Beef and Barley Soup

8 Servings

Cost per Serving:



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2 tablespoons vegetable oil
2 onions, chopped
10 ounces white button mushrooms, sliced
2 pounds lean beef stew meat, cut into 1/2-inch pieces
6 cups canned low-sodium beef broth
2 carrots, chopped
1 28-oz. can diced tomatoes with juice
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon garlic powder
2/3 cup pearl barley
Salt and pepper


Prep: 5 Minutes
Cook: 7 Hours

Warm 1 Tbsp. vegetable oil in a large skillet over medium-high heat. Add onions and mushrooms and cook, stirring frequently, until vegetables have softened slightly and mushrooms have released their water, about 7 minutes. Scrape vegetables into slow cooker. Warm remaining 1 Tbsp. vegetable oil in same skillet. Add beef and cook, stirring, about 5 minutes, until meat is browned on all sides (if skillet is too small, cook beef in batches, adding more oil if needed). Scrape beef into slow cooker.

Pour 1 cup of broth into skillet and stir with a wooden spoon to scrape up any browned bits on bottom of pan. Pour broth from skillet, remaining broth, carrots, tomatoes, Worcestershire sauce, thyme, garlic powder, barley and 1 tsp. salt into slow cooker. Stir, cover and cook on low until meat is tender, 6 to 7 hours. Season with salt and pepper and serve hot.

Created date

November 2008

Nutritional Information

Calories 448
Fat 28 g
Satfat 10 g
Protein 26 g
Carbohydrate 24 g
Fiber 4 g
Cholesterol 82 mg
Sodium 899 mg