Many, many years ago, just home from the hospital with our second child, my mother-in-law sent over Beef & Barley Soup. Talk about a hug! I still remember how delicious it was and grateful it made me feel.
That barley and beef soup does look so delicious and I love soups and my grandmother use to make it for us decades ago and we loved it with the cornbread we had. Since growing up I have not cooked any, but have eaten some when eating out at one Chinese restaurant. Be safe and may God continue to Bless you, and your family during these times of lock down.
I made corn bread this morning experimenting and I added green chili salsa (instead of milk)and a spoon of honey yogurt to a box mix and some bacon bits along with the eggs...OMG!!! I NOW LOVE cornbread!!! Lol
You should invest in a camera pointing at the food and a camera pointing at you. You're missing some perfect shots that Adam Ragusea has and you have the better expertise.
Oh Yum!!! One of my favorites!!! These days I do a lot of "outreach" volunteering feeding our unsheltered population in my community...soup is ALWAYS the MOST popular thing I show up with....I love feeding soup, home made, to cold hungry weary folks...I see such a joyous person after their belly is filled with such deliciousness made with LOVE....
Also... I want to make your beef barley soup but I will cut up a piece of Chuck roast instead of buying the cubes for stew meat. Searing never turns out like yours In the video. I can see I am doing something wrong.
I often make soups especially on cold, winter Calgary days. I have made beef & barley and it is very comforting, but now I want to try your recipe. Take care and stay healthy!
Good morning Christine this is quite a while after you posted this video but I'm going to mention it anyways. Got up this morning at 9 a.m it was -42 degrees outside I live in Saskatchewan. It has warmed up considerably since then it just now only-40 degrees. Guess what I will be making today you bet beef barley soup hahaha. Love your cooking take care and stay safe.
haha ! I love that Canadian prarie sense of humour. I'm sure it felt balmy by the end of the day ...like - 35 or so? I'm so glad you made the beef and barley soup. How did you love it? Stay warm.
Best best best beef barley soup I’ve ever had. Pains me to say it, but it’s even better than mom’s. ( please don’t tell her I said it.). Truly a fantastic recipe. Follow it to a T, you won’t be sorry.
Here in Singapore, while staying home, I watch this Canadian channel, Makeful, daily (I’ve never watched that much TV in my life! 😆). And there is this program Fearless in the Kitchen S2 that runs over and over again with different and sometimes same episodes and guess what, I don’t get tired watching over and over because of YOU and your lovely humor, Christine! And when I “searched” you on RU-vid, I found you!! 🙃 Thank you for sharing such great recipes! And this beef and barley soup looked so comforting and I hope to be able to copy that real soon. 👍👍👍
Jan Lim oh wow that’s so funny that Fearless is airing no in Singapore. Did I mention how much I love it there ? The food. 👏👏👏. I hope you see my show that we shot throughout Asia and in Singapore “ Confucius was a Foodie”. Be safe
The food that binds! 🤣 I didn’t know about Confucius was a Foodie and will surely look it up! Thanks. How you can whip up a meal so effortlessly on Fearless in the Kitchen always amaze me! Be safe, be strong, be healthy!
People talk about chicken soup as Jewish Penicillin, given a choice, I would rather have homemade beef and barley soup. I think it's my favourite soup, nothing against chicken soup though. Stay safe wherever you are, this storm will end.
I made this for dinner last night. Amazing! It took me back to when I was a little girl, sitting in my Grandmother's kitchen. She would always make me eat soup, especially this one. I added a bit of finely minced fresh rosemary and it was lovely. Thank you!
Just found your channel ! EXCELLENT ! Going to make this and your mushroom soup too 👍😍❤️Can’t wait to try more of your recipes too ❤️You should have a show on Food Network ❤️❤️👍👍👍
Thank you so much ! Hope you make all the soups. Thank you .. I have been on the Food Network in Canada for a while now , so perhaps a US show could be in my future. Be well and see you in the kitchen
Thanks Christine, I will make this right now, you are the best! I'm from Aylmer, Qc. I'm rather lazy and is it okay to use my slicer for the carrots and celery instead of chopping?
The soup was great, next time I'll put less barley did not listen to your advice used a bit more than half a cup way too much, this stuff grows haha! I'm 78 and still trying, soup made many meals for me and hubby. Thanks again. How's your home made beans my husband of 50 years has been looking for bean recipe like the ones you buy in the store, he calls them white beans. I have tried different recipes but can't get them the way his mother used to make them. I will try them with lard and onions, do you think this would be good.
I froze my dill and parsley and it works like a charm. Thank you for this excellent tip. No more waste and I always have it on hand. It's like freeze dried herbs. Would it work for coriander and thyme? Love this tip. 😁
I am not very experienced in traxana but I buy it either soured or not in a package and just boil it in water , seasoned with salt and some cheese like a pilaf. The package usually has some decent directions. I hope this helps .
