Beef-Barley Soup

  • Susie1 Posted: 11/03/09
    Worthy of a Special Occasion

    I really enjoyed this recipe. I used a small amount of leftover steak and portabella mushrooms. This made the cooking time less since it didn't need to simmer a long time. I only had 1/2 cup of barley, but it was enough. I used beef bouillon granules and left out the salt. Served it with some nice crusty bread. Both my husband and I went back for seconds!

  • Namaste Posted: 10/29/09
    Worthy of a Special Occasion

    Mine turned into a gelatinous, unflavored mush. It reminded me of gruel. Where did I go wrong, I wonder?

  • mauilover Posted: 10/30/09
    Worthy of a Special Occasion

    Good recipe for a chilly night. I prepared it the night before and followed the recipe as written. The soup was hearty, very tasty and filling. It is a very thick soup, almost a stew. I served with grilled cheese. Will make this soup again but since it takes over 2 hours to prepare, will have to make it the night before.

  • Aschindewolf Posted: 12/03/09
    Worthy of a Special Occasion

    This is a good recipe. It takes some time to make, though, between the chopping and relatively long cooking time. Perfect with some good bread.

  • JennieGarst1010 Posted: 11/05/09
    Worthy of a Special Occasion

    My family loved it! It was super easy to make and it was a complete meal. Also makes for excellent leftovers.

  • CherylR1954 Posted: 11/23/09
    Worthy of a Special Occasion

    I really thought that this was good. I did substitute a package of pretrimmed beef stew meat which might explain why I didn't wind up w/much liquid when I added the vegetables to the pot. Since I apportioned this into 4 containers for my own lunches and dinners, I just opened a can of beef broth to add to reheating. I'd probably add an additional can to the recipe next time.

  • bksoper Posted: 11/07/10
    Worthy of a Special Occasion

    Delicious! I omitted the mushrooms (don't like them) and upped the celery and carrots to 2 cups each to make up for the mushroom omission. I also added about a cup and 1/3 of water when I added the barley as I wanted it to be soupier (it still ended up like a stew, not a soup though). Very, very tasty and worth the time I had to wait :-) I will be making this again and again! Oh and it only made about 4.5 cups for me total (3 servings of a cup and a half each).

  • ReneePech Posted: 11/04/09
    Worthy of a Special Occasion

    This was definitely more soup than stew (hoping for thicker), but it was still very tasty. I loved all the veggies, especially the mushrooms. I would have liked more meat in it, so I'll probably add more next time. The barley was a nice addition, but it was chewier than I expected; maybe I should add it earlier in the cooking process next time. Simple ingredients, good flavors, nice soup for the fall/winter.

  • osheace Posted: 11/05/09
    Worthy of a Special Occasion

    My husband loved this recipe. The second time I made a few changes. The barley was undercooked the first time I made it... so I added the barley after 1 hr 20 min and let it simmer for 40 min. Also, even covered most of the liquid simmered off so I added a bit extra broth. I'd say it is more a stew than a soup.

  • Sagimo Posted: 12/15/09
    Worthy of a Special Occasion

    I thought this was a great recipe. I doubled the meat (almost 3 lbs) and mushrooms and kept everything else the same. I did omit the celery only because I don't like cooked celery. I was going to double the broth, but it didn't fit in my crock pot! I let it cook for 8 hrs and the meat just fell apart! I didn't double the barley--good thing since it swelled up and took over the dish. Next time I will add a bit less, but overall it was very tasty, and not too many ingredients to worry about. Definitely great for a crock pot.

  • PeggyO Posted: 11/04/09
    Worthy of a Special Occasion

    Great flavor and very filling. I followed the recipe as written. Next time I think I'd add another two cups or so of beef broth, because virtually all of the broth was absorbed during cooking.

  • ecugirll Posted: 12/20/09
    Worthy of a Special Occasion

    This isn't a soup - it's a stew! And an excellent one at that! I've already made it twice. I use regular beef broth instead of the low sodium. It has lots of flavor with no spices except the bay leaf. This is now a regular in our house!

