Fall
Leeky Beef Barley Soup
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8 Reviews
KelseyB
September 14, 2023
In step 2 there is nothing saying to separate the meat from the bones. Was it supposed to fall off? I reread step 2 several times and am shaking my head at my own mistake. My short rib meat has now been cooked for 7 hours.
gingerroot
January 10, 2013
It's been cool, wet and windy here and this looks like the perfect supper soup. Yum.
hardlikearmour
January 10, 2013
Thanks, gingerroot! Out of curiosity, what's your definition of cool?
gingerroot
January 10, 2013
ha, I can only tell if you promise not to send me rotten tomatoes. Also, keep in mind we are not built for the cold, our blood or our homes. Hm, maybe mid 60's with gusty trade winds and rain?
aargersi
January 6, 2013
This sounds fantastic HLA - I love the bone stock. I think I need to try a venison version of this next time a nephew brings me some.
hardlikearmour
January 6, 2013
Thank you, A! I bet it would be great with venison - just pick a fairly loose-textured cut so it cooks up and just starts to fall apart in a 45-50 minute time frame.
lapadia
January 4, 2013
What a coincidence, I made beef/barley (only with farro) just the other day and thought about pulling some leeks out of the garden...it was too cold and rainy so didn't. Anyway, thanks for sharing your version and tips!
hardlikearmour
January 5, 2013
Beef soup is great with the weather we've been having! The leeks are really nice in it.
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