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    Home » Recipes » Beef Recipes

    Beef and Barley Soup

    | Yield 6 | October 22, 2014 | Updated: February 22, 2021 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

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    Beef barley soup is great hearty old school porridge and it is pretty damned amazing when it needs to be. This one will have you warm inside and out.

    There is something about Beef and Barley that blend perfectly into a soup that is nearly a stew. Just look at those mushrooms and carrots!

    Classic Beef Barley Soup

    There’s a time and place for standing outside and grilling all day long. Then, there’s time to admit that a classic hearty soup like beef barley is pretty damned amazing when it needs to be. With cold short days on the horizon, that day is coming faster than I would like to admit.

    When it hits, no matter how cute your fluffy boots are, and you are trapped inside, make this Beef and Barley Soup. It’s packed with big bites of beef to fill you up and loaded with other savory bits and pieces so that you will survive the winter and live to grill another day.

    Beef Barley Soup With Beef Trimmings Or Ground Beef

    You can of course use ground beef for beef barley, but I prefer beef trimmings. I think it has a heartier bite to it. You get more of a stew vibe than a chili vibe from it. Nothing wrong with chili of course, but beef stew just has a ring to it.

    Beef trimmings are the parts left after the cuts for steaks and roasts are cut away. For the record, beef trimmings usually end up becoming ground beef.

    You might have to ask the butcher for beef trimmings. They will know what you are talking about.

    What Is Barley?

    Barley is civilization, plain and simple. Barley made beer possible. Enough said. If it weren’t for barley we would all be running around in skunk skins and grunting at each other. That is fine for a lost weekend or two involving an open tap of good ale in fine company, but never good for the long haul.

    Barley is a grass and possesses a grain full of minerals and vitamins as well as a great source of fiber. Used in soups, it gives a bit more chew than rice and holds up way better than any noodle.

    This quality makes it great for leftovers.

    Beef and Barley Soup | Kita Roberts GirlCarnivore.com

     Soup, it’s not always for sick days.

    Looking for other ways to keep warm in the winter? These soups and stews are some of my favorites!

    • Bone Marrow French Onion Soup
    • Chicken Soup with Roasted Butternut Squash & Curry
    • Grilled Chicken Tequila Tortilla Soup
    • Steak and Potato Soup
    Beef, Barley and all the fixings make this  Soup perfect for a winter's day.

    If you’ve tried my Beef and Barley Soup Recipe, or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on  Twitter and Facebook.

    Beef and Barley Soup | Kita Roberts GirlCarnivore.com
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    5 from 1 vote

    Beef and Barley Soup

    Beef barley soup is a classic hearty soup, a fill your belly stick to your ribs sort of soup.
    Course: Soup
    Cuisine: english
    Author: Kita Roberts
    Prep Time15 mins
    Cook Time45 mins
    Servings: 6
    Calories: 475kcal

    Equipment

    • dutch oven

    Ingredients

    • 1 ½ lbs beef trimmings cut into 1″ cubes
    • salt and pepper
    • 3 tbs olive oil divided
    • 1 onion diced
    • 2 carrots peeled and diced
    • 2 celery stalks diced
    • 8 oz baby bella mushrooms stems removed, and sliced thin
    • 1 tbs tomato paste
    • ¼ cup red wine
    • 2 bay leaves
    • 3 sprigs fresh thyme
    • 6 cups beef stock
    • ½ cup pearl barley
    • handful chopped fresh parsley

    Instructions

    • Heat 2 tbs oil in a large Dutch oven over medium high heat until just smoking.
    • Season the beef liberally with salt and pepper and toss into the pot. Cook until just browned on all sides, about 5 minutes. Remove from the pot and set aside.
    • Reduce the heat to medium, add the remaining 1 tbs oil, and cook the onions, carrots, and celery. Cook for 5 minutes, until starting to brown.
    • Add the mushrooms and cook 5 to 7 minutes longer until water has evaporated from the mushrooms.
    • Stir in the tomato paste and cook for 1 minute until toasted. Deglaze the pan with the wine and add the bay leaves, thyme, and beef stock.
    • Bring to a boil and add the barley. Keep the temperature at a simmer and cook 45 minutes longer.
    • Return the beef, and any accumulated juices, to the pot. Cook 10 minutes longer to heat through.
    • Sprinkle with parsley and ladle into bowls.

    Notes

    300 Sensational Soups

    Nutrition

    Nutrition Facts
    Beef and Barley Soup
    Amount Per Serving
    Calories 475 Calories from Fat 270
    % Daily Value*
    Fat 30g46%
    Saturated Fat 10g63%
    Trans Fat 1g
    Cholesterol 81mg27%
    Sodium 592mg26%
    Potassium 1105mg32%
    Carbohydrates 22g7%
    Fiber 4g17%
    Sugar 4g4%
    Protein 27g54%
    Vitamin A 3474IU69%
    Vitamin C 4mg5%
    Calcium 67mg7%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!

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    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

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