Hardy Beef with Barley Soup

Tammy Sullivan


This soup has become a family favorite during the chilly days. Serve with crackers or a piece of french bread and you have a fill your belly with hardy goodness meal.

pinch tips: How to Mince Garlic



6 large servings


20 Min


1 Hr 15 Min


Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Beef Barley Soup is a favorite of mine at a local restaurant.  So... this recipe was one that I couldn’t wait to try!  It is as close to their soup as I have ever made and I love it! For sure this is one I will cook again.


2 Tbsp
cooking oil
1 c
all purpose flour
1 Tbsp
1 tsp
salt and pepper
1 1/2 lb
beef stew meat, cut into 3/4" - 1" cubes
4 c
beef broth
5 c
2 Tbsp
beef base (or 2 cubes of beef bullion)
2 Tbsp
worchester sauce
2 Tbsp
tomato paste
2 clove
garlic, chopped finely
bay leaves
1 tsp
onion powder
2 tsp
oregano, dried
1/8 tsp
1 medium
onion, diced
celery ribs, diced
1 c
carrots, diced
1 1/2 c
mushrooms, chopped
3/4 c
pearl barley, uncooked

Directions Step-By-Step

Heat dutch oven over medium-high heat. Add oil to pan. While pan is heating up, in a shallow dish combine flour, paprika, salt and pepper. Stir to mix together. Dredge stew beef in flour mixture, shaking off excess. Place flour coated beef in pan. Brown meat on all sides. (It is best to brown meat in two batches) Add all meat to pot.
Add the following ingredients to pot: beef broth, water, beef base, worchester sauce, tomato paste, bay leaves, onion powder, oregano, and nutmeg. Let pot come to a boil, reduce heat to medium - low to simmer soup mixture for 30 minutes.
After 30 minutes add onion, celery, carrots, mushrooms, and barley. Simmer for additional 30 minutes, stirring often. Ladle into your favorite soup bowl and enjoy.

About this Recipe

Course/Dish: Beef Soups, Bean Soups
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy