beef barley soup
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!
prep time
20 Min
cook time
2 Hr 40 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 3 pounds beef stew meat, cut in bite sized pieces
- 2 medium onions, diced
- 5 cups water
- 1 cup red wine
- 7 tablespoons beef base (Better than Bouillon)
- 2 - bay leaves
- 2 cups white mushrooms, sliced
- 1 cup sliced carrots
- 2 teaspoons rosemary, dried
- 1 teaspoon pepper
- 28 ounces stewed tomatoes (chop fine or run through Cuisinart)
- 1 cup barley, uncooked
- - salt, to taste
How To Make beef barley soup
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Step 1Brown 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. -
Step 2When 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.
-
Step 3Return 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.
-
Step 4Stir in barley, return to boiling. Then reduce heat and simmer until barley is cooked.
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Comment & Reviews
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