Beef and Barley Soup
- Ready In:
- 2hrs 45mins
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 2 tablespoons vegetable oil
- 1 lb stewing beef, cubes
- 2 tablespoons all-purpose flour
- 2 onions, chopped
- 3 garlic cloves, minced
- 3 cups fresh mushrooms, sliced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 teaspoon dried thyme
- 1⁄2 teaspoon dried sage, crumbled
- 5 cups beef stock
- 1⁄2 cup red wine
- 1 (19 ounce) can tomatoes
- 2 cups water
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon salt
- 1⁄2 cup pearl barley
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
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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.
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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 :)
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.