Beef And Barley Soup Recipe

Name: Beef And Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 lb stewing beef, cubes; 2 tablespoons all-purpose flour; 2 onions, chopped; 3 garlic cloves, minced; 3 cups fresh mushrooms, sliced; 2 carrots, chopped; 2 stalks celery, chopped; 1 teaspoon dried thyme; 1/2 teaspoon dried sage, crumbled; 5 cups beef stock; 1/2 cup red wine; 1 (19 ounce) can tomatoes; 2 cups water; 1/2 teaspoon pepper; 1/4 teaspoon salt; 1/2 cup pearl barley

Servings: persons

2 tablespoons vegetable oil
1 lb stewing beef, cubes
2 tablespoons all-purpose flour
2 onions, chopped
3 garlic cloves, minced
3 cups fresh mushrooms, sliced
2 carrots, chopped
2 stalks celery, chopped
1 teaspoon dried thyme
1/2 teaspoon dried sage, crumbled
5 cups beef stock
1/2 cup red wine
1 (19 ounce) can tomatoes
2 cups water
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 cup pearl barley

1
In large heavy saucepan or Dutch oven, heat oil over medium-high heat. Toss beef with flour; in batches, brown all over, about 5 minutes. Transfer to plate. Drain any fat from pan.
2
Increase heat to high; cook onions, garlic, mushrooms, carrots, celery, thyme and sage, stirring, for about 5 minutes or until liquid is evaporated. Stir in stock and wine; cook for 1 minute, stirring and scraping up any brown bits from bottom of pan.
3
Add beef, tomatoes, water, pepper and salt; bring to boil. Reduce heat and simmer, covered, for 1 1/2 hours or until beef is tender.
4
Add barley; cover and simmer for 30 minutes or until tender. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in shallow airtight containers until cold. Cover and refrigerate for up to 2 days. Reheat to serve.).

601

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 lb stewing beef, cubes, 2 tablespoons all-purpose flour, 2 onions, chopped, and more.

Yes, Beef And Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef And Barley Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions