Beef and Barley Soup

22 Reviews
ADD YOUR REVIEW
Becky Luigart-Stayner
Yield
8 servings (serving size: 1 1/2 cups)
January 2005
RECIPE BY Cooking Light

Lamb may be used in place of beef stew meat, if desired. Use one pound of boneless lamb leg, cut into one-inch pieces.

Ingredients

  • Cooking spray
  • 2 pounds beef stew meat, trimmed and cut into 1-inch pieces
  • 2 teaspoons canola oil
  • 2 cups chopped leek (about 4 medium)
  • 2 cups chopped carrot
  • 4 garlic cloves, minced
  • 6 cups water
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 4 bay leaves
  • 2 (14-ounce) cans less-sodium beef broth
  • 1 cup uncooked pearl barley

Nutritional Information

  • Calories 308
  • Caloriesfromfat 30%
  • Fat 10.1g
  • Satfat 3.3g
  • Monofat 4.4g
  • Polyfat 0.9g
  • Protein 26.9g
  • Carbohydrate 26.7g
  • Fiber 5.4g
  • Cholesterol 71mg
  • Iron 4.1mg
  • Sodium 548mg
  • Calcium 48mg

How to Make It

Step 1

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add half of beef; cook 5 minutes, browning on all sides. Remove from pan. Repeat procedure with remaining beef.

Step 2

Heat oil in pan over medium-high heat. Add leek, carrot, and garlic; sauté 4 minutes or until lightly browned. Return beef to pan. Add water and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 1 hour. Add barley; cook 30 minutes or until beef and barley are tender. Discard bay leaves.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

lperejma's Review

Bert22
February 04, 2015
N/A

Flind1124's Review

MAK007
January 24, 2015
I have reversed the amount of water and beef stock. Lots more flavor, we love it! It's a go-to winter recipe.

Seriously35's Review

jemolzen
July 24, 2011
Why is this listed in gluten-free? My husband was just diagnosed with celiac disease and I was counting on this website, which I use daily, to help find recipes. If you are going to take the step of listing a "gluten-free" category, please make sure your information is accurate. I am so disappointed in myrecipes.com - this makes me feel that the information provided throughout is not as reliable as I thought.

mumsiebarb's Review

JeffTracy86
February 08, 2011
This is a delicious, easy & substantial soup which is perfect for this cold February day. The only change I made was to add chopped celery along with the leeks and carrots; it's really yummy!

nicoleevon's Review

NoGreatChef
November 14, 2010
I'm not a big meat eater, but my husband is a meat & potatoes Irish guy, so this soup is a nice compromise for us. I use one pound of beef & substitute a pound of baby bella mushrooms for the second pound. I just chunk them up big & toss them in with the rest of the veggies. I follow the rest of the recipe as written. It's a great fall/winter dinner with a glass of red wine & some good crusty bread.

JIMMIC's Review

Seriously35
April 23, 2010
I made this soup for my wife because she was always talking about beef and barley soup. I was unsure of this though due to a bad experience with the same soup when I was younger. I am very happy that I tried this again, I absolutely loved this soup and so did my wife. Great recipe CL!

JeffTracy86's Review

jtblepps
April 04, 2010
Really yummy soup! Made it with the rosemary focaccia, perfect combo.

CalifCook's Review

JIMMIC
February 20, 2010
This recipe has the potential to be a very good recipe but is lacking the flavor to make me want to make it again.

lundsettlady's Review

nicoleevon
January 29, 2010
Haven't made this, but it was in the special "gluten free diet" section and barley IS NOT EVER gluten free. So if you're looking for a good recipe for yourself or a friend on a gf diet, don't make this!

Bert22's Review

RumGirl
January 12, 2010
Very good. Very filling, very flavorful. A great full meal for very low calories/fat. I added frozen green beans and peas too.