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Beef & Barley Soup

 Beef & Barley Soup
With a medley of barley, beef and vegetables, this thick, stew-like soup is brimming with flavor and texture. Every spoonful will warm you from head to toe on cold winter evenings.—Rachel Kohnen, Pomeroy, Iowa
8 ServingsPrep: 50 min. Cook : 2 hours


  • 4 bacon strips, diced
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 2 medium onions, chopped
  • 4 medium carrots, chopped
  • 1/2 pound sliced baby portobello mushrooms
  • 1 cup dry red wine or beef broth
  • 8 cups beef broth, divided
  • 4 teaspoons spicy brown mustard
  • 1 teaspoon dried thyme or 4 fresh thyme sprigs, chopped
  • 1 bay leaf
  • 1 cup medium pearl barley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • In a Dutch oven, cook bacon over medium heat until crisp. Using a
  • slotted spoon, remove to paper towels. Brown beef in drippings.
  • Remove and set aside.
  • In the same pan, saute the onions, carrots and mushrooms until
  • tender. Add wine, stirring to loosen browned bits from pan. Stir in
  • 4 cups broth, mustard, thyme, bay leaf and beef. Bring to a boil.
  • Reduce heat; cover and simmer for 1 hour or until beef is tender.
  • Stir in the barley, salt, pepper and remaining broth. Return to a
  • boil. Reduce heat; cover and simmer for 1 hour or until barley is

2 of 2

Beef & Barley Soup (continued)

Directions (continued)

  • tender. Discard bay leaf. Stir in bacon. Yield: 8 servings (2-1/2
  • quarts).
Nutritional Facts: 1-1/4 cups soup equals 381 calories, 14 g fat (5 g saturated fat), 78 mg cholesterol, 1,164 mg sodium, 28 g carbohydrate, 6 g fiber, 29 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.