Monday, October 3, 2011

Beef and Barley Soup

This beef and barley soup is the definition of comfort food - it is hearty and so satisfying.   The barley makes this soup really filling and almost more like a stew.  It is perfect for a chilly or rainy fall day (we had a few of those this weekend). (The original recipe called to use a pressure cooker, but I adjusted the cooking time in order to use a regular stock pot.)

Beef and Barley Soup
Adapted from

2 tablespoons vegetable oil
1-1/2 pounds stewing beef, chopped into bite-size pieces
1 medium yellow onion
4 cloves garlic, minced
2 stalks celery, including leaves, chopped
3 carrots, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 can tomato sauce
4 cups low-sodium chicken broth
2 cups water
1 cup barley, rinsed
1 bay leaf

Heat 1 tablespoon oil over moderately-high heat in a large stock pot. Toss beef with ¼ teaspoon salt and 1/8 teaspoon pepper, then brown meat in 3 batches until browned, about 10 minutes. Transfer beef as cooked, to a plate with a slotted spoon.

Heat remaining tablespoon oil and cook, stirring, onions, celery carrots and garlic with remaining ¼ teaspoon salt and 1/8 teaspoon pepper until pale golden, about 6 minutes. Stir in tomato sauce, water, broth, barley, and bay leaf. Bring to a boil, then turn down and simmer for about 30 minutes.  Add the beef back, cover the pot and simmer for another 15 minutes.  Stir in parsley and add salt to taste.


  1. This calls for a pressure cooker, Kelsey I am sure you made it either on the stove or in your crock pot. Which was it?

  2. You are right, I used a regular pot for this. The cooking times listed are for a regular pot.


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