Beef Barley Stew with Leeks

A plate with soup that shows veggies, beef and barley. Soup is garnished with parsley.

This beef barley soup is made with lots of veggies and leftover prime rib roast from the holidays. A plate of this soup with some warm bread is just the perfect meal after so much indulging.

Course Main Course, Soup

Cuisine American, Mediterranean

Keyword beef barley soup with leeks, prime rib barley soup

Prep Time 10

Cook Time 6

Cooling time 1

Total Time 7 10

Servings servings

Calories 436kcal

Author Sonila

Equipment

1 Large Soup Pot
1 Fine Mesh Strainer
1 Wooden spoon

Ingredients

Bone Broth

leftover prime rib bones
1 red onion
2 celery stalks
2 carrots
3 bay leaves

Soup Ingredients

2 cups cubed leftover meat
2 tbsps olive oil
1 leek
2 carrots
2 celery ribs
1 tbsp marjoram
1 tbsp thyme
1.5 cups barley
water
fresh parsley
salt/pepper to taste
1 can diced tomatoes about 14 ozs

Instructions

Make bone broth out of prime rib bones

I used leftover prime rib bones but you can use beef shanks or any other beef cut with some bone in it.
Add bones, onion, carrots, celery and cover up with water. Add bay leaves in too. Set to boil, lower heat and cover pot. Let cook on low heat for about 5-6 hours.
Once cool, strain the broth and refrigerate till next day if needed to make the soup. Usually I get about 6 cups of broth.

Making Beef Barley Soup

Get a large soup pot (or Dutch Oven). Add 2 tbsps of olive oil and set to medium heat. Add diced celery, carrots and leeks. Saute until soft.
I cut the leftover meat in cubes, bite size. I had about 2 cups of beef leftover but you can use more or less as long as you have some leftover. Add beef cubes over veggies and using a wooden spoon stir to cook veggies and beef together.
Add barley, marjoram, thyme and salt & pepper. (about 1 tbsp sea salt and 0.5 tbsp black pepper but add salt pepper to your taste).
Pour broth over and 2 extra cups of water. So in total you need 8 cups of liquid since we stored 6 cups of broth previously.
Add diced tomatoes and continue stirring. Keep heat on medium and lower to medium low once soup boils.
Let cook for about half an hour. Taste that barley is soft and seasoning is on point. Let cook few extra minutes if needed and adjust for salt and seasonings. Let soup cool a bit, then serve with sourdough bread!! Garnish with fresh parsley as you serve and enjoy:)

Notes

Leftovers of this soup are even better the next day. Serve with warm bread and enjoy:).

Nutrition