Beef Barley Soup

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Beef Barley

By: Kecia’s Flavor Breakthrough!

January 27, 2014

What a flavorful way to use up that left over beef roast or of course you could start with some fresh stew beef and brown it up nicely. I am using my left over roast from the other night along with all the pan drippings. Yummy! What a great base for a wonderful hearty soup!

Beef Barley Soup


3 cups left over roast, cubed (Of course you can use fresh beef, as well)

6 cups beef stock or broth

¾ cup pearl barley

2 tbsp olive oil

2 parsnips, diced

3 carrots, diced

2 stalks celery diced

2 onions julienned

3 cloves garlic minced

½ cup Marsala or dry red wine

1 tsp sage

1 tsp savory

2 tsp oregano

1 tsp thyme

2 tsp celery salt

1 tsp onion powder

1 tsp parsley

3 bay leaves

¼ tsp cayenne

Kosher salt and black pepper to taste


In a large stock pot or Dutch oven heat olive oil over medium heat, add the parsnips, carrots, celery and onions.

Cook until slightly softened add garlic and continue to cook an additional one to two minutes until it becomes fragrant, be careful no to burn the garlic.

Next add the wine to deglaze pan, cook an additional minute stirring to remove any bits off the bottom of the pan.

Now add the meat, sage, savory, oregano, thyme, celery salt, onion powder, parsley, bay leaves and cayenne pepper and beef broth. Add your uncooked pearl barley, bring to a boil and cover, reduce heat and simmer for 45 minutes to an hour, stirring occasionally. Check your seasonings and add salt and pepper as needed. Add more broth if needed.

Serve with nice warm bread!

** Notes: I pre-cooked my barley to save time. I like the pearl barley flavor and texture so much better that the instant, but it does take close to an hour to cook. If you used cooked barley you only need to simmer for 30 – 40 minutes adding the barley for the last ten. Also, like I said I used left over roast, you can start with fresh beef but instead of starting with the vegetables to cook you should brown you meat first and then add the olive oil and vegetables and go from there.



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