Beef, barley and wild rosemary soup

September 13, 2012 (Last Updated: January 11, 2019)
Beef, barley and wild rosemary soup recipe

Wholesome and comforting. Beef, barley and wild rosemary soup uses simple ingredients to create a delicious bowl of comfort. The perfect dish for a cold night. 

Beef, barley and wild rosemary soup

Serves: 4
Cooking Time: 1 hr 15 mins


  • 100g onion, diced
  • olive oil, for frying
  • 100g celery sticks, diced
  • 15g garlic
  • 50g leeks, sliced and washed
  • 100g carrots, diced
  • 500g beef shin
  • 150g pearl barley
  • 20g wild rosemary
  • 3L strong chicken stock
  • salt and freshly ground black pepper, to taste



Sweat the onion in a heavy-based pot with a drizzle of olive oil until translucent. Add the celery, garlic, leek and carrot and sweat for five more minutes. Remove from the pot and turn up the heat.


Add a little more olive oil and brown the meat. Add the barley and the wild rosemary and cook for 5 minutes, deglazing with a little chicken stock when needed. Return the vegetables to the pot and pour over the remainder of the chicken stock. Bring to a boil then turn the heat down and simmer until the barley is soft, about an hour. The soup should be quite thick.


Season and serve hot with warm, crusty bread



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