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beef and barley soup

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

Beef and Barley Soup is a delectable combination of beef, carrots, celery, onions, tomatoes, corn and barley in a deliciously seasoned beef broth. This delicious soup can be made quickly with stew or simmered low and slow with chuck roast.

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yield 8 serving(s)
prep time 15 Min
cook time 2 Hr 30 Min
method Stove Top

Ingredients For beef and barley soup

  • 2 Tbsp
    vegetable oil
  • 3 lb
    chuck roast
  • 2
    carrots sliced in thin rounds
  • 2
    stalks celery sliced thin
  • 1
    medium onion chopped fine
  • 3 clove
    garlic crushed
  • 1 Tbsp
    dried parsley
  • 1 tsp
    dried oregano
  • 1/4 tsp
    ground thyme
  • 6 c
    low sodium beef broth
  • 1 can
    diced tomatoes (14.5 ounce)
  • 1
    bay leaf
  • 2/3 c
    medium barley
  • 1 can
    corn drained (14.5 ounce)

How To Make beef and barley soup

  • 1
    In dutch oven or large stockpot heat vegetable oil over medium heat. Add beef and sear. Remove beef to a plate.
  • 2
    Add carrots, celery, and onion and cook for 4-5 minutes. Add the garlic, parsley, oregano and thyme and cook for just 1 minute; stirring constantly. Add the beef broth, diced tomatoes, bay leaf and beef back to the pot. Reduce heat and simmer for 1 1/2 hours. Add barley and corn; cover with lid for 30 minutes. Remove lid and continue simmering for 15 minutes.
  • 3
    If using beef stew and quick barley reduce the simmer time on the the beef to 20 minutes and the simmer time on the barley covered to 10 minutes and uncovered 5 minutes.
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