Beef and Barley Soup Recipe

In a large pot over medium heat, add in the bacon and cook until crisp and brown, which takes about 8-10 minutes.

Remove the bacon lardons and set aside. Add the cubed beef into the pot, turn the heat up slightly to medium-high, and cook until the meat is browned and cooked through, which takes about 10 minutes.

Take the beef out and set it to the side.

If there is not enough rendered bacon or meat fat in the pot, then add in the optional olive oil and over low heat, caramelize the onions and leeks for 30-35 minutes or until they are well browned. Stir occasionally.

Add in the garlic and cook for 1 to 2 minutes before adding back in the beef, bacon, carrots, celery, parsnips, turnips, bay leaves, and beef stock and cook over low to medium heat for 60 minutes or until the vegetables and beef are tender.

Pour in the barley, give it a stir, and cook for 30-35 minutes over low to medium heat for 30-35 minutes or until the barley is cooked.

Finish with herbs, salt, and pepper, and serve.