This beef barley soup recipe offers hearty comfort and warmth, making it an ideal choice to ward off the chill on a cold winter day. Versatile enough for lunch or dinner, it’s a guaranteed appetite pleaser.

If you’re on the hunt for a flavorful and simple-to-prepare soup, look no further than this beef barley soup recipe.



Why we adore this recipe:
This beef barley soup is both substantial and satisfying, making it the ultimate comfort food. Whether it’s combating the cold or simply craving a comforting meal, this soup delivers on both flavor and ease of preparation.

Origins of beef barley soup:
Beef barley soup is thought to have its roots in Europe, where the marriage of beef and barley has been celebrated in culinary traditions for centuries.

What beef should I use for this soup?
While beef stew meat is commonly used in beef barley soup, any cut of beef will suffice, including ground beef.

Is barley a healthier choice compared to rice?
The health benefits of barley versus rice can vary depending on individual preferences and dietary needs. However, it’s worth noting that barley is a whole grain, offering nutritional advantages over rice.



Can I substitute quick-cooking barley?
Quick-cooking barley, as its name suggests, requires less time to cook compared to regular barley. It’s perfectly acceptable to use the quick-cooking variety for added convenience.

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8

Beef and barley soup is a robust, satisfying dish that’s ideal for combating the winter chill. Bursting with flavor, it boasts a delightful texture thanks to the combination of tender beef and hearty barley.



This recipe has earned a rating of 4.32 from 85 votes.

– 2 lbs. Beef stew meat, cut into bite-sized pieces
– 1 Onion, chopped
– 2 tbsp. Olive oil
– 2 tsp. Minced garlic
– ½ cup Sliced carrots
– 6 cups Beef broth
– ½ Bell pepper, chopped
– ¾ cup Barley
– 1 can Diced tomatoes
– 3 tsp. Worcestershire sauce
– ¼ tsp. Ground thyme
– 1 package brown gravy mix
– 2 tbsp. Red cooking wine
– Salt and pepper to taste
– Fresh parsley for garnish, if desired

1. Heat olive oil in a deep pot over medium-high heat on the stove.
2. Add beef and onions to the skillet, and sauté until the meat is browned, cooked through, and the onions have softened.
3. Add remaining ingredients to the pot, and bring the mixture to a boil.
4. Reduce the heat to a simmer, cover, and cook for 50-60 minutes.
5. Serve hot, garnished with fresh parsley if desired.

Calories: 309 kcal | Carbohydrates: 10 g | Protein: 40 g | Fat: 12 g | Saturated Fat: 4 g | Polyunsaturated Fat: 8 g | Cholesterol: 112 mg | Sodium: 987 mg | Fiber: 2 g | Sugar: 2 g

By Admin

Leave a Reply

Your email address will not be published. Required fields are marked *