Hamdi Saidani This Brown Windsor soup with pearl barley is a hearty and rich recipe, which is made with stewing steak and pearl barley. It’s the ultimate comfort food recipe, ready in about 1 hour and 30 minutes.
Brown Windsor soup with pearl barley Ingredients
- 1 large knob of unsalted butter
- olive oil
- 500g diced stewing steak
- 1 tablespoon Marmite
- 1 splash of Worcestershire sauce
- 1 red onion
- 2 carrots
- 3 sticks of celery
- 1 fresh bay leaf
- 1 sprig of fresh rosemary
- 1 tablespoon plain flour
- 2 litres organic beef stock
- 150g pearl barley
How To Make Brown Windsor soup with pearl barley
- Brown the beef: Melt the butter and a splash of olive oil in a large pan over a medium heat. Add the steak and lightly brown the meat on all sides. Stir in the Marmite and Worcestershire sauce, turn the heat up to high, and keep stirring until all the liquid has evaporated.
- Sauté the vegetables: Peel and/or trim and chop the onion, carrots, and celery. Add the chopped vegetables to the pan with the bay leaf and rosemary sprig. Cook over a low heat with the lid on until softened.
- Simmer the soup: Stir in the flour and cook for 1 minute. Pour in the beef stock, season well with sea salt and black pepper, and bring to a boil.
- Cook the barley: Reduce the heat to a simmer, add the pearl barley, and cook gently for 1 hour.
- Thicken and serve: Remove the rosemary sprig and bay leaf. Use a stick blender to whiz the soup for just a couple of seconds to thicken it while leaving some chunky bits. Stir well and serve.
Recipe Tips
- How to get the richest flavor? The key is to brown the meat well and then stir in the Marmite and Worcestershire sauce, cooking until the liquid evaporates. This creates a deep, savory, umami base for the soup.
- Can I make this in a slow cooker? Yes. Follow the steps to brown the meat and sauté the vegetables on the stovetop first. Then, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
- What is pearl barley? Pearl barley is barley that has had its outer husk and bran layers removed. It’s a chewy, versatile grain that is perfect for thickening soups and stews.
- How to get a thicker soup? The recipe’s method of briefly blending the soup at the end is a great trick. The pureed vegetables and barley will naturally thicken the broth without the need for extra flour or cornstarch.
What To Serve With Brown Windsor Soup
This hearty soup is a classic for a reason and is perfect served with something to soak up the delicious broth.
- Hunks of soda bread for dunking
- Crusty bread with butter
- Simple buttered cabbage or spinach
- A dollop of horseradish cream
How To Store Brown Windsor Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor is often even better the next day as the barley continues to absorb the flavors.
- Freeze: This soup freezes exceptionally well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Brown Windsor Soup Nutrition Facts
- Serving Size: 1 serving
- Calories: 450 kcal
- Fat: 18g
- Carbohydrates: 35g
- Protein: 35g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is Brown Windsor soup?
Brown Windsor soup is a hearty British soup that was reputedly a favorite of Queen Victoria. It’s traditionally made with beef or lamb, root vegetables, and often thickened with barley or rice.
What is Marmite and can I substitute it?
Marmite is a savory food spread made from yeast extract. It adds a very deep, salty, umami flavor to the soup. If you can’t find it, you can substitute it with Vegemite, or add an extra splash of soy sauce and Worcestershire sauce.
Why is my pearl barley still hard?
This can happen if the barley is old or if the soup didn’t simmer for the full hour. Ensure the soup is kept at a gentle, steady simmer and that there is enough liquid for the barley to absorb as it cooks.
Try More Recipes:
- Asparagus Quiche & Soup Recipe
- Jamie Oliver Air Fryer Tomato Tortilla Soup
- Jamie Oliver Air Fryer Broccoli Soup & Cheesy Soldiers
Brown Windsor soup with pearl barley Recipe
Course: SoupsCuisine: BritishDifficulty: Easy6
15
minutes1
15
minutes450
kcalA classic, hearty British soup with fall-apart tender beef, vegetables, and chewy pearl barley in a rich, savory broth.
Ingredients
500g diced stewing steak
1 red onion, 2 carrots, 3 sticks of celery, chopped
1 tbsp Marmite & 1 splash Worcestershire sauce
1 fresh bay leaf & 1 sprig fresh rosemary
1 tbsp plain flour
2 litres beef stock
150g pearl barley
Butter, olive oil, salt, pepper
Directions
- In a large pan, brown the steak in butter and oil. Stir in the Marmite and Worcestershire sauce and cook until the liquid evaporates.
- Add the chopped onion, carrots, celery, bay leaf, and rosemary. Cook with the lid on until softened.
- Stir in the flour, then pour in the beef stock and season.
- Bring to a boil, then add the pearl barley and simmer gently for 1 hour.
- Remove the herbs. Briefly blend the soup to thicken it slightly while leaving some chunks.
- Serve hot with crusty bread.
Notes
- This is a “principal recipe” that can be adapted with different meats like lamb or different grains like rice.
- The Marmite is a key ingredient for the deep, savory flavor.
- Don’t be afraid to chop your vegetables quite chunky; they will soften beautifully during the long cook time.
- The soup tastes even better the next day, making it a great make-ahead meal.