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Beef and Barley Soup | Kita Roberts GirlCarnivore.com

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
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6
Calories 475kcal


  • dutch oven


  • 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


  • 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.


Calories: 475kcal | Carbohydrates: 22g | Protein: 27g | Fat: 30g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 592mg | Potassium: 1105mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3474IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 4mg