mom's beef barley soup

Name: Mom's Beef Barley Soup
Prep time: 30 min
Cook time: 3 h
Yield: 6
Cuisine: American
Ingredients: 2 tablespoon(s) oil, margarine or butter; 4 stalk(s) celery, sliced; 1 large white or yellow onion, diced; 1/2 cup(s) finely diced green pepper; 5 large carrots, sliced into medallions; 1-2 pound(s) stew meat, cut into 1/2 in cubes; you can also use round steak or a well trimmed chuck roast; 1/2 + cup(s) sherry, beef broth, water, or dry red wine for pan deglazing; 6 cup(s) beef broth; 6 cup(s) water; 1 teaspoon(s) Lawry's seasoned salt or similar product; 2 - bay leaf; 1 cup(s) pearled barley or hulled barley; 1/2 teaspoon(s) black pepper; 1 can(s) pinto or Great Northern White Beans, drained and rinsed (15 oz); - any veggies you may want to add; green beans, peas or similar veggies do not change the basic flavor of the soup

(7 RATINGS)

3.58K Pinches 14 Photos

Deb Lund

Rhinelander, WI

Updated on Nov 3, 2023

I have a family of men, and they love this hearty soup. It makes a lot and freezes well.

Rate

Blue Ribbon Recipe

This beef barley soup is filled with a medley of veggies and tender bites of beef. Pearled barley acts as sponges while simmering and soaking up the savory flavors of the soup. Hearty and filling, this homemade soup makes a tasty meal on a cold day and will quickly become a family favorite.

— The Test Kitchen

prep time 30 Min

cook time 3 Hr

method Stove Top

yield 6-8 serving(s)

Ingredients

2 tablespoons oil, margarine or butter
4 stalks celery, sliced
1 large white or yellow onion, diced
1/2 cup finely diced green pepper
5 large carrots, sliced into medallions
1-2 pound stew meat, cut into 1/2 in cubes; you can also use round steak or a well trimmed chuck roast
1/2 + cup sherry, beef broth, water, or dry red wine for pan deglazing
6 cups beef broth
6 cups water
1 teaspoon Lawry's seasoned salt or similar product
2 - bay leaf
1 cup pearled barley or hulled barley
1/2 teaspoon black pepper
1 can pinto or Great Northern White Beans, drained and rinsed (15 oz)
- any veggies you may want to add; green beans, peas or similar veggies do not change the basic flavor of the soup

How To Make mom's beef barley soup

Step 1

Add 1 Tbsp of oil (or margarine/butter) to a large Dutch oven. Be sure to dry your beef off with some paper towels before you brown the beef or it will just turn gray. Brown beef in batches. You want the browning for flavor. You can also do this in a frying pan and then transfer all the ingredients to a soup pot.

Step 2

Deglaze the pan with a bit of broth, water, sherry or dry red wine and save the drippings. Sherry really makes a nice rich flavor.
Step 3

Into the same pan, add another tablespoon of oil.
Step 4

Saute onions, green pepper, and celery until soft.
Step 5

Add carrots and continue sauteeing for 3-5 minutes.
Step 6

Add the meat and saute for another 3-5 minutes.
Step 7

Add water and broth. Add the bay leaf, seasoned salt, and pepper.
Step 8

Bring to a boil. Turn down and gently simmer covered for about 1 hour.
Step 9

Add pearl barley or hulled barley.
Step 10

Cover pan and simmer until soft about 1 hour. (Hulled Barley about 2 hours.) The barley will absorb the salt.
Step 11

Taste the soup. You may need to add more salt depending on your stock. Add beans. You may stop with the beans or you may add any other veggies like peas or green beans. Continue cooking for another 1/2 hour or so.
Step 12

Serve with crusty bread and a salad for a complete meal.
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