  • LoraJonas Posted: 11/02/09
    Worthy of a Special Occasion

    Good solid recipe... I did not use mushrooms and I added a little beef boulion in addition to the beef broth the recipe calls for. I will not add the beef boulion next time b/c it seemed a little too salty for my taste. The stew was really yummy and perfect for the fall.

  • jamie33 Posted: 11/17/09
    Worthy of a Special Occasion

    I thought this was wonderful. I didn't have mushrooms so I substituted a zucchini and half a red bell pepper. Fabulous flavor for such simple ingredients. The meat was so tender. YUM! I'll definitely make this again.

  • LILeslie Posted: 11/09/09
    Worthy of a Special Occasion

    We enjoyed the recipe, and found it to be very tasty and easy to prepare, but I agree with the reviewers who stated this was more stew than soup. I wonder how some other reviewers kept it soupy? I found the barley absorbed practically all the liquid. I, too, will add a couple cups more of the beef stock when looking for a bowl of soup on a winter night! I also think a 1/2 tsp of salt is too much - even with a low sodium base. But, soupy or stewy, it was pretty tasty!

  • cheftel Posted: 11/11/09
    Worthy of a Special Occasion

    This was delicious! I also didn't have the problem others users noted: soup vs. stew. While there wasn't a lot of broth, it was still bowl worthy. This was probably due to the fact that I didn't fully reduce the liquid while the veggies were cooking. Also, I used a little more mushrooms than what the recipe called for, which rendered more liquid. Nice flavor!

  • justyen Posted: 11/25/09
    Worthy of a Special Occasion

    This was a very good soup/stew, even for a cooking challenged person like me. The only caveat is that it takes 2 hours to cook, so next time I am going to prepare it overnight, or better yet purchase a slow cooker and then let it cook all night. Y-U-M-M-Y

  • sherri01 Posted: 03/31/10
    Worthy of a Special Occasion

    Have made this several times. Children and adults enjoy it a lot. Don't change a thing; you will be surprised how flavorful and comforting it is.

  • JessicaLuu Posted: 06/08/10
    Worthy of a Special Occasion

    I made this once, and my family was hooked. My husband and my 2 year old loved it and requested it several times. I made it a lot last winter, and I can't wait for it to turn cold, so I can make it again. The meat is so flavorful, and the barley makes it so filling. This is a great recipe to double, so you can eat off it for a while.

  • DiLaughing Posted: 09/25/10
    Worthy of a Special Occasion

    My family will eat soup, but it just isn't their favorite. I doubled this recipe so I would have leftovers for lunches, but when I went back in the kitchen to transfer the remainder to a container for storage, there was NOTHING left! Maybe I'll try tripling it next time so I can take some of it to work with me!

  • kjane26 Posted: 10/07/11
    Worthy of a Special Occasion

    Very easy but tasty recipe! Thick and hearty!

  • stormydogblue Posted: 11/10/11
    Worthy of a Special Occasion

    this was excellent, with only one addition: I added 2 Tbsp of tomato paste when I added the broth. It gave a wonderful additional layer of flavor. My family gobbled this up, and the kids had never had barley before.

  • CvilleLigers Posted: 12/06/12
    Worthy of a Special Occasion

    Wonderful for the fall and winter. I add more salt to this along with cracked red pepper, dried thyme and dried oregano. Initial cook time is pretty long, but it makes for great leftovers throughout the week!

  • Pearl2745 Posted: 12/06/12
    Worthy of a Special Occasion

    love,love this soup! Second time making. Adjusted to: 12 cups beef broth, 2 cups barley, 2 cups each onion, celery and carrots, 2 bay leaves. Tripled meat Added: 1/2 tsp of Gravy Master and 1/3 tsp pepper flakes Result: VERY GOOD Next batch: Decrease barley to 1 1/2 cup and try tomato paste!

  • jmleichliter Posted: 10/27/13
    Worthy of a Special Occasion

    Absolutely delicious. My family loves this recipe and asks for it frequently. Great for a cold weather lunch or dinner.

advertisement

More From Cooking Light