Bacon, Beef and 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
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
Reviews
Best beef based soup I have ever made! I even made the mistake of adding the barley with the beef instead of the last hour. It turned out great. I served it in bread bowls from my local bakery and took them up a bowl to try. I may have to add a bit more beef broth when I reheat the leftovers because the barley really thickened it up a lot.
Of all the soups I love, beef and barley holds a special place in my heart. This recipe was perfect! (Though I did use slightly less onion, since I only had one handy - still turned out great!)
This is a very hearty soup. The bacon adds a complimentary taste to this dish. The specific mustard listed was also a tasty addition.