beef barley soup?

Question

i love to make this but i never seem to get it right. i use fresh beef shanks for the broth and fresh vegies but something's missing. it just doesn't have the richness that you find in restaurants. anyone know why? also, how do i make it so the broth is thicker? i've tried okra but it doesn't work.

does it make a big difference if i use quick barley or pearl barley?

Answer 1

you could always start it with a rue, or add a constarch slurry to thicken it. here's a good recipe you can use as an outline...

2 tablespoons plus 1 teaspoon canola oil
One 1- 1/4 to 1-1/2 pounds beef shin on the bone, trimmed of excess fat
Kosher salt and freshly ground black pepper
1 carrot, diced
1/2 onion, diced
1 stalk celery, diced
6 cups water
1/2 teaspoon dried thyme
1/3 cup pearl barley, rinsed
1 cup chopped canned tomato
1 tablespoon unsalted butter
3/4 pound medium-sized button mushrooms, brushed, trimmed, and quartered
3 tablespoons minced flat-leaf parsley

Heat a large soup pot or Dutch oven over medium-high heat; add 2 tablespoons of the oil. Season the meat generously with salt and pepper. Sear the meat on all sides until well browned; this will take about 15 minutes. Set the meat aside and wipe the pan out with a paper towel. Lower the heat to medium, add the oil to the pan. Add the carrot, onion, and celery to the pan and saute until tender, about 10 minutes. Return the meat to the pan with the water. Bring to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat is just tender. Add the thyme, barley, and tomato, continue to simmer the soup, covered, for 45 minutes.
Meanwhile, in a medium saute pan, heat the butter over medium-high heat, add the mushrooms and saute until golden, about 10 minutes. Season the mushrooms with salt and pepper to taste, and add them to the soup, and simmer for 15 minutes more. Remove the meat from the soup; cut the meat from the bone and dice. Skim any fat from the surface of the soup with a ladle or large spoon. Return the meat to the soup with the parsley. Season the soup with salt and pepper to taste. Serve in warm bowls.
Cook's Note: If making the soup in advance, adjust the consistency of the soup when re-heating with water, since the barley has a tendency to absorb the broth.

Answer 2

Try taking a little bit of the barley out of the soup once it's done and blend it. Add it back to the pot, to make it thicker. For the richness, a lot of places will fry up a few pieces of bacon to render the fat. Then remove the bacon from the pan and braise the shanks in it. When you add the liquid to the pot scrape up all the bits off the bottom of the pan.

Answer 3

Here is a nice variation that sounds really great, I Hope you like it

BEEF BARLEY STROGANOFF STEW

1 lb. beef stew meat, cut into 1/4" strips
1/2 c. onion, chopped
1 garlic clove, minced
1 can (10 oz.) beef broth
1 c. water
1/8 tsp. pepper
1/2 c. sour cream
1/2 c. barley
2 tbsp. catsup
1 tsp. paprika
2 c. mushroom slices

Brown meat, onion and garlic in 2 tablespoons oil in 3-4 quart saucepan. Stir in remaining ingredients except mushrooms and sour cream. Bring mixture to a boil. Cover. Cook over low heat about 1 hour and 15 minutes. Add mushrooms. Continue cooking 15 minutes. Remove from heat. Stir in sour cream. Sprinkle with chopped parsley to serve, if desired.

Answer 4

roast beef works with the fat u trim off it. onions also add to the flavor and garlic powder so... if i were to make it and i have never made it before i would: boil down roast beef into a broth get some beef marrow bones in there use about a 2 tablespoons of onion powder 2 tbls of salt 1 tablespoon of garlic powder as a base... (more or less to your liking) then later on after it cooks down alittle (water evaporates... it concentrates the flavor) add your veggies/pasta or whatever u want in there

Answer 5

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Answer 6

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