Tuesday, November 10, 2015

“Homemade Beef Broth” & “Beef Barley Soup” For "Soupy Tuesday"

“Worries go down better with a bowl of soup" A Jewish Proverb

Welcome to “Soupy Tuesday.” For those of you that are new to my blog…For the next few months I will be sharing a recipe for a delicious easy soup. As the days get cooler and eventually colder, everyone enjoys a hot bowl of soup. If you would like to see a special recipe for soup or have one that you want to share just email me at (angellite13 [at] optimum [dot] net) or post something in the comments below. I will be happy to give you a shout out. Hope this keeps you warm and cozy for the next few months…

Last Tuesday I shared my recipe for “Homemade Chicken Stock,” today I am sharing with you a “Homemade Beef Stock.” Plus I have a warm and delicious soup called “Beef Barley Soup” that is simple and you can freeze leftovers for another day. That is if there are any leftovers! I hope that you enjoy these soups and if you print them out you can keep them in your recipe binder for other great dishes you may want to create…

Homemade Beef Broth

Roasting soup bones in the oven first gives hearty beef flavor to this basic stock. In addition to soups, use the beefy broth to provide extra flavor in stews, gravies, sauces and vegetable dishes.

Prep: 25 min.
Cook: 5-1/2 hours + chilling
Yield: 10 servings or about 2 1/2 quarts

4 pounds meaty beef soup bones

(beef shanks or short ribs)
3 medium carrots, cut into chunks
3 celery ribs, cut into chunks
2 medium onions, quartered
1/2 cup warm water
3 bay leaves
3 garlic cloves
8 to 10 whole peppercorns
3 to 4 sprigs fresh parsley
1 teaspoon each dried thyme, marjoram and oregano
3 quarts cold water

Preheat oven to 450°F. Place soup bones in a large roasting pan. Bake, uncovered, 30 minutes. Add carrots, celery and onions. Bake 30 minutes; drain fat. 

Beef  Stock
Using a slotted spoon, transfer bones and vegetables to a large Dutch oven. Add warm water to roasting pan; stir to loosen browned bits from pan. Transfer pan juices to Dutch oven. Add seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat; simmer, uncovered, 4-5 hours, skimming the surface as foam rises. If necessary, add hot water during the first 2 hours to keep ingredients covered.

Remove beef bones and set aside until cool enough to handle. If desired, remove meat from bones; discard bones and save meat for another use. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated up to 3 days or frozen 4-6 months.
Source of Beef Stock: Taste of Home


If you've been looking for a beef barley soup recipe that's made with good ingredients, then this easy soup recipe for you. Plus, you can pack up the leftovers to reheat the next day for lunch unless you have eaten it all up in one sitting….

Beef Barley Soup

"Beef  Barley Soup"

2 tablespoons vegetable oil
1 lb beef stew meat, cut into 1/2-inch chunks (see notes)
1 onion, chopped
8 oz sliced fresh mushrooms (your choice)
3 carrots, coarsely diced
1 (14.5-ounce) can diced tomatoes, not drained
8 cups home made beef broth (see above)
1 Bay Leaf
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup quick-cooking pearl barley

In a soup pot over high heat oil. Add beef, onion, mushrooms, and carrots and sauté 6 to 8 minutes, or until they begin to brown. Add diced tomatoes including the  liquid, beef broth, salt & pepper; bring to a boil. Reduce heat and simmer on low 30 minutes, or until beef is tender, stirring occasionally. Add barley and simmer an additional 15 to 20 minutes, or until barley is tender. Take out the Bay Leaf, and serve immediately with a good slice of thick bread and a big crisp green salad. Enjoy!

Notes: If you add more beef  and cut the liquid down a bit, this soup will be a little thicker…so it depends on how you like it…I love mine more soupy.
Source for Beef Barley Soup: Mr. Food

Everyone knows my friend Michéal Castaldo who is the living embodiment of authentic Italian culture for modern North Americans. A native of Calabria in the “tip of the toe” of Italy, Michéal is an accomplished pop-classical crossover singer of his native songs and a purveyor of his family-made, heirloom Italian luxury products in North America.

Michéal’s music is a life-long passion. His businesses began as gifts for friends from his family’s pursuits in Calabria. Today, in addition to performing his heart-warming Italian songs to adoring audiences, Michéal Castaldo rents his refurbished childhood home (Villetta Mimma Vittoria) in the heart of Calabria. He imports his family’s high-quality true extra virgin olive oil, Aceto balsamic vinegar and Musica perfume fragrances, as well as the planning and staging of full-service, high-end Italian-themed events through his Tuscan Weddings and Events division.

Michéal Castaldo Announces Extravergine, A Mediterranean Christmas Music Folio is available now on Amazon.com  A perfect way to enjoy the holidays with your family.

Michéal Castaldo’s first Christmas Music Folio, entitled Extravergine: A Mediterranean Christmas Folio, (in Italian, Natale nel Mediterraneo) offers up sacred, liturgical Christmas carols in Italian, and Latin in lead sheet form. Castaldo has arranged these carols completely with the power deserving of these immense classics. He uses special effects and proves that his novel interpretation of Christmas classics are ones to enjoy year after year.