Folks, it will help if you understand barley better, so here are some pointers. When barley is harvested, each grain sits inside a tough, inedible husk. The first task is to remove this husk. Such barley is called "Hulled Barley" because it has had this husk or "hull" removed. Hulled Barley has 100% of the thin, edible (and healthy for you) bran still covering each grain. This is the barley-equivalent of brown rice, if you will, and just like brown rice is chewier than white rice, Hulled Barley is chewier than Pearled Barley. Also, just like brown rice, Hulled Barley requires more time to cook. When the barley producer polishes off all of this bran coating the resulting product is called "Pearled Barley" because the resulting grain is white and rounder, much like a little pearl. This is the barley-equivalent of white rice, if you will, and just like white rice is softer than brown rice, Pearled Barley is softer than Hulled Barley. Also, just like white rice, Pearled Barley requires less time to cook. In between these two types of barley is what is called "Pot Barley." Pot Barley has only SOME of the brain polished off the grain, resulting in a SLIGHTLY chewier, SLIGHTLY more nutritious barley product than Pearled Barley. As you can imagine, its chewiness falls between Pearled Barley and Hulled Barley, and its cooking time falls between Pearled Barley and Hulled Barley as well. PLEASE make this recipe three times, each time using a different type of barley to see which one you like better. This is a really good recipe to test this. Also, consider making your favorite type of barley as a side dish in place of rice for a nice change of pace. I hope this helps.
This soup is gold star material. LOVED LOVED LOVED IT and so did everyone else. Thank you again Christine from Vancouver. The quarantine kitchen is a true gift right now
I'm not a big fan of chuck because it requires so much fat trimming and so long to tenderize. I prefer to use a cheap sirloin cut that tenderizes in about 45 minutes cut in 3/4" cubes. That keeps the mirepoix a little more firm. I have never tried squash or root vegetables. Looks like a nice touch. Another channel used a parsnip. I make smaller batches with 1lb of meat and about 1 quart vegetable broth with 1/2 cup of Bob's Redmill pearl barley. I also add a touch of either soy sauce, or Worcestershire sauce. I also like to put in 1 tbs of the tomato paste in the tube. I love that stuff.
You are a Joy to watch cook! I love the quarantine kitchen sign. Your tips are so helpful and I’m not new at cooking. But you make me rethink things I’ve done wrong. I could eat in your house any day😊😊😊
That meat needs to slow cook for 3 hours minimum. Too long in pan, too low a heat to sear. You fully cooked it before adding liquid. Then didn't continue long enough.
Not to change the subject, but you mentioned comfort foods, and yes, good savory soups are some of the best things. With that in mind, may I ask you to bring to us a good chicken corn soup recipe?
Thank you! I need as much normal life as I can get. Just found you and made the beef dish with a bottle of Pinot in it. I can’t spell the French word that starts with a b off the top of my head. This has a similar start to it. I even bought barley a few weeks ago. Thank you again for sharing your cooking with us down here in Wisconsin. I am surrounded by chaos and anger and hide in the house until I must go out.
Oh my goodness this recipe is brought back so many memories of my grandmother truly it was her favorite suit she was Canadian and she had to make it two or three times during the winter thank you for the good memory
my dad was a scots man from paisley. hes beef and barley soup was the one thing we all 6 kids just ate in silence...it was heaven. i have copied this recipe to the letter. and with english crusty bread and good butter i was 7 again. 10/10
That is so amazing. It's incredible how food has the power to transport us back to particular memory. I too love this soup and must definitely visit Scotland . Happy New Year
nawty two you could add potato but also you could just dredge the meat in a little flour before browning , that will give the soup a bit more body. Using a buy more barley also produces a thicker soup. I hope these help !
I miss you so much on television -- the viewers are the losers. You are amazing and keep up the good work! Best to you and your family for an amazing New Year!
This is a good.video I make a Scotch Broth soup regularly and was pleased to know that while the ingredients are a bit different, the basics remain the same. It was fun see myself in this. Now I just have to find where I can buy tomato paste in a tube. That would make my life easier.
Thanks so much Christine....this will be perfect for some elderly folks I know....gonna make it for them this week-end......and thanks for the Thyme and Rosemary tip......ur the best.....
Hi Christine . I love how you instruct cooking . I really love the way you explain details . That’s exactly how I like. I love cooking specially with quality ingredients. I enjoy watching you . God bless you.
I froze my dill and parsley and it works like a charm. Thank you for this excellent tip. No more waste and I always have it on hand. It's like freeze dried herbs. Would it work for coriander and thyme?
