Back to Beef & Barley Soup

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Beef & Barley Soup Recipe

Beef & Barley Soup Recipe

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
TOTAL TIME: Prep: 50 min. Cook : 2 hours YIELD:8 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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 tender. Discard bay leaf. Stir in bacon. Yield: 8 servings (2-1/2 quarts).

Nutritional Facts

1-1/4 cups: 381 calories, 14g fat (5g saturated fat), 78mg cholesterol, 1164mg sodium, 28g carbohydrate (4g sugars, 6g fiber), 29g protein

Reviews for Beef & Barley Soup

Sort By :
MY REVIEW
partnersincooking
Reviewed Jun. 9, 2014

"This is a very hearty soup. The bacon adds a complimentary taste to this dish. The specific mustard listed was also a tasty addition."

Loading Image

Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.