This chicken in Alice Springs with bacon and cheese was modified from the popular dish at Outback Steakhouse. You can create it at home right now! Ideally paired with mashed potatoes with garlic, steamed vegetables, and applesauce for dessert.
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 tablespoon vegetable oil
- 1 ½ cups chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 cloves garlic, minced
- 10 cups beef stock
- ¾ cup barley
- 1 bay leaf
- 3 sprigs fresh thyme, chopped
- ½ cup red wine
- 2 cups cubed potatoes
- 2 cups diced cooked beef
- 1 teaspoon browning sauce (Optional)
- 1 ½ cups chopped cabbage
- salt and pepper to taste
Instructions
- In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
- Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.
Nutrition Facts
| Calories | 231 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 4 g |
| Protein | 14 g |
| Saturated Fat | 3 g |
| Sodium | 115 mg |
| Sugars | 5 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I love this combination but I also added corn. Most of the time this soup would taste even better with beef roast drippings and small pieces of roast meat, that really adds the flavor.
I thought it came out great! I used a Chuck Roast and instead of Barley I used Angel Hair broken in half. Added a teaspoon of the Gravy Master and it added just the right amount of darkness and flavor. I tried attaching a photo but this website wont let me.
Recipe as it stands is good, but not great. Personally, the next time I make it, I would season and brown the meat as the first step. I’d then remove the meat and sauté the veggies. Then I’d put in some stock (not all) and scrape up the fond. Then I’d continue with the recipe as js. I also added corn and cut green beans.
I replaced the cabbage (husband hates cabbage) with frozen mixed veg and upped the wine to a cup. With those alterations, I have to say, this is one of the best soups I’ve ever made. (Also used 3 boxes of no-fat beef stock, instead of the author’s water and soup base.) Yum!
Excellent recipe. I did make a few changes, first no cabbage. I added a can of diced tomatoes and 2 ounces of tomato paste. I also use Better than Bullion instead of stock. Nice and thick, rich and great on a chilly Sunday evening.
It was amazing!!! I will be making this again!! I added 1 cup and a half of barley instead of 3/4 cup. And instead of browning seasoning I used Liquid Smoke while browning the meat. Beat beef barley soup EVER!!
Good way to use up roast beef. I reduced potatoes to 1/2 cup and added 1 cup turnip. Definitely a keeper.
Super great depth of flavor. I used 12 cups of stock, red potatoes, and chopped all my veggies on the smaller size. The kids LOVED it!!!! I did use some roast from a few nights ago that had massive flavor so that helped too (slow cooked with ranch dressing mix and Au jus mix).
Great recipe, easy to make. I used low sodium beef stock and it worked out great.
I added 1 cup of barley, 2 cups carrots, 1 lb of ground venison instead of beef, 8 cups of broth and omitting the garlic only because of allergy. This is actually the second time i have made it. We absolutely love it
Excellent, made a half recipe using Better than Boullion, (that’s all I had), everything I used in the soup was on the verge
Yes I made changes of course! All good cooks do! Adding red wine, then the 2nd day I ate it cabbage. entirely different meal. Very good!!!
This seemed like a really great recipe when I read it online, but the directions to use “leftover potroast” wasn’t a good thing, as we were using raw stew meat. PLUS, pearl barley, which is all that is availavle here, takes TONS longer to cook and has to go through a couple of steps before it can be added to the mix. SO. I would say that if you are starting with raw meat instead of leftovers, and don’t have ‘regular’ barley, that you need to allow about 3-4 hours to make this recipe. Or find a different one, which is what I should have done.
Excellent hearty soup! Didn’t substitute a thing, made it exactly as directed and was very happy with the end result! Next time I might try the Italian herb mix instead of the thyme as I love basil and oregano. Definitely a keeper!
Soooo tasty!!
I scaled this recipe back to 6 servings and used leftover prime rib from Christmas Eve. It was a winner!
I scaled this recipe back to 6 servings and used leftover prime rib from Christmas Eve. It was a winner!
“stick -to-your-ribs” GOOD! I used everything except celery and browning sauce. I had made a round roast that was too tough to eat, so I cut it up in cubes and put it in the slow cooker with the soup. in a couple of hours it was melt-in-your-mouth DELICIOUS!
We enjoyed this recipe, but it was too bland for our tastes. So I recommend adding a can of diced tomatoes (do not drain), and additional spices, such as basil and/or oregano. I used a slow cooker as well.
Made it exactly to the recipe. Kind of bland at the end. Added a can of beans and a can of fire roasted tomatoes. Much better. Actually, the next time I make this soup I’ll add more celery, carrots and cabbage. May substitute spinach for cabbage.
Great soup – used a portion of a left over beef roast /broth from the slow cooker. Left out the potatoes but added some frozen vegetables. For liquid, I used 32oz beef broth with the existing broth / meat that I saved prior. I used 1 cup of the barley.