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beef and barley soup close up of soup in spoon

Beef and Barley Soup

Michelle Boulé
Enjoy a delicious meal with this recipe for Beef and Barley Soup. This classic is best served on chilly days as the ultimate warm up.
4.84 from 6 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Appetizer
Cuisine American
Servings 6
Calories 133 kcal

Equipment

  • Le Creuset Dutch Oven
  • Lodge Dutch Oven
  • Cuisinart Dutch Oven
  • Wooden Spoon

Ingredients
 
 

  • 1 Pound Beef Top Round Steak Cubed
  • ½ Cup Flour
  • 2 Tbsp Olive Oil
  • ¼ Cup Yellow Onion Minced
  • ¼ Cup Celery Sliced Thinly
  • 16 Oz Beef Broth
  • 2 Cups Water
  • Cup Barley
  • 1 Cup Carrots Sliced
  • Salt to taste
  • Pepper to taste
  • 2-3 Sprigs Fresh Parsley
  • 2 Bay Leaves
  • 2-3 Sprigs Fresh Thyme

Instructions
 

  • Toss cubed beef in flour to lightly coat all sides. Heat a large dutch oven or pot on medium high. Add oil and when oil is heated add meat to brown on all sides. Once browned, remove meat and set aside.
  • Add onion and celery to the same pot and cook until softened, about 5 minutes. Add broth and water to pan, stirring until all the browned bits at the bottom are loosened.
  • Add barley and carrots to the pot and return beef as well. Season to taste with salt and pepper. Tie fresh herbs together with cooking twine and add to the pot.
  • Bring to a simmer and cook for 25 minutes or until barley and carrots are cooked through. Remove herbs and enjoy!

Notes

Does this recipe look familiar? It first appeared on my other website, The Brooklyn Cook.

Nutrition

Calories: 133kcalCarbohydrates: 18gProtein: 4gFat: 5gSaturated Fat: 1gSodium: 305mgPotassium: 187mgFiber: 3gSugar: 1gVitamin A: 3627IUVitamin C: 3mgCalcium: 19mgIron: 1mg
Keyword Beef and Barley Soup
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