This Beef and Barley Soup (Zuppa di Orzo Perlato e Manzo) recipe is a robust, glimmer‑of‑rustic comfort from Gino’s official collection. Gino notes that barley was considered strength fuel in ancient Rome—and here it soaks up rich beef stock and tomato for a savory, bracing bowl of history.
Ingredients (Serves 4)
- 50 g pearl barley, rinsed and drained
- 800 ml hot beef stock
- 1 onion
- Extra virgin olive oil
- 2 celery sticks, finely sliced
- 2 carrots, peeled and finely chopped
- 1 turnip, peeled and finely chopped
- 1 fresh medium-hot red chilli, deseeded and finely sliced
- 2 tbsp chopped fresh oregano, plus whole leaves to garnish
- 250 g lean sirloin steak, cut into thin strips
- 1 × 400 g tin chopped tomatoes
- Salt to taste
Instructions for Beef and Barley Soup (Zuppa di Orzo Perlato e Manzo)
- Place the pearl barley and hot beef stock in a medium saucepan over medium heat and bring to the boil. Reduce heat, cover and simmer for 10 minutes.
- Meanwhile, heat a splash of olive oil in a large pan over medium-high heat. Add the onion, celery, carrots, turnip, chilli, and oregano, frying for about 5 minutes while stirring. Then add the steak strips, stirring continuously, and fry for another 2 minutes.
- Transfer the stock and barley into the pan with the sautéed vegetables and beef. Stir in the chopped tomatoes and bring to the boil. Reduce heat, cover and simmer for 30 minutes. Skim off any fat or foam, re-cover, and continue cooking for an additional 30 minutes. Season to taste with salt.
- Divide among warmed bowls and finish with whole oregano leaves as garnish before serving.
Enjoy Gino D’Acampo’s Beef and Barley Soup (Zuppa di Orzo Perlato e Manzo) — a soul-warming bowl with ancient roots and timeless flavour!