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This is the best beef and barley soup according to my husband at least. Chunks of beef surrounded by barley, mushrooms, carrots in a savory thyme tomato broth.

Best Beef and Barley Soup

Beef and Barley Soup Author: Denise Wright (MyLifeCookbook.com) Prep time: 15 mins Cook time: 2 hours Total time: 2 hours 15 mins Serves: 6 This is the best beef and barley soup according to my husband at least. Chunks of beef surrounded by barley, mushrooms, carrots in a savory thyme tomato broth. Adapted from The Perfect Recipe by Pam Anderson.
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • 1 Tablespoon olive oil
  • 1 onion chopped
  • 2 carrots sliced
  • 1 lb beef cut into bite sized pieces chuck, top round, stew meat, etc
  • 1 can diced tomatoes
  • 1/2 cup barley
  • 1 8 oz package of mushrooms sliced
  • 1 quart beef stock
  • 1/2 teaspoon dried thyme
  • 1 teaspoon garlic
  • 1/4 cup parsley chopped

Instructions

  1. In a stock pan, add your oil, onions and beef cubes.
  2. When beef is browned, add enough water to almost cover the beef.
  3. Bring to a simmer and cover loosely with the lid skewed.
  4. Simmer for 30 minutes -1 hour until the meat is soft. Check often and add more water if it evaporates. When the meat is cooked there should be a bit of liquid left.
  5. Take out the meat and set aside.
  6. In the same stock pan, add another Tablespoon of olive oil along with the carrots and sauté for 1-2 minutes.
  7. Then add your mushrooms and continue to sauté for another 2 minutes.
  8. Next add your stock, tomatoes, garlic, thyme and cooked meat.
  9. Bring to a boil and then add your barley.
  10. Cook for 45 minutes or until barley is tender.
  11. Add your parsley and cook for 1 more minute.
  12. Serve immediately.