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Beef and Barley Soup

5.0 from 1 vote

Course: SoupsCuisine: HardyDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

40

minutes

An old-time recipe used in difficult economic times in the early 19th century. Although it is still good today.

Ingredients

• 1 1/2 lbs beef stew meat (trimmed and cut into 1/2 inch pieces)

• 2 Tbs vegetable oil

• 2 onions, chopped finely

• 2 celery ribs, chopped finely

• 4 carrots, peeled and sliced into 1/4 inch pieces

• 2 Tbs all-purpose flour

• 8 cups beef stock

• 1 cup water

• 1 can white northern beans

• 1 package (16 oz) pearl barley, rinsed

• 2 cloves minced garlic (optional)

Directions

• Add water to a pot, and bring to a boil. Start cooking the barley.
• Chop carrots, celery, onion, set aside.
• Trim fat off beef and cut into bite sized pieces.
• When close to done with the prep work, pre-heat a large dutch oven pot until close to smoking.
• Add in oil, and meat. Salt and pepper if you would like to.
• Add all the vegetables to the meat and cook together about 8 minutes.
• Rinse the northern beans, and add to the pot.
• Drain the barley. It is okay that it isn’t completely done according to the package. Add drained barley to the pot.
• Pour in the beef stock
• Cook over medium heat until the vegetables and the barley are soft, about 15 minutes.
• Enjoy. Top with any seasonings you think would taste good if you are so inclined.

Nutrition Facts

• Serving Size: 2.4g
• Total number of serves: 10
• Calories: 342kcal
• Fat: 11.8g
• Saturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 70mg
• Sodium: 750mg
• Potassium: 800mg
• Carbohydrates: 58.5g
• Protein: 33.7g
• Calcium: 80mg
• Iron: 6mg
• Vitamin D: 0mg

Dietary Modifications and Alternatives

This hearty Beef and Barley Stew is a comforting classic that’s perfect for chilly evenings, but we understand not everyone can enjoy barley. If you or your loved ones have gluten sensitivities or celiac disease, We’ve created a delicious alternative – our Gluten-Free Beef and Quinoa Stew. This variation maintains all the rich flavors and satisfying texture of the original while being completely gluten-free. The quinoa adds a wonderful nutty flavor and similar texture to barley, plus it’s packed with protein and essential nutrients. Both recipes are perfect for meal prep and freezing, giving you wholesome, homemade meals ready whenever you need them. Check out our gluten-free version for a diet-friendly alternative that doesn’t sacrifice any of the comfort or flavor!

Beef and Barley Soup History

In past generations, this delicious soup was used to nourish the belly during hard economic times. The barley fills out the soup, and the beef is hearty. The vegetables add just enough to the soup to make up the whole nutritious package and to make the food go a long way.

In those days, the cook may not have delicious cuts of beef, so she would throw in the pot some beef bones to add nutritional value and barley to make the soup filling. Adding vegetables was a hardy bonus.

Food Storage Option

This soup can be made with canned beef in beef stock, canned beans, and canned vegetables if you have them on hand. Also, dried beans and dry barley are good.

Or, if you have the inclination, you can go ahead and make this ahead of time, and bottle it yourself with a pressure cooker.