Beef Barley Soup
Beef barley soup is a dish that originated in Europe in the early 19th century. As with a lot of recipes created during this time the ingredients used would vary depending on what was available at the time. The result is many variations of Beef Barley Soup with beef and barley being the one common thread. This dish is full and hearty, wonderfully satisfying on a cold winter day.
Prep Time 20 minutes mins
Cook Time 3 hours hrs
Course Main Course
Cuisine Canadian
- 2 lb Stewing Beef
- 2 tbsp Cooking Oil
- 1 Large Spanish Onion, Cut in Chunks
- 2 - 3 tbsp Garlic, Minced
- 1 Large Can Diced Tomatoes
- 8 cups Beef Stock
- 2 tbsp Worcestershire Sauce
- 1 tsp Salt
- 1/2 tsp Pepper
- 2 tsp Italian Spice Blend
- 3 Carrots, Dice or Shredded
- 3/4 cup Barley
Heat oil in a large pot over medium heat. Add beef and cover. Cook approximately 15 - 20 minutes or until beef is cooked through. Add onion and garlic, cover and cook another 10 minutes or until onion is soft.
Add canned tomatoes and beef stock, Worcestershire sauce, Italian spices, salt and pepper. Cover and simmer for about 30 minutes.
Reduce heat to medium low. Add carrots, cover and simmer approximately 1 hour.
Add barley, cover and simmer approximately 1 hour.
Add salt and pepper to taste and serve.
Adjust your quantities of all ingredients based on what you prefer to have more of in your soup.
Adjust your quantities of all ingredients based on what you prefer to have more of in your soup.
- Reduce the amount of beef stock and/or increase the quantities of ingredients added if you prefer a more thick, hearty almost stew like consistency .
- And of course do the opposite if you prefer thinner soup like consistency