Cubed Beef and Barley Soup Recipe

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Here's a stick to your ribs type of soup. I've also used a chuck roast, rump roast and London broil that's been cut into bite-size pieces with tremendous sucess.—Jane McMillan, Dania Beach, Florida
TOTAL TIME: Prep: 20 min. Cook: 8-1/2 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 8-1/2 hours
MAKES: 8 servings


  • 1-1/2 pounds beef stew meat, cut into 1/2-inch cubes
  • 1 tablespoon canola oil
  • 1 carton (32 ounces) beef broth
  • 1 bottle (12 ounces) beer or nonalcoholic beer
  • 1 small onion, chopped
  • 1/2 cup medium pearl barley
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 bay leaf
  • 2 cups frozen mixed vegetables, thawed

Nutritional Facts

1 cup: 233 calories, 8g fat (2g saturated fat), 53mg cholesterol, 644mg sodium, 18g carbohydrate (3g sugars, 4g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1 starch.


  1. In a large skillet, brown beef in oil; drain. Transfer to a 3-qt. slow cooker.
  2. Add the broth, beer, onion, barley, garlic, oregano, parsley, Worcestershire sauce, pepper flakes, pepper, salt and bay leaf. Cover and cook on low for 8-10 hours.
  3. Stir in vegetables; cover and cook 30 minutes longer or until meat is tender and vegetables are heated through. Discard bay leaf. Yield: 8 servings (2 quarts).
Originally published as Beef Barley Soup in The Taste of Home Cookbook 2011, p49

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