonderfully warming. I’m about to put a barley soup in the slow cooker for tonight! :)
This looks very warm and welcoming Celia, especially for these cold, wintry days! I have never used pearl barley and it is on my list! I wish a bowl of your soup I could try right now!
What a grand idea to make soup in romertopfs in the oven. It looks fabulously hearty Celia.
Have a beautiful day.
:-) Mandy xo
I like the term stoup, that’s my kind of food :)
I like this….. yummmmy
Stoup!!! I love throwing a handful of pearl barley into the cooking pot too – so comforting and filling.
Yummy warm tummy food! that’s the best part of winter for me. Cooking up warm soup with lots of enriched grains and veg and a definite protein too!
Mmmmm, I love pearl barley (Big Man, less so :( ) and dishes like this really hit the spot! The word stoup is brilliant – reminds me of when I was travelling many years ago and somewhere in the world was selling these hippy looking skirts/trousers/wraparound things and my friend christened them “skrousers” – which for some silly reason still makes us giggle like schoolgirls!
You clever girl! I’m planning the week’s meals right now so this has gone on my list. Thank you. :)
Perfect winter food – and I assume could easily be done in the slow cooker…
I’ve been cold all day and this soup would warm me all the way to my bones. :)
I love a good beef and barley soup. This looks delicious! Stoups are the best, I enjoy a thick soup in the cooler weather.
this looks so good…just what we need in winter!!
Oh this is my type of recipe. Cut a bunch of stuff up, splosh in some liquids and leave it to fend for itself! I adore barley. I’m doing to try making a vegetarian version of this for me (I know, I know). xx
Bean and barley soup! Sounds perfect to me. :)
You have inspired me to make this on the weekend- I think I might try it in the slow cooker. I love a stoup!
Stoup!!! Love it !! xxx