Beef Barley Soup Recipe

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This beef barley soup recipe is a great weekend recipe. Perfect for a lazy Sunday when you have the time to let the soup simmer for several hours allowing the beef to become tender to the bite. Beef barley is a classic soup that is very comforting on those cold winter days. Enjoy!

Beef Barley Soup

3 tablespoons vegetable oil
2 pounds of beef stew meat
8 quarts canned beef broth (low sodium)
2 onions diced
5 stalks of celery diced
5 carrots diced
2 cups shitake mushrooms sliced
1 cup of button mushrooms sliced
1 box of barley
1 tablespoon minced garlic
1 teaspoon dry whole thyme (info on thyme)
1 teaspoon dry whole basil (info on basil)

Beef Barley Soup Method:

Dice up the stew meat into bit size pieces and reserve. Heat a large stock pot with the vegetable oil and add the beef and garlic. Saute over a high flame until the beef browns slightly. Add all remaining ingredients EXCEPT the beef broth and barley. Reduce the heat to a simmer and continue to cook for about 5 minutes. Next add the canned beef broth and increase the heat to a medium high setting. Once the soup starts to boil reduce the heat and let simmer for several hours. Once the beef is very tender add the barley and simmer for about 15 minutes, season with salt and pepper if needed.

Serves 6 to 8
Recipe by Brian Johnson

Posted in Soup Recipes