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This beef barley soup recipe is one of my winter favorites. Not that you can't eat it any time of year, but when it is cold outside and you want to be warm on the inside, you just can't beat a steaming hot bowl of beef and barley soup. You can substitute soup meat for the stewing meat, but it is fattier. For extra flavor you can also get beef soup bones from the grocer. They don't have much meat on them, but add them to the pot with the stew meat and they will give you great flavor.
Barley and Beef Soup1 tablespoon vegetable oil In a stockpot, heat oil over medium heat. Cook onions and celery until soft. Remove and set aside. Add beef. Cook, stirring often, until browned. Add the 8 cups of water. In a cup, dissolve bouillon cube in 1/2 cup water. Add to the saucepan with tomatoes, carrots, barley, parsley, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 1 to 1 1/2 hours, or until the meat is fork tender. With slotted spoon, remove meat to a bowl. Shred with two forks and add back to the soup. Serves 8. Print This Page  If you like our beef barley soup, try our other soup favorites here. Like This Recipe? Add Your Comments and Rating
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