A Hobbit’s Feast
After a busy morning, our hobbit’s feast has reached its midday point. Start your luncheon with a steaming bowl of beef, stout, and barley soup!
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Every hobbit menu must feature a luncheon to satiate the hungriest of hobbits! It has been a busy morning and as any hobbit knows, it’s a dangerous business going out of your door and into the wild. This piping hot beef, stout, and barley soup is the perfect comfort food after hours of adventuring.
Ingredient Notes
Beef: My favourite cut of beef for any type of braising is blade or chuck roast. This tough cut becomes meltingly tender after low and slow braising. Cut the blade roast into bite-sized pieces. you can use pre-cut stewing beef instead if desired.
Beef broth: Homemade broth is ideal but you can certainly use store-bought instead. I look for a good quality reduced sodium beef broth.
Stout: This dark brown ale has a rich flavour and a velvety mouthfeel. Here I use Guinness, a popular Irish brand of stout. Feel free to use your favourite stout instead.
Bouquet garni: A bouquet garni is a bundle of fresh herbs that is usually added to soups, stews, and braised dishes. Tying the herbs together makes them easier to remove at the end. A typical bouquet garni includes fresh parsley, thyme, and bay leaves.
Barley: I typically use pearl barley which has been polished to remove some of the outer husk and bran. Alternatively, you can use pot barley, which hasn’t been polished as much and retains more of the bran.
How to Make Beef, Stout, and Barley Soup for Luncheon
Prep the ingredients
Dice the onion and mince the fresh garlic. Set aside. Make a bouquet garni by tying together a few sprigs of thyme, parsley, and a bay leaf. Cut the blade roast into bite-sized pieces. Place the beef pieces onto a paper towel-lined plate and blot the beef to dry.
Braise the beef
Place a heavy bottomed pot over medium high heat and add 2 tbsp of olive oil. When the oil is hot add about a third of the beef pieces, making sure not to crowd them. Let the beef cook until browned on the bottom. If the beef sticks to the pan, let it cook a little longer – the meat will release from the pan once fully browned.
Turn the beef pieces over and brown the other side. Once browned, transfer the beef to a separate bowl. Repeat with the remaining beef until it has all been used.
Braise the beef
After the beef has all been browned and removed, add the diced onion to the pot. If the pan is dry add a bit more olive oil so that the onions don’t stick. Sauté the onion for 3 to 5 minutes until tender. Add the minced garlic and sauté for another minute until fragrant.
Carefully pour the stout into the pot – it will spatter when it comes in contact with the oil. Cook for a minute, using a wooden spoon to scrape any browned bits from the bottom of the pan. Add the bouquet garni and a pinch of pepper along with the beef broth.
Return the beef to the pot along with any accumulated juices. Bring the broth to a simmer then turn down the heat. Cover and cook gently at a simmer over low heat for 1 hour. The beef should be just starting to get tender.
Cook the barley
While the beef is braising, chop the carrots into bite-sized pieces. Finely chop some extra parsley and set aside.
After the beef has cooked for 1 hour, add the barley and carrots. Cover and continue to simmer on low, stirring regularly, until the barley is tender. This will take about 45 minutes.
Finish the soup
When the barley is tender, remove the bouquet garni. If the soup has thickened too much, add a splash more of beef broth. Taste the soup and adjust the salt as needed. Stir in the chopped parsley, and it’s ready to serve. Enjoy!
A Hobbit’s Feast
- First Breakfast: Savoury Dutch baby with tomatoes, sausages, and bacon
- Second Breakfast: Wild mushrooms on cheese toast
- Elevenses: White braided bread with whipped brie, berries and honey
- Luncheon: Beef, stout and barley soup, Ploughman’s lunch, and a blackberry almond tart with whipped honey mascarpone
- Afternoon Tea: Miruvor, lavender lembas bread, and spiced mead honey cake
- Dinner: Cider braised rabbit with herbs
- Supper: Beer-battered fish and chips
Let me know what you think about the recipe, or hobbit food generally, in the comments below!
Follow along on Instagram @rhubarbandlavender for my Hobbit’s Feast reel series, and always make sure to tag me if you make one of my recipes!
Beef, Stout, and Barley Soup
Ingredients
- 1 ½ lb beef blade roast
- 1 large onion
- 2 cloves garlic
- 3-4 sprigs each fresh parsley and thyme
- 1 bay leaf
- olive oil as needed
- 500 ml can stout beer
- 6 cups beef broth
- 2-3 carrots
- ½ cup pearl barley
- ½ cup chopped fresh parsley
- kosher salt and pepper
Instructions
- Cut the blade roast into bite-sized pieces. Place the beef pieces onto a paper towel-lined plate and blot the beef to dry. Make a bouquet garni by tying together a few sprigs of thyme, parsley, and a bay leaf. Chop the onion and finely mince the garlic.
- Place a heavy bottomed pot over medium high heat and add 2 tbsp of olive oil. When the oil is hot add about a third of the beef pieces to the pot, making sure not to crowd them. Let cook until browned on the bottom. If the beef sticks to the pot, let it cook a little longer – the meat will release from the pan once fully browned.
- Turn the beef pieces over and brown the other side. Once browned, transfer the beef to a separate bowl. Repeat with the remaining beef until it has all been used.
- After removing the beef from the pot add the diced onion. If the pot is dry add a bit more olive oil so that the onions don’t stick. Sauté the onions for 3 to 5 minutes until tender. Add the minced garlic and sauté for another minute until fragrant.
- Carefully pour the stout into the pot – it will spatter when it comes in contact with the oil. Cook for a minute, using a wooden spoon to scrape any browned bits from the bottom of the pan. Add the bouquet garni and a pinch of pepper along with the beef broth.
- Return the beef to the pot along with any accumulated juices. Bring the broth to a simmer then turn down the heat. Cover and cook gently at a simmer over low heat for 1 hour.
- While the beef is braising, chop the carrots into bite-sized pieces. Finely chop some extra parsley and set aside.
- After the beef has cooked for 1 hour, add the barley and carrots. Cover and continue to simmer on low, stirring regularly, until the barley is tender, about 45 minutes.
- When the barley is tender, remove the bouquet garni. If the soup has thickened too much add a splash more of beef broth. Taste the soup and adjust the salt as needed. Stir in the chopped parsley and it’s ready to serve. Enjoy!