Beef & Barley Soup

Sure, I’d be happy to help you with that! Here’s a recipe for Beef & Barley Soup:


  • 1 lb beef stew meat, cut into bite-size pieces
  • 1 tbsp vegetable oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 large carrots, peeled and diced
  • 3 celery stalks, diced
  • 1 cup pearl barley
  • 8 cups beef broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup chopped fresh parsley


  1. Heat the vegetable oil in a large soup pot or Dutch oven over medium-high heat. Add the beef stew meat and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
  2. Add the diced onion and minced garlic to the pot and cook until the onion is softened and translucent, about 3-4 minutes.
  3. Add the diced carrots and celery to the pot and cook until slightly softened, about 5-7 minutes.
  4. Add the pearl barley to the pot and stir to combine with the vegetables and beef.

  1. Pour in the beef broth and stir to combine. Add the bay leaves, dried thyme, salt, and black pepper.
  2. Bring the soup to a boil, then reduce the heat to low and let simmer for about 45 minutes to an hour, or until the beef is tender and the barley is cooked through.
  3. Remove the bay leaves from the pot and discard. Stir in the chopped parsley.
  4. Taste and adjust seasonings as necessary. Serve hot with crusty bread on the side.

Enjoy your delicious Beef & Barley Soup!

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