Hearty Beef Barley Soup

Hearty Beef Barley Soup

 

Oh the weather outside is frightful, but in here it smells delightful… Oh gosh, it’s way too early in the year to even joke about snow, but they say it’s coming.  We actually had a few flakes in the yard today.  Noooooo… It’s only October 6!  I’m feeling really remorseful for not spending more time outside on the beautiful fall days and dreading going to the basement to dig out the winter clothes.  Ugh… Oh well, the best part about colder weather is soup and stew season.  On tonight’s menu, Hearty Beef Barley soup.

Hearty Beef Barley soup is one of our very favourites.  The mushrooms add a depth to the flavour of the broth, the beef just melts in your mouth and the barley is perfectly hearty for the season.  This does need to simmer for a bit so make sure you allow lots of time for the flavours to mesh on the stove.  I haven’t tried it in the crockpot yet, but I’m sure that would be a delicious and simple option too.  If I try it, I’ll keep you posted!

Hearty Beef Barley Soup

Ingredients

  • 1 1/2 pounds stewing beef
  • 1 tablespoon canola oil
  • 2 onions (finely chopped)
  • 2 carrots (thinly sliced)
  • 2 stalks celery (thinly sliced)
  • 1 pound (about 500 grams) of mushrooms (sliced)
  • 1 tablespoon minced garlic
  • 1/2 teaspoon thyme
  • 2 cups beef broth
  • 2 cups chicken broth
  • 2 cups water
  • 2 bay leaves
  • 1/2 cup pearl barley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons fresh parley (chopped)

Directions

  1. Cut stewing beef into bite size pieces.
  2. Heat oil in a large dutch oven on the stove.  Place the beef in the heated dutch oven and cook until no longer pink.
  3. Remove meat from the dutch oven with a slotted spoon and set aside.
  4. Add the chopped onions, carrots and celery to the pot and cook in the beef drippings until tender.  About 5 minutes.
  5. Add garlic and thyme.  Cook for an additional 3-5 minutes.
  6. Add all remaining ingredients (except parsley) to the dutch oven.
  7. Return the browned beef to the soup.
  8. Bring to a boil then reduce heat and simmer for 1 1/2 to 2 hours.
  9. Garnish with parsley.

 

Hearty Beef Barley Soup

So warm and delicious on a cold, cold day…

Inspired by:  Taste of Home

Hearty Beef Barley Soup
 
Prep time
Cook time
Total time
 
Hearty Beef Barley soup is one of our very favourites. The mushrooms add a depth to the flavour of the broth, the beef just melts in your mouth and the barley is perfectly hearty for the season.
Recipe type: Soup
Serves: 6
Ingredients
  • 1½ pounds stewing beef
  • 1 tablespoon canola oil
  • 2 onions (finely chopped)
  • 2 carrots (thinly sliced)
  • 2 stalks celery (thinly sliced)
  • 1 pound (about 500 grams) of mushrooms (sliced)
  • 1 tablespoon minced garlic
  • ½ teaspoon thyme
  • 2 cups beef broth
  • 2 cups chicken broth
  • 2 cups water
  • 2 bay leaves
  • ½ cup pearl barley
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoons fresh parley (chopped)
Directions
  1. Cut stewing beef into bite size pieces.
  2. Heat oil in a large dutch oven on the stove. Place the beef in the heated dutch oven and cook until no longer pink.
  3. Remove meat from the dutch oven with a slotted spoon and set aside.
  4. Add the chopped onions, carrots and celery to the pot and cook in the beef drippings until tender. About 5 minutes.
  5. Add garlic and thyme. Cook for an additional 3-5 minutes.
  6. Add all remaining ingredients (except parsley) to the dutch oven.
  7. Return the browned beef to the soup.
  8. Bring to a boil then reduce heat and simmer for 1½ to 2 hours.
  9. Garnish with parsley.

 

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