How I Make Beef And Barley Soup – Glen And Friends Cooking
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How I Make Beef And Barley Soup – Glen And Friends Cooking Beef & Barley Soup Recipe This beef and barley soup recipe is so …
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Making this today, replaced pearl barley with farro. Fingers crossed
Nice to see Glen work in airplane videos JUST to interprete his facial expressions in cooking videos.
I just planted summer savory in the house, in my herb garden, just because you talk about it. I found seeds at Migardener and thought I would try it.
I purposely went out to get the ingredients today, even found Marmite! This turned out so delicious! Thanks for this, it's a true keeper!
I never thought of using marmite or vegemite as a flavor base enhancer. Great idea.
Yum!! Looks delicious 👍
This is one for the cheap and tough cuts of meat. Shin of Beef, or Oxtail would be so good, especially if it's got some gelatine or even bone marrow in it. We miss out on so much flavour with our meat being off the bone.
Beef barley soup is my winter comfort food of choice and has been since I was a little kid.
Sounds like you should have made a list for the store. Bahahahahaaaa man I love beef and barley stew! I havent had it in ages as my family isn't into barley. But man I think I can smell this from Texas. Awesome recipe!!!
Put some broth in the marmite jar and shake it, then pour into soup.
I like that you don’t always follow the rules. I feel liberated!🥳
Makes me miss my Mom's beef and barley! One of my all time favorite soups. Gonna have to try this version too!
The soup looks good, Glen. Thought this might interest you. J. Kenji Lopez-Alt applies a technique for treating beef for stew that seems genius, and would probably work for soup as well. Rather than cubing the chuck, he slices and sears it in thick steaks. Then it's cubed and braised in an already aromatic broth. The separately cooked veggies are added at the end. There's a lot more to it, but basically this prevents the stew meat from getting dry and overcooked, which I find sometimes happens even though it's cooked in liquid. And the veggies don't get overcooked waiting on the meat to get tender.
One of my daughters became vegetarian… So if I can I cook vegetarian or sometimes with meat separately. I really miss stews or soups like this. I usually don't botter those for me alone.
My goodness!! Another tomato paste devotee!!
Thanks for the validation, Glen!!
Amaze ing show you are a great host. Thank you
Summer savoury… never heard of it! I will look out for a plant of this, and I’ve never seen it for sale as a herb. (UK resident) I love the way you are not precious about the ingredients, offering up alternatives.
Making a plan to go shopping is like making a plan for a fight… sure it would be nice if it was going according to plan but it never does. I always go to the clearance section first then the meats (although I have found a meat market in my area whos deals are stupid good), then the vegetables, because lets face it rarely is a sale on vegetables vs normal (in season) is going to make up for the sale vs regular price on meats. Having been an avid cook the pandemic has made me from a great cook to a legendary one. Chasing deals on factory food is never going to get you the same deal as knowing how to cook like someone from the early 1900s. Its all about technique, mother recipes, and repetition once you get those things then try to add weird unusual things. I was telling someone who was asking how long I cooked/ was cooking something for and I said when the muscle fibers slip along sheer lines, I realized they wanted a time and I had to explain 30 minutes might not be long enough where 34 might make it over cooked. I reached into the pan grabbed out two and said see this one is done and this one isnt but it will be in a couple of minutes. 10 years ago I would have been the one asking the question 5 years ago I would have known about the differences of the under/correctly/over cooked meat but not exactly when and how, now I can see it happening, because of the repetition (and the number of times I've over and under cooked it)
I always recommend your videos to people who have been cooking for a while as you are much more esoteric or philosophy driven and require more knowledge to get the most out of your videos, but boy howdy there's a bunch of knowledge just under the surface. Also how long is Jules standing off camera waiting to say hi friends, because i dont think she is just wondering by unless she is going over to ask why you are still in the kitchen.
You could have spared just one biscuit. Geez
It's winter in Canada so must be the stew season time for whatcha got stew . Have a great year all
If you buy barley, put the pkg. in the freezer for overnight or more. This'll ensure you don't have weevils that have hatched out in the pkg. while on the shelves in the store or your pantry. This kills the eggs that are always present as the FDA can't make laws that prevent their presence. Nice, eh?
One of my favorite soups. It's on the list I make in the fall and put single servings in the freezer. Tomato, French onion, Italian Wedding, Wonton, and chicken stoop (noodles added when I serve it) are my other soups.
Just the ticket on our cold nights lately. Love beef and barley soup. There's something about the barley…it's just not the same with rice or beans. Has to be the barley and I've always got barley in the pantry. Funny, you guys shop like we do. Build out around staples with whatever is on sale. One thing I haven't seen in our markets lately and was quite economical…oxtail. Does anyone cook with it anymore? Can't find them anywhere…..
My mothers first stop at the grocery store is to head back to the meat counter and to check the discounted meat, which she refers to as being the 'Used meat bin'.
I tried marmite after watching your videos, and I love it! I've been using it in soups and gravies and really like what it brings. It's a little tough to find in the US: Amazon carries it, but I'm sure I'm over paying. Thanks for the suggestion!
Ok so for us Americans that don't use marmite or vegemite….. what is it? Is it kind of like molasses? What kind of flavor does it have?
that looks really good! i love beef barley soup. barley has the same nutritional as oats btw, and tastes better. i hate oatmeal. looks and tastes like cement.
Give Jules a biscuit, jeez.
Biscuit? DENIED.
Aw, no fair biscuit blocking.
Method rather than measurement… Outstanding!
Seems like a recipe that would work with mutton too.
If you don't live in an are that has Marmite, Bovril of Vegemite then you should think about moving.
i made this today, i had everything but the seasonings you used, I had bay leaf and Italian seasoning. i to mixed the beef and chicken stock. it was a hit with the family had warmed Italain bread to serve with it. Thank you for posting this 👍👍
I used to watch Pearl Barley on the Ed Sullivan Show 🙂
Brow rice is a passable substitute for barley, because of it's similar "tooth". It also holds up in soups better than white rice.
If you don't like marmite and friends, replace it with a small sachet of 5-7 g bakers yeast.Boil to kill it. Its more subtle, more mushroomy. I discovered this a while back then Adam ragusea did a video on yeast extract…
i shop for sales too lmao. look for all that sale yellow sticker at lidl
Oh my goodness, this was absolutely delicious 😋 Thank you Glen!
THIS is a FANTASTIC cooking show: homey, contemporary, and personable! THIS is also the time of year for good beef and barley soup! As always, Glenn urges us to use what we like. I LIKE to share some of my favorite ingredients so… I do not like canned tomato puree; I use Amore concentrated tomato paste in tubes. Canned tomato puree or paste CAN be bitter. Then, one has an open can. With a fine tube product, one can add 'just enough.' I heartily SECOND Glenn's use of grapeseed oil! It has an agreeably neutral flavor and a very high smoking point. Sure, they grow a lot of vegetable rape in Canada and process it into 'Canola.' I do not like the flavor. And I don't like corn oil. The Niagara Peninsula also produces wonderful grapes. I vote for grapeseed oil.
Cider! (Homemade)
I am the same kind of shopper and cook! I adapt and find a recipe to use what I have bought. We can eat very economically this way.