Beef Mushroom Barley Soup

16 Reviews

Prep: 15 min
Cook: 3 hr 10 min
Ready In: 3 hr 25 min

“Family favorite. It kind of turns into a type of stew as the barley soaks up much of the beef stock. Best part is that it gets better with age, so make plenty and enjoy throughout the week! It's always better the second day, so you might want to cook it one day, refrigerate it overnight, and then cook it again the next day.” - by Wendellian

Ingredients

2 pounds beef stew meat, cut into small pieces
1 tablespoon vegetable oil
1 1/2 onion, chopped
3 stalks celery, chopped
3 carrots, chopped
7 1/2 cups beef stock
8 ounces pearl barley
1 pound mushrooms, sliced

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Metric US

Original recipe yields 6 servings

Directions

Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.
Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot.
Pour beef stock into the pot.
Stir pearl barley into the stock.
Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.
Stir mushrooms through the soup; cook 1 hour more.

Nutrition

Amount Per Serving (6 total)

Calories
554 cal
28%

Fat
25.3 g
39%

Carbs
43.9 g
14%

Based on a 2,000 calorie diet

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Reviews (16)

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PsychoKat_xB

Mar. 23, 2012

"this is the best beef stew I've found (since our old family classic). I left out the mushrooms, only because I forgot to buy some fresh... I did add a little dash of kitchen bouquet, and added more ca..." See morerrots/celery. Two thumbs up!"

Kevin

Oct. 28, 2012

"This was awesome just the way it is. I used a quick cooking barley, so I didn't add that till the last hour when I added the mushrooms. Going to try it with some red wine in it next time. It is imp..." See moreortant to use beef STOCK and not broth. They are not the same..."

April

Jun. 26, 2012

"I didn't have mushrooms so left them out. But otherwise flavor was great! It didn't take 3 hours to cook...I cooked barley only 1 hour and it was definitely enough time for the whole soup...." See more"

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