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Beef & Barley Soup

Posted by Debbie Perez on


  • 2 tbsp. olive oil
  • 1 lb. lean beef stew meat
  • kosher salt
  • Pepper
  • 1 large onion
  • 2 clove garlic
  • 1 tbsp. tomato paste
  • 4 carrots
  • 2 stalks celery
  • ½ small rutabaga
  • 6 sprig fresh thyme
  • 2 bay leaves
  • 10 c. water
  • ¾ c. pearl barley


  1. Heat 1 tablespoon oil in a large heavy-bottomed pot over medium-high heat. Season the beef with 1/2 teaspoon each salt and pepper. Working in batches, brown the beef, 10 minutes total; transfer to a bowl.
  2. Reduce heat to medium, add the onion and remaining tablespoon oil and cook, covered, stirring occasionally, for 5 minutes. Stir in the garlic and cook for 1 minute. Add the tomato paste and cook, stirring, for 1 minute.
  3. Return the beef and any juices to the pot along with the carrots, celery, rutabaga, thyme, and bay leaves (if using). Add the water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat and simmer until the meat and vegetables are tender, 1 to 1 1/2 hours.
  4. Meanwhile, cook the barley according to package directions. Drain and set aside.
  5. Discard the thyme and bay leaves from the soup. Using two forks, gently break the beef into smaller pieces, then stir in the barley.


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