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Beef and Barley Soup - A Family Feast

Beef and Barley Soup

  • Prep Time: 15 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 30 minutes
  • Yield: 8-10 servings


  • 2 tablespoons extra virgin olive oil
  • 1 pound chuck beef, cut into small pieces
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 cup diced leeks
  • 2 cloves minced garlic
  • 2 tablespoons tomato paste
  • 1 cup pearl barley
  • 1 14.5 ounce can diced tomato
  • 1 teaspoon dried thyme
  • 2 quarts brown stock (or beef stock)
  • 2 cups water
  • ½ cup diced white turnip
  • Salt
  • Pepper


  1. In a 10-quart pot or Dutch oven, heat olive oil over medium high heat.
  2. Place beef in oil and sear on all sides. Do not crowd the meat in the pan – brown the beef in batches.
  3. Add onion, celery, carrots and leeks and sauté for 3-5 minutes until vegetables are slightly tender.
  4. Add garlic and cook one more minute.
  5. Add tomato paste and cook an additional minute.
  6. Move mixture to sides of pan and place barley in center. Sauté for 2 minutes being careful not to burn the barley or mixture.
  7. Add all other ingredients except salt and pepper and bring to a boil. Bring to a simmer and cook for one hour and 15 minutes. Adjust seasoning with salt and pepper as needed.