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Sun Sep 9, 2018, 03:33 PM

Need advice for making beef barley soup.

It's getting cooler where I live, hooray! I made chicken stew yesterday, and in a couple of days I want to make a beef barley soup. My question is what kind of beef should I use? The last time I made it I think I used stew meat, and wasn't entirely happy with the result. I want something I can brown, then simmer for several hours, and end up with shredded beef.

Help!

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Reply Need advice for making beef barley soup. (Original post)
PoindexterOglethorpe Sep 2018 OP
Grasswire2 Sep 2018 #1
PoindexterOglethorpe Sep 2018 #3
Grasswire2 Sep 2018 #7
WheelWalker Sep 2018 #2
PoindexterOglethorpe Sep 2018 #4
we can do it Sep 2018 #13
katusha Sep 2018 #5
librechik Sep 2018 #6
SWBTATTReg Sep 2018 #8
Grasswire2 Sep 2018 #9
Grasswire2 Sep 2018 #10
PoindexterOglethorpe Sep 2018 #11
dhol82 Sep 2018 #12
shraby Sep 2018 #14
Alliepoo Sep 2018 #15
PoindexterOglethorpe Sep 2018 #16
pansypoo53219 Sep 2018 #19
dawg day Sep 2018 #17
pansypoo53219 Sep 2018 #20
pansypoo53219 Sep 2018 #18
Major Nikon Sep 2018 #21
dem in texas Sep 2018 #22
PoindexterOglethorpe Sep 2018 #23
spinbaby Sep 2018 #24

Response to PoindexterOglethorpe (Original post)

Sun Sep 9, 2018, 03:37 PM

1. That sounds soooo good.

Were you not happy with it because it wasn't flavorful enough? Or because the meat was tough?

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Response to Grasswire2 (Reply #1)

Sun Sep 9, 2018, 03:50 PM

3. The meat was tough.

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Response to PoindexterOglethorpe (Reply #3)

Sun Sep 9, 2018, 03:56 PM

7. Stew meat was likely appropriately "chuck".....but do you trust your butcher?

Is the meat USDA Choice?

You might cut the meat in smaller pieces for browning.

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Response to PoindexterOglethorpe (Original post)

Sun Sep 9, 2018, 03:42 PM

2. Use lamb.

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Response to WheelWalker (Reply #2)

Sun Sep 9, 2018, 03:51 PM

4. No, I want to make beef barley soup.

I really do not like lamb at all.

Although I appreciate the suggestion. I'm sure there are those reading who would love a lamb barley soup.

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Response to WheelWalker (Reply #2)

Sun Sep 9, 2018, 04:24 PM

13. Ick

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Response to PoindexterOglethorpe (Original post)

Sun Sep 9, 2018, 03:54 PM

5. use chuck

always good in soups and decently priced.
edited to add, chuck roast not ground chuck

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Response to PoindexterOglethorpe (Original post)

Sun Sep 9, 2018, 03:54 PM

6. something with a big bone in it that can cook for awhile and enrich the broth.

maybe bone in chuck roast. Me mum would insist on oxtail as more authentic.

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Response to PoindexterOglethorpe (Original post)

Sun Sep 9, 2018, 03:59 PM

8. Try making the beef barley w/ hamburger instead...I did this once and it came out ...

pretty good. Easy to cook the hamburger and ensure that it was cooked and of course the rest of the soup falls into place. Got me hungry, you!

Take care and happy eating!

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Response to PoindexterOglethorpe (Original post)

Sun Sep 9, 2018, 04:01 PM

9. all the google results for "tough stew meat" say to cook longer.

But I would make sure the meat is USDA choice first of all.

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Response to PoindexterOglethorpe (Original post)

Sun Sep 9, 2018, 04:05 PM

10. Martha Stewart says beef shoulder cut in half inch pieces. nt

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Response to PoindexterOglethorpe (Original post)

Sun Sep 9, 2018, 04:06 PM

11. Thanks for all the suggestions.

I think I'll try to get a bone in chuck.

And no, I don't have an actual butcher shop that I know of in my city. Just what's available at the local supermarket.

And I'll cook a whole lot longer this time.

For me, hamburger meat would not be right.

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Response to PoindexterOglethorpe (Reply #11)

Sun Sep 9, 2018, 04:10 PM

12. Just make sure it's just at a simmer. If you boil the meat it will get tough no matter what.

I like short ribs cooked for about three hours.
Also, make sure you through in some marrow bones for extra flavor.

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Response to PoindexterOglethorpe (Original post)

Sun Sep 9, 2018, 05:02 PM

14. When I make beef stew with barley, I use my left over roast. add carrots, onions, potatoes,

celery, barley, and peas. Toss in a packet of Lipton beefy onion soup mix and cook until done. Yummmmm

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Response to PoindexterOglethorpe (Original post)

Sun Sep 9, 2018, 05:09 PM

15. Round steak

When I make vegetable soup I put beef in it. I hate paying so much for the little packages of stew beef so I get a decent sized round steak, get out my kitchen shears and cut it up myself. Only takes a few minutes and it turns out great! I put the beef, onion, salt/pepper in a few inches of water and simmer it for a while by itself then add everything else and by the time the soup has cooked down the beef is tender. I think maybe your tough beef was because it wasnít cooked long enough. Beef barley soup sounds deeeelish! Itís rainy and chilly here in central Ohio-perfect day for a big pot of soup!

