Beef and Barley Soup

You can use Beef Simmering Steak instead of Stewing Cubes in this recipe, if you like. Trim the steak and cut into 1-inch (2.5 cm) cubes.

15 Minutes

RatingDifficultyBeginner

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Yields8 Servings
Prep Time30 minsCook Time2 hrsTotal Time2 hrs 30 mins

 1 tbsp (15 mL) vegetable oil
 1 lb (500 g) Beef Stewing Cubes, trimmed
 6 cup (1.5 L) vegetables, cut in small pieces (i.e. onions, carrots, celery, rutabaga and/or potatoes)
 ¼ cup (50 mL) pot or pearl barley
 1 can (10 oz/284 mL) beef broth
 ¼ tsp (1 mL) dried thyme
 ¼ tsp (1 mL) dillweed
 ¼ tsp (1 mL) pepper
 1 bay leaf

1

Heat oil in Dutch oven over medium-high heat; brown beef cubes. Stir in vegetables, barley, broth, thyme, dillweed, pepper and bay leaf.

2

Add 4 cups (1 L) water; bring to boil. Reduce heat to simmer; cover and cook for about 2 hours or until beef and barley are tender.

3

Discard bay leaf before serving.

Ingredients

 1 tbsp (15 mL) vegetable oil
 1 lb (500 g) Beef Stewing Cubes, trimmed
 6 cup (1.5 L) vegetables, cut in small pieces (i.e. onions, carrots, celery, rutabaga and/or potatoes)
 ¼ cup (50 mL) pot or pearl barley
 1 can (10 oz/284 mL) beef broth
 ¼ tsp (1 mL) dried thyme
 ¼ tsp (1 mL) dillweed
 ¼ tsp (1 mL) pepper
 1 bay leaf

Directions

1

Heat oil in Dutch oven over medium-high heat; brown beef cubes. Stir in vegetables, barley, broth, thyme, dillweed, pepper and bay leaf.

2

Add 4 cups (1 L) water; bring to boil. Reduce heat to simmer; cover and cook for about 2 hours or until beef and barley are tender.

3

Discard bay leaf before serving.

Beef and Barley Soup
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