Beef and Barley Soup

"This is a soup that I found when my husband and I had just met; he loved it so much, I kept the magazine around for years, but it was lost. Just recently, I emailed Canadian Living for it, as I couldn't find it on their website, and they graciously provided it. I'm posting here so I never lose it again! You can adjust the consistency of this thick and hearty soup by adding more stock or water if the barley expands and the soup is too thick."
 
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Ready In:
2hrs 45mins
Ingredients:
17
Serves:
6-8
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ingredients

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directions

  • In large heavy saucepan or Dutch oven, heat oil over medium-high heat. Toss beef with flour; in batches, brown all over, about 5 minutes. Transfer to plate. Drain any fat from pan.
  • Increase heat to high; cook onions, garlic, mushrooms, carrots, celery, thyme and sage, stirring, for about 5 minutes or until liquid is evaporated. Stir in stock and wine; cook for 1 minute, stirring and scraping up any brown bits from bottom of pan.
  • Add beef, tomatoes, water, pepper and salt; bring to boil. Reduce heat and simmer, covered, for 1 1/2 hours or until beef is tender.
  • Add barley; cover and simmer for 30 minutes or until tender. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in shallow airtight containers until cold. Cover and refrigerate for up to 2 days. Reheat to serve.).

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Reviews

  1. This came out perfect, with a couple of minor changes. I bought small diced beef round (that was meant for fondue) which I think was really the perfect size for soup. I used an 8 oz. container of sliced white mushrooms and an 8 oz. container of sliced baby portabella mushrooms, as well as 6 cups of beef stock (so I only added 1 cup of water). I could not find a 19 oz. can of tomatoes and had to settle for 14.5 oz. can of petite diced tomatoes. I discovered I did not have any sage, so I substituted 1/2 t. of poultry seasoning (to get that sage flavor). All in all, it still was absolutely delicious and the perfect dinner on a cold, blustery evening. Thanks for sharing.
     
  2. Made this soup for dinner. I served it with some Vienna bread and butter. Perfect soup for a chilly fall night. It's a keeper! I made six servings to feed four people and only had a small amount left. I omitted the wine,as I dont care for the taste of wine in food. Really great recipe...
     
  3. Delicious soup. I really enjoyed the barley. Made as written except omitted the mushrooms. Thanks for posting. Made for PRMR.
     
  4. This soup is very hearty, healthy and filling, even without the barley! When I went to add the barley I say that mice had been in the bag :( (the joys of an old home with cellars). I would say that the consistency of this soup is close to a stew, very thick and rich tasting. I cubed the beef in smaller cubes and made just as written except of course the missing barley :)
     
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RECIPE SUBMITTED BY

I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.
 
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