Beef Barley Soup
FULL RECIPE:
Rich and hearty homestyle Beef Barley Soup! Made with tender chunks of beef roast, nutritious whole grain barley, fresh veggies and a deliciously seasoned broth. A soup that's sure to warm the soul on chilly days!
Meals in Bags: Beef & Barley Soup
Having meal ingredients all together in a bag makes for quick decisions and increased efficiency at meal time. This Beef and Barley Soup is a real winner. The flavors are rich and deep as well as attractive to look at. It is also high in nutrition.
Meals in Bags: Beef and Barley Soup
In the paper bag place the following:
• 1 pint canned beef chunks
• 1 small can tomato paste
• Dry soup mix in a pint jar (See below)
Ingredients to have on hand when making the soup:
• Olive oil
• Worcestershire sauce
• Soy Sauce
• Optional: Fresh parsley
For the dry soup mix, layer the following in a pint jar:
• ¾ cup pearled barley
• ½ tsp each of dried minced garlic, dried rosemary, dried thyme
• Chicken or vegetable bouillon cubes to make 4 cups broth
• In a separate baggie: ¼ cup each of dehydrated celery, onion, carrots
Putting it all together
• Reconstitute the celery, onions, and carrots in 2 cups water. When soft, drain veggies and reserve the remaining water, and add more water to make 4 cups.
• In a 4-quart pot, heat 1 tbsp olive oil and add softened veggies. Saute until slightly golden.
• Add 3 tbsp tomato paste to the pot and the about a cup of the water and stir together.
• Add remaining water, bouillon cubes, and remaining ingredients in the soup mix along with salt and pepper to taste.
• Stir in 2 tsp soy sauce and 1 tsp Worcestershire sauce.
• Simmer on low heat until barley is nearly done.
• Add beef chunks and its liquid and heat until meat is hot and soup is done.
• Serve hot garnished with minced fresh parsley.
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DELICIOUS BEEF AND BARLEY SOUP RECIPE - with instructions
Back to basics in few easy steps.
RECIPE:
4 beef shanks
1/2 cup olive oil
3 sticks celery
2 med. onions
4 bay leaves
1 cups tomato sauce
1/2 cup barley
10 cups beef broth
4-5 cloves of garlic
fresh parsley
2 cups turnip
2 cups rutabaga
salt and pepper per taste
hot sauce per taste
Soup Recipe: Hearty Beef and Barley Stew by Everyday Gourmet with Blakely
This hearty and easy to make stew will keep you warm all Winter season. This is one of my family's favorites and I know it will be yours too! Don't forget to LIKE SHARE COMMENT and SUBSCRIBE to Everyday Gourmet with Blakely. For the complete recipe go to
Beef and Barley Stew - Everyday Food with Sarah Carey
If you own a slow cooker, then you're in luck because today I'm grabbing mine and making a rich and robust beef barley stew. This recipe is as delicious as it is straightforward -- just add browned meat and sauteed garlic to your machine, along with butternut squash, potatoes, and barley. Then set your cooker and forget about it for eight hours until the meat is shreddable and the vegetables are tender. Enjoy a bowl tonight, but be sure to freeze some for a rainy day, too!
Sarah's Tip of the Day:
Veg Out: Swap in other sweet root vegetables, like carrots or sweet potatoes, for butternut squash in this recipe.
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PREP: 20 MINS
TOTAL TIME: 4 HOURS 20 MINS
SERVINGS:6
INGREDIENTS
2 tablespoons olive oil, divided
Coarse salt and pepper
1 pound beef chuck, cut into 3 pieces
3 garlic cloves, minced
4 thyme sprigs
4 cups chicken or beef broth, divided
1/2 pound small potatoes, halved
1/2 medium butternut squash (1 pound), peeled and diced medium (2 cups)
1/2 cup pearl barley
COOK'S NOTE
Cold Comfort
Freeze leftovers as individual servings for quick lunches or dinners later.
DIRECTIONS
STEP 1
In a large skillet, heat 1 tablespoon oil over medium-high. Season beef with salt and cook until pieces are browned on all sides, about 6 minutes. Transfer to a 5-to-6-quart slow cooker.
STEP 2
To the skillet, add remaining tablespoon oil, the garlic, and thyme and saute until fragrant, 1 minute. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer mixture to slow cooker.
STEP 3
Add potatoes, squash, barley, 2 cups water, and remaining 2 cups broth to slow cooker, cover, and cook on high until meat is very tender, 4 hours (or 8 hours on low). Using two forks, shred beef. Season to taste with salt and pepper.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Beef and Barley Stew - Everyday Food with Sarah Carey
BEEF & BARLEY SOUP recipe - A slow cooker special!
#weekendatthecottage #easydeliciousrecipes #beefbarleysoup
For the full recipe:
We break out the SLOW COOKER to create a hearty, wholesome BEEF AND BARLEY SOUP. The results are absolutely terrific!
My SLOW COOKER has just become my new best friend, and this small kitchen appliance is deserving of great praise. I am especially taken by the entire concept of being able to free up time and do other things while the slow cooker works its magic.
This is my first attempt at a soup recipe using the slow cooker method. I considered many things so it wouldn’t all go to pot:
BEEF – I asked my butcher for a suggestion on the best cut for this recipe; his recommendation was a blade roast. Removing the excess fat and silver skin is important, as well as searing the cubed meat before the soup is set to cook. Browning the meat in small batches - not overcrowding the skillet - seals in the flavour.
VEGETABLES – I used my standard favourites of onion, celery, garlic, and carrot, but I also included parsnip and was very happy with the results. Next time I make it, I think I’ll change it up a bit just to see how different vegetables respond to the slow-cooking technique.
TOMATO PASTE – The tomato paste was a last minute addition and only went in because I had half a can sitting in the fridge. I do like how the concentrated tomato adds richness to the beef stock.
BARLEY – I spoke with my friends at RUBE’S in St. Lawrence Market about what type of barley to use and learned two things: pearl barley has had the outer husk and bran layers removed, while barley groats is the whole grain form where only the outermost husks have been taken away. Groats hold their shape when slow-cooked and they also have a higher nutritional value. I’m glad I went with them.
Preparing the vegetables and meat for this recipe the night before I prepared it made the whole experience quite carefree. I know you'll like that!
My favourite vegetables slow-cooked with tender beef in a rich broth, creating a satisfying soup that’s perfect for when the cold weather sets in. You’d never guess that BEEF AND BARLEY SOUP could taste SO GOOD!
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