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Beef Barley Stew Soup Recipe

Warm up your winter with this hearty Beef Barley Stew Soup! A family favorite, perfect for chilly evenings and guaranteed to satisfy even the hungriest college students home for the holidays. This recipe boasts tender beef, wholesome barley, and a medley of fresh vegetables in a rich and flavorful broth.

Prep Time 30 mins
Cook Time 150 mins
Calories 328.3 kcal
Protein 62g
Rating 4.3 (35 Reviews)
Beef Barley Stew Soup 113

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef Barley Stew Soup

  • 1/4 cup all-purpose flour
  • 1 teaspoon salt and 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 lbs beef stew meat
  • 2 lbs potatoes
  • 1 large onion
  • 8 oz cremini mushrooms
  • 2 celery stalks
  • 2 large carrots
  • 8 cups beef broth
  • Water (not used in recipe)
  • 1 cup pearl barley
  • Oregano (not used in recipe)
  • Basil (not used in recipe)
  • 1 teaspoon dried thyme
  • Parsley (not used in recipe)
  • 1 bay leaf
  • 1 cup frozen peas
  • 2 tablespoons cornstarch (optional)

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How to Make Beef Barley Stew Soup

  1. Heat 2 tablespoons of olive oil in a large (6-quart) soup pot or Dutch oven over medium-high heat.
  2. In a bowl, toss 2 lbs beef stew meat with 1/4 cup all-purpose flour. Add beef to the hot oil in batches, browning on all sides. Remove beef and set aside. Add 1 large onion (chopped), 2 celery stalks (chopped), and saute until softened (about 5 minutes). Add 8 oz cremini mushrooms (sliced) and 2 large carrots (chopped) and cook for another 3 minutes.
  3. Return the beef to the pot. Add 8 cups of beef broth, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
  4. Add 1 cup pearl barley and 2 lbs potatoes (peeled and cubed). Continue to simmer, covered, for another 45 minutes, or until barley and potatoes are tender.
  5. Stir in 1 cup frozen peas and cook until heated through (about 5 minutes).
  6. (Optional) If you prefer a thicker stew, you can remove about 1 cup of the soup liquid and whisk in 2 tablespoons of cornstarch until smooth. Return the mixture to the pot and stir until thickened.

Nutrition Information (Approximate per serving)

Sodium

24 g

Sugar

17g

Fat

14g

Carbs

10g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Beef & Red Meat The Americas American Fall Recipes Holiday Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Preparation Healthy Main Dish Soups Stews Beef Low Fat Crock Pot Slow Cooker Stove Top Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Meat Pasta Rice And Grains Equipment 4 Hours Or Less