Even though we are in the thick of summer, we want to ensure you are prepped for the fall and winter months. As you get older, you tend to gravitate to certain recipes at certain times of the year. Ones that give you a comforting feeling depending on your activities and the weather outside. No one wants to eat hot soup during the summer unless you are sick so this recipe is perfect for those freezing temperatures.
Beef and Barley Soup is always a fan favorite. Instead of stocking up on those soup cans at the store, make your own! Trust us, it tastes so much better and it’s nearly as tough as you might think it is. What’s even better is you can put this in a dutch oven or crock pot in the morning before work, simmer on low, and then you have an aromatic and delicious dish ready to go when you get home and don’t feel like cooking.
Made with gravy and red cooking wine makes your broth super rich! We also included Worcestershire sauce and beef broth for a salty and savory broth you can be proud of.
If I don’t have fresh vegetables, can I use canned?
Beef and Barley Soup is made to be simple and delicious so if you already did a fridge clean out then go to the cabinets and grab those cans. This is a great way to use up all the ingredients you have readily available without having to spend money or go to the store in the cold. No one wants to do that!
Am I able to use bone broth?
If you have never used bone broth before, let us give you some health benefits of using this vs just traditional broth. Bone broth is full of collagen which helps with anti-aging. Helps with gut issues and digestion, and joint health. It may benefit your sleeping patterns as well and boost your immune system. So if you want to use that, especially during the seasons where cold runs rapid in the household, use beef bone broth instead. If you want to make your own there are a ton of recipes to follow. Making your own bone broth is a labor of love, but totally worth it! You can even drink it straight from a glass.
2 lbs. Beef stew meat cut into bite sized pieces
1 Onion chopped
2 Tbsp. Olive oil
2 tsp. Minced garlic
½ C. Sliced carrots
6 C. Beef broth
½ Bell pepper chopped
¾ C. Barley
1 Can diced tomatoes
3 tsp. Worcestershire sauce
¼ tsp. Ground thyme
1 Package brown gravy mix
2 Tbsp. Red cooking wine
Salt and pepper to taste
Fresh parsley for garnish if desired.
Heat the olive oil in a deep pot over medium-high heat on the stove.
Add the beef and onions to the skillet, and saute until the meat is cooked, and browned and the onions have begun to soften.
Add the other ingredients to the pot, and bring the mixture to a boil.
Lower the heat to a simmer and cover, cooking for 50-60 minutes.
Serve with a side of toast and warm up from the inside out.
Let us know what you think of this Beef and Barley Soup in the comment section below!
- 2 lbs. Beef stew meat cut into bite sized pieces
- 1 Onion chopped
- 2 Tbsp. Olive oil
- 2 tsp. Minced garlic
- ½ C. Sliced carrots
- 6 C. Beef broth
- ½ Bell pepper chopped
- ¾ C. Barley
- 1 Can diced tomatoes
- 3 tsp. Worcestershire sauce
- ¼ tsp. Ground thyme
- 1 Package brown gravy mix
- 2 Tbsp. Red cooking wine
- Salt and pepper to taste
- Fresh parsley for garnish if desired.
- Heat the olive oil in a deep pot over medium high heat on the stove.
- Add the beef and onions to the skillet, and saute until the meat is cooked, browned and the onions have begun to soften.
- Add the other ingredients to the pot, and bring the mixture to a boil.
- Lower the heat to a simmer and cover, cooking for 50-60 minutes.