Beef Entree Hanukkah Holidays Soup Stew Chili

Beef with Barley Soup

Name: BEEF WITH BARLEY SOUP
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 8 servings
Cuisine: European
Ingredients: 2 Tbsp olive oil; 1 lb. beef cubes (for stew); 1 large onion, medium diced; 2 cloves garlic, minced; 2 large carrots, smaller ends cut into rounds, larger ends diced; 2 russet potatoes, peeled and medium diced; 1-1/2 tsp seasoning salt; 1 tsp salt; Ground black pepper, to taste; 6 cups beef stock; 2 cups water, if needed; 1/2 cups pearl barley; 1/2 tsp thyme; 1 whole bay leaf; 1 can (14.5 oz.) petite diced tomatoes

by Erin February 20, 2012

written by Erin February 20, 2012

This beef with barley soup is the ultimate fall comfort food. It’s velvety texture and hearty ingredients will fill you up and keep you warm during the cooler months.

Jump to recipe

For those of you starting to experience cooler temperatures and cravings all things comfort food, how about this soup?

Truly, I loved this soup. This soup actually almost didn’t even happen. First it appears that barley is a rare commodity in these parts, so it took awhile to even find that final ingredient after I originally saw this recipe.

Then when I was ready to make it one weeknight, I neglected to read the recipe through ahead of time (fail) and realized dinner wouldn’t be ready for a little over 3 hours. I may have had dessert for dinner and then dinner for dessert that night.

So the lesson here is to first live in an area that has decent grocery stores and second to read recipes fully before you make them! Unless you like having soup for dessert. (I have to admit however, I didn’t mind ending my meals for the day on the note of this soup.)

Honestly, this soup was so velvety from the slow cooked beef and the barley that it was rich enough to be my kind of dessert. But if you’re not into soup for dessert, then this is the perfect meal for cooler months.

September is National Rice and National Whole Grains Month. The fourth week of September is National Wild Rice Week. Whole grains are nutritious and are great to make delicious food right from appetizers, salads, breads, and main courses to desserts. In our #FestiveFoodies, we are celebrating the grains this month by sharing our favorite recipes showcasing any grains and Radha of Magical Ingredients is hosting this event. We are sharing 30 different recipes using whole grains and join us in the celebration.

Italian Basil Fried Rice by Magical Ingredients
Stuffed Acorn Squash by A Day in the Life on the Farm
Healthy Whole Wheat Apple Banana Bread by Hezzi-D’s Books and Cooks
Homemade Mexican Rice by Jen Around the World
Apple Risotto with Bacon by Take Two Tapas
Cherry Almond Multi Grain Cereal by That Recipe
Toasted Brown Rice with Mushrooms by Making Miracles

Post updated 9/15/21, photo above is the original.

BEEF WITH BARLEY SOUP

Yield: 8 servings Prep Time: 15 Minutes Cooking Time: 3 Hours 15 Minutes 3 Hours 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

2 Tbsp olive oil
1 lb. beef cubes (for stew)
1 large onion, medium diced
2 cloves garlic, minced
2 large carrots, smaller ends cut into rounds, larger ends diced
2 russet potatoes, peeled and medium diced
1-1/2 tsp seasoning salt
1 tsp salt
Ground black pepper, to taste
6 cups beef stock
2 cups water, if needed
1/2 cups pearl barley
1/2 tsp thyme
1 whole bay leaf
1 can (14.5 oz.) petite diced tomatoes

Directions

Heat a large stock pot over medium high heat. Add the olive oil.
Brown the beef cubes for three minutes in the oil, then add the onions and garlic. Lower the heat to medium low and cook until the onions are cooked and just start to caramelize. Stir as needed to keep onions and garlic from burning. Lower heat if necessary; drizzle a little more olive oil if needed to keep food from sticking.
Add everything except the tomatoes to the pot and stir well. Increase the heat and bring the soup to a boil, then turn heat to low, cover pot, and simmer for two hours, stirring occasionally. Adjust heat as necessary to keep soup at a slow simmer. If the soup thickens too much, add a little more water or broth.
Taste to correct seasonings, then add tomatoes and simmer for another hour. Remove bay leaf before serving.

Did You Make This Recipe?

I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Tasty Kitchen, discovered on How Sweet It Is.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

barley carrots onions potatoes tomatoes

Erin

Crispy Parmesan Green Beans

20 comments

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Radha September 20, 2021 - 5:02 pm

This sounds very comforting! I need to try barley in recipes. I have had only barley water. Time to add to my list.

Erin September 20, 2021 - 7:27 pm

I’ve never had barley water! I do love it in soups I hope you enjoy it too.

Wendy Klik September 20, 2021 - 8:20 am

Nothing better on a brisk fall day than a slow simmered soup or stew. Pure comfort food.

Homemade Mexican Rice - Jen Around the World September 20, 2021 - 7:59 am

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Healthy Whole Wheat Apple Banana Bread - Hezzi-D's Books and Cooks September 20, 2021 - 6:01 am

[…] Beef with Barley Soup by The Spiffy Cookie […]

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[…] Beef with Barley Soup by The Spiffy Cookie […]

Joanna @ Chic & Gorgeous Treats March 1, 2012 - 8:24 pm

Hi Erin! I have recently discovered soup cooked with barley is delicious. This recipe is something quite new to me, and it sure looks delish and wholesome to the tummy. Can’t wait to try this out. Btw, THANKS for buzzing me over at my blog too. Much appreciated. You have a good weekend ahead!! xoxo

Katie February 21, 2012 - 10:13 pm

Yum! That’s such a cute little soup pot, too!

Tracey February 21, 2012 - 8:14 pm

Oh yum, this sounds so good!! I often make the mistake of not reading through recipes before starting. It really comes back to bite me when I come across an overnight rest period :)

spiffycookie February 22, 2012 - 9:47 am

I know that is such a bummer!

Jennifer @ Peanut Butter and Peppers February 20, 2012 - 7:05 pm

The soup looks wonderful. I never made Beef & Barley, I going to have to try your recipe! Looks fantastic perfect for a cold evening!

Erin @ Dinners, Dishes, and Desserts February 20, 2012 - 3:34 pm

I love beef and barley together. This soup looks comforting and perfect for cold winter nights!

Emily @ Life on Food February 20, 2012 - 10:57 am

I think this is one soup that my husband would actually eat. Beef in the name helps out a lot to that end. Looks very yummy!

Steph@stephsbitebybite February 20, 2012 - 10:50 am

This looks so warm and comforting! I love barley because it reminds me of oatmeal :)

Katie@Cozydelicious February 20, 2012 - 8:26 am

I used to have trouble finding barley too, before we moved a block from a Whole Foods. But I finally found it in a Polish deli in our old neighborhood. Go figure. But this soup looks wonderful! So homey and warm and perfect for winter. Yum!

Maureen February 20, 2012 - 8:21 am

I love barley soup. I have wonderful food memories of boarding school and barley soup. weird I know.

I’ll make this and see if it tastes like the nuns’ :)

Cassie February 20, 2012 - 7:52 am

This sounds scrumptious, Erin. I love beef/barley combo!

Miriam @ Overtime Cook February 20, 2012 - 7:49 am

I love soup! This looks like the ultimate comfort food!

Beef with Barley Soup

BEEF WITH BARLEY SOUP

Ingredients

Directions

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Erin

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