Beef and Barley Soup

Dish up a hearty bowl of comfort on a chilly day with this simple recipe for Beef and Barley Soup.  This filling, and tasty dish is a cross between a soup and a stew and it’s perfect for melting away the chill on those coldest of days.

It was a cold and rainy day yesterday and there is almost nothing better on a rainy day than a hearty bowl soup.

This simple recipe cooks low and slow making the beef unbelievably tender. I add the vegetables in stages to make sure none of them end up too soft.  There’s nothing worse than a bowl of mushy vegetables.

I remember as a child going to a friend’s house and having beef and barley soup.  I walked into the house and the whole place was filled with this amazing aroma of home-cooked soup.

I couldn’t wait to dig in and when I did, the only things left in the soup with any texture were the beef and the barley.  Even as a child, I knew this wasn’t the way it should be.

I never forgot that soup and when I started cooking myself, I learned from it.  There are 45 minutes between the first batch of vegetables and the second so there’s no hassle and believe me, it’s worth it. 

If you love a hearty soup why not try my Split Pea and Ham Soup or for the veg lover, my Healthy Creamy Broccoli Soup. Indulge yourself.

This soup is a flavorful, delicious soup that the entire family will enjoy on those cold and rainy days that just need a dish like this.  Enjoy!

Beef & Barley Soup

Dish up a hearty bowl of comfort on a cold day with this simple recipe for Beef and Barley Soup.

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Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

Course: Soup

Cuisine: American

Keyword: beef, dinner, soup

Servings: 4

Calories: 704kcal

Author: Erren

Ingredients

• 1 tablespoon olive oil
• 1-½ lbs stewing beef cubed
• 2 medium onions sliced
• 2 garlic cloves chopped
• 3 stalks of celery sliced
• 4 carrots sliced into chunks
• 2 bay leaves
• small bunch fresh parsley chopped
• ½ cup pearl barley
• 4 cups beef stock
• 6 medium potatoes cut into cubes

Cups - Metric

Instructions

• Heat the oil in a large, oven safe pan over medium high heat.
• Working in batches, brown the beef on all sides in the olive oil.
• Remove the meat with a slotted spoon.
• Add the onions, celery and herbs to the pan, then cook for about 5 mins until softened.
• Add the garlic and cook another minute.
• Return the meat to the pan, pour over the stock, then bring to a boil and then turn down the heat. Simmer for 45 minutes.
• Stir in the barley, carrots and potatoes, bring to a boil, lower heat and simmer for another 45 minutes or until the carrots are tender.
• Serve with crusty bread.

Nutrition

Calories: 704kcal | Carbohydrates: 74g | Protein: 63g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 132mg | Sodium: 639mg | Potassium: 2564mg | Fiber: 15g | Sugar: 7g | Vitamin A: 10325IU | Vitamin C: 45.5mg | Calcium: 180mg | Iron: 16.1mg

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