The folio includes the music for 15 carols, including the following seasonal favorites: “Oh Santa Notte (Oh Holy Night),” “E Nato Il Bambino Gesu (What Child Is This?),” “Batte nel Cuore, Suona Natale (Little Drummer Boy),” a very upbeat, uplifting spirit for the Christmas Season, “Gioia Nel Mondo (Joy To The World),” “Puoi Sentire Quel' Che Sent Io? (Do You Hear What I Hear?),” “Astro Del Ciel (Silent Night).” In addition, “Piccolo Jesu,” an Italian translation by Castaldo of the well-known Polish carol, “Jezus Malusuenki.” Castaldo is said to be the first to perform this lovely carol in Italian on his “Extravergine” CD. Completing the perfect package, Castaldo also offers up a mash-up medley of “Day’o” (The banana boat song) and the classic Italian carol, “Gloria In Excelsis Deo,” as well as “Tu Scendi Dalle Stelle,” “Va Pensiero,” and “Adeste Fideles (Oh Come All Ye Faithful).” Rounding off the folio’s final musical selections are “Ave Maria,” “Panis Angelicus,” and Leonard Cohen’s “Allelulia.”

Extravergine does not shy away from embracing songs of faith. For Italian-Americans, the folio serves as an Italian language lesson. We know almost every song and can sing them in English. And now thanks to Castaldo’s translation efforts, we can grasp the meaning of a host of Italian words in the best way possible, through song. Playing these carols repeatedly, an Italian-American wanting to learn Italian can benefit by singing along with Castaldo arrangements. 

Till Next Time………………………………...

Copyright © 2015 “Family Plus Food Equals Love” All Rights Reserved


  1. Good evening dear Dottie ,
    I always make my own broth , except fish broth . Homemade broths gives your food that extra taste . I will try your recipe for broth , love the ingredients , nothing is wasted . I pends a couple of days making broth for the holidays , 'TIP' : I fill 1 quart freezer bags with broth , lay them flat in the freezer until frozen , I then stack them in small racks and put the in the freezer , the don't take up as much space and you never run out of broth for the holidays . I did a posy on it last year , I think I will repost it .
    Now the Beef Barley soup is heavenly , always looking for a different soup to keep on the stove .
    Thanks for the update on Michael , I now know what I will get hubby's aunt , I will go to Amazon to order her 'Extravergine' , she will love that , it's always nice to but a gift that you know someone will enjoy .
    I see my aunt Witcy visited you on your last post , We all love horror movies if they are done in good taste , one of my sisters has 'Texas Chainsaw Massacre' . I told her you did a post about your visit to Texas , I met you around that time .
    Witchy came back to leave you another comment , she laugh and said she was my aunt , I checked , I told her you know what she said . Witchy will be back , she is a character and so is her partner .
    Have a great week my friend and I will see you Friday . (((HUGS))) Nee :)

    1. Dear Nee,
      Thanks for your comment...Yes, there is nothing better than making your own stock, The ingredients is what makes the stock so good. Like your idea for freezing the stock.. It will take less room, and that is important, especially at holiday time, you need all the space you can find. I enjoy Beef Barley soup, it is like a comfort food. Glad that you enjoyed these recipes. What a fabulous idea for your hubby's aunt for Christmas. Amazon is a great place to purchase it, you can also get it at Barnes and Noble, Micheal is great and I try to keep up with all his fans with some updates once in a while.
      Yes, I did stop by Witchy's page and left a comment on Gunnar Hansen's death. Yes, I also like to watch horror movies once in awhile, but like you if they are done in good taste and not really that gorey. It was Halloween 2014 that I did the post on the "Texas Chainsaw Massacre." She must be a hoot! I was surprised that she had that post on the movie. Have to go back and check her page out some more. Thanks for visiting... Have a great week...see you on Friday...
      Hugs, x Dottie :)

  2. My children love tortellini in brodo so I make broth from time to time. Your recipe is so authentic. That's how you make a proper beef brodo and it is so delicious, warming and it just makes you feel good! As I type my mouth is watering. My mum used to make brodo most Sundays in winter. It was a treat for us.
    I love your minestra with barley. Barley is very popular in the region of Friuli too. It is one of the typical dishes of the region.
    Nice to see that your friend Micheal is doing so well and making us Italians proud of our roots with his beautiful songs!
    Have a nice rest of the week my friend.

    1. Dear Alida,
      That sounds yummy, tortellini in broth. It is really chilly today and raining so that sounds great to warm up with. Thanks for your comment, I remember my mom making her beef stock this way and I have followed her lead. Yes, the beef barley soup is hearty and so very tasty. I always enjoyed this soup. Being from Friuli barley is used, I didn't know that..so I hope that you enjoy...Yes, Micheal is going strong..he is amazing and I love the way he sings..he also is one of the nicest people I know, very generous and caring..so every once in a while I like to post something that he is promoting. Plus like you said he is making the Italians proud of our culture and our roots. Thanks for stopping over and I hope that the rest of the week is wonderful..now going to your site to see what you have made now, that I can drool over..Ciao bella!
      Dottie :)

  3. I haven't made beef broth in years -- I've gotten in the bad habit of using beef base. It's good, but not nearly as good as one's own broth! Terrific recipe for that. Love the soup, too. I actually made a beef barley soup last week, using some leftover pot roast. First time I've had barley all year! Need to use it more -- such great flavor. Anyway, fun post -- thanks.

    1. Dear John,
      Thank you for your comment..I agree with you there is nothing like homemade broth or stock. Glad that you love this recipe, as well as the soup. You are ahead of the game, when you made beef barley soup last week. I am sure it was delicious..It does have a yummy flavor .Thanks for stopping by..will be over to your post soon..sounds awesome! Have a great rest of the week!
      Dottie :)