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Marys Nest Beef and Barley Soup Recipe
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How to Make Beef and Barley Soup (VIDEO)

With the cooler Fall weather upon us, it's the perfect time to make soup.  And this Beef and Barley soup is delicious.  Plus, since we're using a bone-in roast, it doubles as a bone broth rich in collagen! 
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Soups & Stews
Cuisine: Americana
Servings: 8 servings
Calories: 123kcal

Ingredients

  • 1 2 pound 7 Bone-in roast (center cut chuck roast) or other chuck roast with bone-in
  • 2 tablespoons Butter
  • ¼ cup All-purpose flour or Wondra flour
  • 1 teaspoon Salt
  • 1 teaspoon Italian seasoning or other seasoning of choice
  • ¼ teaspoon Black pepper
  • teaspoon Red pepper flakes optional
  • 1 cup Onions, chopped approximately 2 medium-sized
  • 1 cup Carrots, chopped approximately 3-4 depending on size
  • 1 cup Celery, chopped approximately 2 stalks
  • 1 15 ounce can Tomatoes, chopped or substitute 1 1/2 tablespoons tomato paste
  • 1 cup Port or red wine
  • 8 cups Water
  • ½ cup Pearled barley

Instructions

  • Place butter into a heavy bottom soup pot and turn heat to medium.
  • Meanwhile, mix flour, salt, both peppers, and seasoning with flour. Dredge meat in flour mixture.
  • Once the butter has melted and is beginning to foam, add meat. Brown on both sides.
  • Once meat is browned, add onions, carrots, celery and port. Bring to a boil and boil for a few minutes.
  • Add water and tomatoes. Return to boil and then turn to low and cover. Allow to simmer on low for 1 hour.
  • After 1 hour, remove lid and add barley. Stir to incorporate. Return lid and allow to simmer for 1 more hour.
  • After 1 hour, remove meat and shred. Return shredded meat to soup pot. Stir to incorporate. Check for seasoning. Add additional salt and pepper to taste.
  • Soup is ready to serve. Ladle into bowls and serve with homemade rolls or biscuits. Leftovers, well sealed in a covered container and stored in the refrigerator, will last for 3-4 days.

Notes

This is a very forgiving recipe, so do not worry about measuring exactly one cup of each of the vegetables listed.  They are only approximations.
Use a bone-in beef roast. This will give your beef barley soup the most flavor and also add collagen to the broth.
If you can't find barley or need a gluten-free option you can substitute it with brown rice. Just keep in mind the rice will cook in less time.
Feel free to add more veggies or swap out the seasonings for those you enjoy or have on hand!
Find this recipe and video at https://marysnest.com/recipe/how-to-make-easy-beef-and-barley-soup-video/
Copyright © 2018 Mary’s Nest, LLC, All Rights Reserved

Nutrition

Calories: 123kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 350mg | Potassium: 214mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2835IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg