Beef barley soups
The Question
This was just the thing for the rainy day we’re having, and made enough for lunches in the next couple of days too. Lots of beefy umami flavour.
I used a large leek instead of an onion and added a tablespoon of tomato paste plus a half teaspoon of vegemite for umami. The 2 kg cut of beef was very expensive so I’m glad it turned out so well.
I’ll refrigerate it tonight and skim the excess fat off the surface tomorrow when it’s hardened.
Follow the Serious Eats beef barley soup recipe as your foundation, then add 1-2 teaspoons of Vegemite or Marmite during cooking for enhanced umami depth. Cook barley separately in the same broth to prevent texture degradation during storage.
Best Method
The recommended approach centers on the Serious Eats beef barley soup recipe (https://www.seriouseats.com/beef-barley-soup-recipe). Multiple cooks have successfully enhanced this base by incorporating 1-2 teaspoons of Vegemite during the cooking process—originally developed for their beef barley stew recipe but equally effective in the soup version. The Serious Eats technique produces consistent results with both soup and stew variations using nearly identical methods.
Alternative Approaches
Cook barley separately using the same broth prepared for the soup base. Add the pre-cooked barley directly to individual serving bowls rather than incorporating it into the main soup pot. This method prevents the barley from absorbing excess liquid during storage and maintains optimal texture for leftovers.
Where Cooks Disagree
Barley cooking method: Some cooks add raw barley directly to the soup pot for a one-pot approach, while others cook barley separately in the soup broth before adding it to individual bowls. The separate-cooking advocates argue this prevents mushiness during overnight storage, similar to pasta's tendency to deteriorate in liquid.
Common Mistakes
Leaving cooked barley in the soup overnight causes texture degradation. Experienced cooks report that barley behaves like pasta when stored in liquid—becoming mushy and overabsorbed. Remove barley before refrigerating or cook it separately for each serving.
Food Safety Notes
No specific food safety concerns were identified in community testing.