Gordon Ramsay Beef Barley Soup Recipe: An Amazing Ultimate Guide Recipe

Introduction

This hearty beef barley soup is a comforting dish full of rich flavors and nourishing ingredients. Inspired by Gordon Ramsay’s recipe, it combines tender beef, wholesome barley, and fresh vegetables for a satisfying meal perfect for any time of year.

Ingredients

• 1 pound beef chuck, cut into 1-inch cubes
• ½ cup pearl barley
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup mushrooms, sliced
• 6 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley, for garnish (optional)

Instructions

1. Step 1: In a large pot, heat the olive oil over medium-high heat.
2. Step 2: Add the beef cubes, season with salt and pepper, and brown on all sides for 5 to 7 minutes. Remove the beef and set aside.
3. Step 3: In the same pot, add onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are soft.
4. Step 4: Stir in minced garlic and sliced mushrooms. Cook for 2 to 3 minutes until fragrant.
5. Step 5: Add tomato paste and cook for another minute to deepen the flavors.
6. Step 6: Return the browned beef to the pot.
7. Step 7: Pour in beef broth, then add pearl barley, dried thyme, and bay leaf. Stir to combine.
8. Step 8: Bring mixture to a boil, then reduce heat to low. Cover and simmer for about 1 hour, or until beef is tender and barley is cooked through.
9. Step 9: Taste the soup and adjust seasoning with salt and pepper as needed.
10. Step 10: Remove bay leaf before serving and garnish with fresh parsley if desired.

Tips & Variations

• For extra depth, brown the mushrooms separately before adding them to the soup.
• Swap beef chuck with stew beef or short ribs for different textures.
• Substitute pearl barley with steel-cut oats or rice if preferred.
• Add a splash of Worcestershire sauce or soy sauce for a richer umami flavor.
• Include diced potatoes or parsnips for more hearty vegetables.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a bit of water or broth if needed to loosen the consistency. This soup also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in a slow cooker?

Yes, after browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Add broth, barley, and seasonings, then cook on low for 6 to 8 hours or until beef is tender and barley is cooked.

Is pearl barley gluten-free?

No, pearl barley contains gluten. If you need a gluten-free option, substitute barley with gluten-free grains like quinoa, rice, or certified gluten-free oats.

Gordon Ramsay Beef Barley Soup Recipe: An Amazing Ultimate Guide Recipe

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★★★★★

4.6 from 58 reviews

Gordon Ramsay’s Beef Barley Soup is a comforting and hearty dish packed with tender beef, nutritious pearl barley, and a medley of vegetables simmered to perfection in a flavorful beef broth. This nutritious soup is perfect for a warming meal any day of the year.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: British

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 pound beef chuck, cut into 1-inch cubes
• ½ cup pearl barley
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup mushrooms, sliced
• 6 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley, for garnish (optional)

Instructions

1. Heat the Olive Oil: In a large pot, heat the olive oil over medium-high heat to prepare for browning the beef and sautéing the vegetables.
2. Brown the Beef: Add the beef cubes to the pot, season with salt and pepper, and brown on all sides for 5-7 minutes to develop rich flavor. Once browned, remove the beef and set aside.
3. Sauté Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes until the vegetables begin to soften and release their aroma.
4. Add Garlic and Mushrooms: Stir in minced garlic and sliced mushrooms, cooking for 2-3 minutes until fragrant and slightly tender.
5. Mix in Tomato Paste: Add the tomato paste to the vegetables and cook for another minute, stirring to deepen the flavor base of the soup.
6. Return Beef to the Pot: Place the browned beef cubes back into the pot, combining them with the sautéed vegetables and tomato paste.
7. Add Broth and Seasonings: Pour in the beef broth, add pearl barley, dried thyme, and bay leaf. Stir well to mix all ingredients evenly.
8. Simmer the Soup: Bring the soup mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for about 1 hour, until the beef is tender and the barley is fully cooked.
9. Adjust Seasoning: Taste the soup and add salt and pepper as needed to balance the flavors.
10. Garnish and Serve: Remove the bay leaf and garnish with fresh parsley if desired before serving hot for a nourishing meal.

Notes

• For a thicker soup, you can cook the barley a bit longer or add a slurry of cornstarch and water to the simmering soup.
• Beef chuck is preferred for its flavor and tenderness after long cooking.
• Use low-sodium beef broth to control the salt level in the soup.
• This soup keeps well refrigerated for up to 3 days and freezes nicely for future meals.
• Garnishing with parsley adds freshness and a burst of color.

Keywords: beef barley soup, Gordon Ramsay soup, hearty beef soup, pearl barley soup, comforting soup recipe