Comments on: beef, leek and barley soup

By: Sheena

Sheena — Mon, 30 Jan 2012 20:21:45 +0000

Delicious!!! Browned the short ribs first then added onion + celery + carrots, caraway seeds, thyme, and a bay leaf. Used 1/2 stock 1/2 water and whole grain hull-less barley instead of pearl. Making it again tonight and will add some kale this time around.

By: Jen

Jen — Sun, 29 Jan 2012 23:27:00 +0000

Making my first pot of the winter tonight with stock I prepared yesterday. I find it difficult to skim the fat when there are vegetable and barley bobbing around, so I tend to boil the short ribs in the stock for a time, remove them and skim the fat, and then add the vegetables. I let the ribs cool, cut them up and then throw them back in just before serving. Takes longer, obviously.

I saw your mention of Better than Bouillon. I wonder if I can find that in Toronto. When my cousin was in the UK, she also had stock pastes that were made largely from real meat. In Canada, I’ve heard that there is actually a failrly low cap on real meat content in dried bouillon products, which is why there is so much non-meat in powder and cubes. I have no idea what the rationale is.

By: Dorinda

Dorinda — Sun, 29 Jan 2012 19:47:50 +0000

This was as you said – really easy, and fantastic. I used beef stew meat and couldn’t get over how rich tasting and satisfying it is.

By: Janna

Janna — Mon, 23 Jan 2012 19:21:06 +0000

This is yummy! I chunked up some carrots and added them, and at the end spiked it with some sriracha. Took some to a friend who’s just had knee replacement surgery and he loved it.

By: Sheri

Sheri — Mon, 26 Dec 2011 02:13:22 +0000

Thank you. I made this as written several weeks ago and we LOVED this recipe as well as the wonderful aromas that filled our home. Will make again tomorrow with the left over bones from our prime rib Christmas dinner instead of short ribs and serve with some crusty french bread. Yum!

By: Maya

Maya — Fri, 16 Dec 2011 20:11:00 +0000

Thank you, thank you – I need three hours to get everything else done! I love your blog and check in almost every day. Thank you for the wonderful recipes, streaming daily life, and the yummy pictures.

By: Angelia

Angelia — Thu, 17 Nov 2011 19:33:00 +0000

Delicious with chicken thighs, added thyme, bay leaf, and several carrots. Went great with the Sally Lunn bread :)

By: Leda

Leda — Mon, 24 Oct 2011 00:31:44 +0000

Tried this excellent stew today. Was running late but able to pull together in 20 minutes. I browned the short ribs first in a little olive oil and then added the onions to the pan, so it was all sizzling together. As it was cooking, I continued to chop ingredients, so by the time I added everything in, the short ribs were nice and brown. I also added carrots, a wild mushroom mix, and escarole. I used the beef stock, which it seems from previous comments was the right idea. I poured in more barley than 1/2 cup as well. It came out to be more like a stew than a soup, but was perfect! My boyfriend said “you should feel free to make this any time, any day.”

By: Danielle

Danielle — Wed, 19 Oct 2011 20:10:45 +0000

Go to soup for the fall and winter. Thank you so much for sharing it!

By: MizDahlia

MizDahlia — Sun, 02 Oct 2011 23:47:00 +0000

Tee hee. Today I happened to check SK for “beef stew”. Clearly, I was channeling you from exactly three years ago. Great minds think alike? Or something.