Print Options:

Beef and Barley Soup

Yields1 ServingPrep Time30 minsCook Time2 hrsTotal Time2 hrs 30 mins

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.

 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.

Nutrition Facts

0 servings

Serving size

8 Servings

Amount per serving
Calories173
% Daily Value *
Total Fat 6g8%
Total Carbohydrate 15g6%
Protein 15g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.