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Response to Alliepoo (Reply #15)

Sun Sep 9, 2018, 05:13 PM

16. I'll also take a look at the round stakes.

Thanks!

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Response to PoindexterOglethorpe (Reply #16)

Sun Sep 9, 2018, 07:58 PM

19. round does not have enough flavor. rump better, but not as fatty.

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Response to PoindexterOglethorpe (Original post)

Sun Sep 9, 2018, 07:31 PM

17. Rump roast in a slow cooker might work

Let it cook all day in something silly like coke or Dr. Pepper, then shred it up. Use the broth created to cook all the vegetables and barley, then add the shredded meat back, and heat through.

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Response to dawg day (Reply #17)

Sun Sep 9, 2018, 08:01 PM

20. TRY BEER. diet w/ do, but need to add a bit of sugar & beef bouillon.

ale to light + why spend more on guiness. had to fix the diet beer. not enuff flavor. fixed it on my 1st attempt.

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Response to PoindexterOglethorpe (Original post)

Sun Sep 9, 2018, 07:57 PM

18. avoid ox tails. ASPIC!!! NOOOOOOooooo! BRISKET, or chuck. both good for braising.

fatty. the ox tail soup was fine, but gross.

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Response to PoindexterOglethorpe (Original post)

Sun Sep 9, 2018, 09:06 PM

21. The secret to making tasty beef stew is don't stew the beef

I know this sounds strange, but the problem with stewing beef is while all the flavor gets imparted into the broth, the beef itself is rendered flavorless and a bit rubbery in texture.

What I like to use is commonly called a 7-bone roast, which is a beef chuck roast. It comes from the shoulder of the cow and the bone is shaped like a 7, so it's easy to find on the butcher counter.

What I do is cut the beef into cubes that are the thickness of the roast and save the bone for stewing. Put a couple of tablespoons of flour in a gallon ziplock and shake the beef inside to coat lightly with flour. In your stew pot, brown the meat over medium-high heat with some vegetable oil like corn, canola, or the one I like to use which is light olive oil. Be careful not to burn the meat as you'll be deglazing the pan and using it to stew the bone and whatever else you use in your barley soup.

I mix up some tomato paste and worchestire sauce to about the consistency of syrup and coat the beef cubes, then wrap them all up tightly in a couple of layers of aluminum foil. Bake in a 250F oven for about 4-5 hours.

After it's done cut a corner off the package and pour the liquid parts into your stew pot. Slice the beef into whatever size you want and add it to the stew pot right before serving.

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Response to PoindexterOglethorpe (Original post)

Mon Sep 10, 2018, 12:49 AM

22. Neck or Soup Bones

When I make beef barley soup, I am going for the broth, not the meat. Put the meat bones in the crockpot along with chopped onion, celery, little cabbage and plenty of whole garlic cloves, maybe a few bay leaves. I cover with water, add a few shakes Worcestershire and let it cook on low all night, the meat will be tender when done.

Next day, I strain the liquid and put in the soup pot. Keep the meat bones, discard all else. Chop some of the meat off the bones, add to beef stock, bring to simmer, add a finely chopped carrot, some frozen peas, let simmer about 10 minutes. I usually add 1/2 cup cold coffee to make the stock darker. If the flavor of the stock is not strong enough, I add my old kitchen stand by, a Knnors Caldo de Pollo cube.

I cook the barley separate and add to the soup and let simmer a few more minutes. I have also made this soup with noodles. I nearly always cook the starch ingredient (potatoes, rice, spaghetti; etc.) separately, then add to the soup. Nothing ruins a soup more than overcooking the starch, cooking separate gives you more control of the cooking processes involved in making a good soup.

To finish. taste, correct the seasoning.

What I am going for it a strong, flavorful beef broth with a little beef, some cooked barley and a few veggies for color. I keep everything that I add to the soup sparse, so the broth will be the star.

I usually end up with 4 to 5 quarts of soup and freeze what we don't eat in quart containers. I use leftover quart yogurt containers which I fill about 3/4 full, just right for 2 people. I keep my ink marker handy and write the name of soup and the date before putting in the freezer. Right now I have 2 containers of minestrone froze and I am going to make some split-pea soup this week.

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Response to PoindexterOglethorpe (Original post)

Mon Sep 10, 2018, 11:51 AM

23. Again, thanks to all for all the comments, suggestions, and recipes.

I knew I could depend on DU!

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Response to PoindexterOglethorpe (Original post)

Mon Sep 10, 2018, 07:59 PM

24. I just made it today

Beef broth, chopped leftover pot roast, barley, and a chopped up carrot. Cook til the barley is done.

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