Beef Barley Soup

1 lb Stew Beef or Bottom Round Steak

1.50 cups Carrots; skinned & chopped3 large carrots

1 cup Celery; chopped3 ribs

1 Large Onion; chopped

4 Cloves Garlic; diced

3 tbsp Tomato Paste

2 Tomatoes; cut and crushed

64 oz Beef Stock

½ cup Dry Red WineOptional but recommended

1 tbsp Soy Sauce

2 tsp Worcestershire Sauce

2 Stalks Rosemary1/2 tsp dried

2 Stalk Thyme1/2 tsp dried

2 Bay Leaves

1 cup Pearl Barley

Salt and Pepper to taste

Cooking Oil

Season beef with salt and allow to rest for 15 mins. Use this time to skin and dice your vegetables. Cut the vegetables in large chucks so they hold up during the simmering.

Pat dry and season with pepper. If using full steaks, cut into 1 in cubes.

In a 5 qt pot, heat some oil.

In batches, cook beef on one side for 3 mins, flip and cook for another min. Remove to a plate for later.

Once the beef is cooked and removed, add some more oil to the pot and add the onion, celery, and carrots. Sauté for 3 mins.

Add garlic, tomato paste, and tomatoes. Cook for 1 min.

Add stock, soy sauce, Worcestershire sauce, rosemary, thyme, bay leaves, and red wine; if using. Return beef to pot. Bring to a boil, then turn to low and simmer for 45 mins.

Add in barley, stir, and simmer on low for another 45 mins.

Serve with crusty bread, side salad, or roasted vegetables. ENJOY!

Nutrition Facts

0 servings

Serving size

1 cup

Amount per serving
Calories323

% Daily Value *
Total Fat 5.8g8%
Saturated Fat 0.4g2%
Cholesterol 0mg
Sodium 1142mg50%
Total Carbohydrate 41g15%
Dietary Fiber 8.3g30%
Total Sugars 8.2g
Protein 28g

Calcium 62mg5%
Iron 2mg12%
Potassium 818mg18%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Beef Barley Soup