Ingredients
Method
- Place the beef bones into a large slow cooker. Add salt, celery, onion, a bouquet garni, pepper, carrots, parsley, and garlic. Fill the slow cooker with hot water until it is within two inches of the top. Cover and cook on high for six hours, stirring occasionally.
- Add the barley and cook for two more hours, stirring occasionally, until the meat easily separates from the bones.
- Discard the onion, bouquet garni, celery, and parsley.
- Transfer the bones to a dish. Carefully remove the meat, avoiding any cartilage or gristle. Return the meat to the soup, stir, and serve.
Nutrition
Notes
Ingredient Swap: I love using pearl barley for its chewy texture, but if you only have quick-cooking barley, add it during the last 30 minutes of cooking to prevent it from becoming mushy.
Storage Tip: This soup stores wonderfully.
I let it cool completely, then keep it in airtight containers in the fridge for up to 5 days.
The flavors actually deepen overnight.
Make-
Ahead Secret: You can prepare the entire broth base a day in advance.
I often cook it through the first 6-hour stage, refrigerate it overnight, then skim the solidified fat off the top before adding the barley the next day.
Common Mistake: Don't skip skimming the fat after refrigeration.
I've found that removing that layer results in a cleaner, more flavorful broth that isn't greasy.
Serving Suggestion: I always serve this with a crusty loaf of bread for dipping.
A little extra fresh parsley chopped on top right before serving adds a bright, fresh note.
Equipment Note: If you don't have a slow cooker, I've made this in a heavy Dutch oven on the stovetop.
Simmer it on the lowest possible heat for the same amount of time, keeping the lid slightly ajar.