Beef and Barley Soup
Chewy barley, mushrooms, and tender beef in a deep savory broth, the stick-to-your-ribs soup for cold nights.
Ingredients (serves 6)
- 1.5 lb stew beef
- 3/4 cup barley
- 8 oz mushrooms
- 2 carrots
- 2 stalks celery
- 1 onion
- 3 cloves garlic
- 7 cups beef stock
- 1 tsp dried thyme
- 2 bay leaves
- 1 tbsp Worcestershire
Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.
Save this recipeInstructions
- 1
Season the beef with salt and pepper and brown in 2 tbsp oil in a Dutch oven over medium-high heat, about 5 minutes. Set aside.
- 2
Slice the mushrooms and dice the onion, carrots, and celery. Cook in the same pot until the mushrooms release their liquid, about 7 minutes.
- 3
Stir in minced garlic and thyme for 1 minute, then return the beef with the beef stock, Worcestershire, and bay leaves.
- 4
Cover and simmer on low for 35 minutes.
- 5
Stir in the barley and simmer, partly covered, until the barley is tender and the beef shreds easily, about 30 minutes.
- 6
Discard the bay leaves, season to taste, and serve steaming hot.
