Beef Barley Soup

Melody U.


This is a favorite in the winter and I'm often requested to make it for 'soup day' at my husband's work place. Although my youngest son picks out the mushrooms, they're really necessary to add the depth and richness to the broth.

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Stove Top


3 lb
beef stew meat, cut in bite sized pieces
2 medium
onions, diced
5 qt
1 c
red wine
7 Tbsp
beef base (better than bouillion)
bay leaves
2 c
white mushrooms, sliced
1 c
sliced carrots
2 tsp
rosemary, dried
1 tsp
28 oz
stewed tomatoes (chop fine or run through cuisinart)
1 c
barley, uncooked
salt to taste

Directions Step-By-Step

Brown beef in small amount of olive oil. Do about 1/3 of the meat at a time over a medium high heat, removing each batch after it is browned and the excess liquid has evaporated.
When all meat is browned and removed from pan, pour off any excess oil. Add 1 cup of red wine to the pot, scraping up all the browned bits from the bottom of the pan.
Return meat to the pan, including any juices, along with all remaining ingredients except the barley. Bring to a boil, then reduce heat, cover and simmer for 2 hours.
Stir in barley, return to boiling. Then reduce heat and simmer until barley is cooked.

About this Recipe

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: American
Other Tag: Healthy