Rating: 4.63 stars
128 Ratings
  • 5 star values: 92
  • 4 star values: 28
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0

Family favorite. It kind of turns into a type of stew as the barley soaks up much of the beef stock. Best part is that it gets better with age, so make plenty and enjoy throughout the week! It's always better the second day, so you might want to cook it one day, refrigerate it overnight, and then cook it again the next day.

Recipe Summary test

prep:
15 mins
cook:
3 hrs 10 mins
total:
3 hrs 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.

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  • Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot.

  • Pour beef stock into the pot.

  • Stir pearl barley into the stock.

  • Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.

  • Stir mushrooms through the soup; cook 1 hour more.

Nutrition Facts

554 calories; protein 37.8g; carbohydrates 43.9g; fat 25.3g; cholesterol 83.5mg; sodium 219.7mg. Full Nutrition
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Reviews (131)

Most helpful positive review

Rating: 5 stars
10/28/2012
This was awesome just the way it is. I used a quick cooking barley, so I didn't add that till the last hour when I added the mushrooms. Going to try it with some red wine in it next time. It is important to use beef STOCK and not broth. They are not the same... Read More
(46)

Most helpful critical review

Rating: 3 stars
06/01/2017
I browned garlic with the beef and peppered the beef and veggies when I cooked them. I was disappointed because it was very bland. I'll definitely make this again - but will be adding some more seasonings. Thyme and bay leaf maybe. Read More
(3)
128 Ratings
  • 5 star values: 92
  • 4 star values: 28
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
10/28/2012
This was awesome just the way it is. I used a quick cooking barley, so I didn't add that till the last hour when I added the mushrooms. Going to try it with some red wine in it next time. It is important to use beef STOCK and not broth. They are not the same... Read More
(46)
Rating: 5 stars
02/07/2014
A BIG WINNER (with a few tweaks...) and crockpot friendly too. To make this recipe a true soup (instead of a stew) I use only 1 lb of beef and 4 oz of barley. I also add two cans of beef consomme and 2 Tbsp Worchester Sauce, both of which give the broth some extra ooomph! Throw everything EXCEPT the barley, into a crockpot for about 6 hrs. Add the barley about 1hr before serving. Easy! A note to new cooks: Taking the time to brown the meat & veg in a skillet is the key to developing flavour base for most every soup or stew. It takes a few more minutes & dirties another dish BUT your taste buds will thank you! Read More
(41)
Rating: 5 stars
03/23/2012
this is the best beef stew I've found (since our old family classic). I left out the mushrooms, only because I forgot to buy some fresh... I did add a little dash of kitchen bouquet, and added more carrots/celery. Two thumbs up! Read More
(32)
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Rating: 4 stars
06/26/2012
I didn't have mushrooms so left them out. But otherwise flavor was great! It didn't take 3 hours to cook...I cooked barley only 1 hour and it was definitely enough time for the whole soup. Read More
(26)
Rating: 5 stars
01/04/2014
used about a pound of beef stew meet, cut up in tiny pieces. 2 cups of barley, 2 onions, lots of carrots, 3-8oz boxes of sliced mushrooms, 2 tsp minced garlic, 8 cups beef broth,2 cans tiny diced tomatoes, 2 TB tomatoe paste, 1 TB worshitshire, 1 tsp balsamic vinegar, 1 tsp dried thyme, 2 tsp salt, bunch of pepper, about a 1/2 cup red wine, 6 cups of spinach. **If you use the 2 cups of barley add another carton of beef broth or cut the barley to 1 cup and only use 2 cartons of broth. barley really soaked up the liquid. Read More
(20)
Rating: 5 stars
09/25/2012
Loved this! Took a tip from a beef stew recipe and added a Tbl each of steak sauce, Worcestershire sauce and ketchup/or barbeque sauce, as well as about 1/2 cup red wine and some garlic powder as it started to simmer. It does cook down and I usually will add another cup or 2 of broth around the time I add the mushrooms Read More
(15)
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Rating: 4 stars
10/02/2012
Ok I made this soup/stew yesterday. I followed the ingredient list almost exactly with the following changes. 1. I used more beef because that was what came in the package. 2. and less onion. It is wonderful! I did find the cooking time to be longer than needed. I cooked mine for 11/2 hrs. at a simmer and all my veggies and barley were cooked I only cooked the mushrooms for 30 mins. before serving. I also had to add more liquid (31/2 cups of water) This is a delicious soup and does get better the next day. I'll definetly make this again. Read More
(12)
Rating: 5 stars
10/28/2012
Loved, loved, loved!!! Awesome recipe! Delicious and filling. I have had many requests for the recipe!! Highly recommend!! Read More
(12)
Rating: 4 stars
01/18/2013
I wish I had access to beef stock because I thought this was just ok while my husband thought it was great. I'm sure the other reviewer is right - the stock probably makes all the difference. I had to use beef broth. I threw this all into my slowcooker after browning since I wanted the beef really tender. Cooked it on high for 2 hours and 2 for low, it probably could have gone 4 hours on high. Threw the barley in for the last hour and the mushrooms/veggies in the last half hour. Read More
(11)
Rating: 3 stars
06/01/2017
I browned garlic with the beef and peppered the beef and veggies when I cooked them. I was disappointed because it was very bland. I'll definitely make this again - but will be adding some more seasonings. Thyme and bay leaf maybe. Read More
(3)