Real Recipes From Real Home Cooks ®

beef barley soup

★★★★★ 3
a recipe by
Melody U.
Jackson, MI

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

Blue Ribbon Recipe

This is a great full-flavored beef and barley soup. The red wine gives it just a hint of sweetness and the beef bouillon adds savoriness to the broth. The use of the barley for a filler instead of potatoes really helps cut down on the carbs. The big chunks of beef and mushrooms tie all the flavors together. Delicious!

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 6-8
prep time 20 Min
cook time 2 Hr 40 Min
method Stove Top

Ingredients For beef barley soup

  • 3 lb
    beef stew meat, cut in bite sized pieces
  • 2 md
    onions, diced
  • 5 c
  • 1 c
    red wine
  • 7 Tbsp
    beef base (Better than Bouillon)
  • 2
    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

How To Make beef barley soup

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Stir in barley, return to boiling. Then reduce heat and simmer until barley is cooked.