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Beef and Barley Soup in a black bowl with gold spoon. A wooden background has barley sprinkled and onion onion.
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Beef and Barley Soup

Total Time2 hours 15 minutes
Course: dinner, lunch
Cuisine: American
Keyword: barley, beef barley, beef soup, soup
Servings: 6

Equipment

  • Dutch oven (see below for all-in-one cooker directions)

Ingredients

  • 2 tbsp extra virgin olive oil
  • 2 lbs beef cubes
  • 3 yellow onions (sliced in rings)
  • 8 oz cremini mushrooms
  • 1 ½ tsp M salt
  • 3 garlic cloves (pressed)
  • ½ tsp rosemary
  • ½ tsp thyme
  • 1 tsp onion powder
  • ½ cup sherry  (use regular sherry not cooking sherry- it is loaded with preservatives)
  • 64 oz Kettle and Fire beef broth
  • 1 bay leaves
  • 1 tbsp Worcestershire sauce
  • 1 cup barley

Instructions

  • On a stove top in a Dutch oven over medium heat add in 2 tbsp extra virgin olive oil, 3 yellow onions sliced, 2 lbs beef cubes, and 8 oz cremini mushrooms.
  • Once the onions caramelize add in 1 ½ tsp M salt, 3 garlic cloves pressed, ½ tsp rosemary, ½ tsp thyme, and 1 tsp onion powder.
  • Deglaze the pan with ½ cup sherry . Scraping any stuck on bits.
  • Add in the 64 oz Kettle and Fire beef broth, 1 bay leaves and 1 tbsp Worcestershire sauce.
  • Bring to a boil and reduce to simmer. Simmer for one hour.
  • After an hour rinse and add in 1 cup barley. Cook another hour until the barley is softened.
  • Remove the bay leaf and serve.

Notes

  • All-in-one cooker directions.  Heat the all-in-one cooker to 350°F. Follow this instructions above.  Once it is boiling, change to slow cook high and cook 4-6 hours.  Add in the 2 cup of barley and let cook another hour. 
To Freeze: Cool to room temperature and pour into a large ball jar or freezer safe container.  Cover with lid and freeze for up to 2 months. 
 
IMPORTANT FOR REHEAT
  • You need an additional 2 cups of beef broth.  The night before place in the refrigerator.  Pour into a sauce pan when you are ready to eat and add in the additional beef broth.