Beef and Barley Soup | Kita Roberts

Beef and Barley Soup


  • 1 1/2 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
  • 1/4 cup red wine
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 6 cups beef stock
  • 1/2 cup pearl barley
  • handful chopped fresh parsley


  • 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.