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Beef & Barley Soup

A recipe by Julie Van Rosendaal

Beef & Barley Soup

Total Time:






Skill Level:



  • 1 lb stewing beef
  • canola or other vegetable oil, for cooking
  • salt and pepper, to taste 
  • 1 onion, finely chopped
  • 4 cups (1 L) beef or chicken stock
  • 1 Tbsp Worcestershire sauce
  • 2 Tbsp tomato paste or 1/2 cup tomato puree 
  • 1 tsp thyme
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 1/2 cup pearl or pot barley

How to Make It

Heat a drizzle of oil in a large skillet and brown the beef, seasoning with salt and pepper, and transfer to the bowl of a slow cooker. Add the onion to the pan and cook for a few minutes, then transfer to the slow cooker along with the beef. Pour about 1/2 cup water into the pan and swirl it around to loosen any browned bits; add to the slow cooker along with the stock, Worcestershire sauce, tomato paste and thyme. Cover and cook on low for 4-6 hours, or until the meat is very tender. (Alternatively, braise in the oven at 325˚F for 2 1/2-3 hours.) 

Add the celery, carrots and barley, cover and continue to cook for another hour, or until the vegetables and barley are tender. Pull the beef into smaller pieces with a fork, right in the pot, before serving. 


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