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Beef Barley Soup

Beef Barley Soup is a hearty and comforting dish, perfect for cooler weather. It's filled with tender beef, nutritious barley, and vegetables in a savory broth.

Beef Barley Soup originated in Scotland and is thought to be a derivative of Scotch Broth, a hearty soup that typically includes barley, stewed beef or mutton, and root vegetables.

This soup is a go-to every year for me after Christmas as a way to utilize leftover prime rib from Christmas dinner, (if any), Hahaha! However, I will also include instructions for preparing the soup from boneless chuck stew meat as well.

Cooking Method
Cuisine ,
Courses ,
Difficulty Beginner
Time
Prep Time: 20 mins Cook Time: 8 hrs Total Time: 8 hrs 20 mins
Servings 8
Calories 216
Best Season Fall, Winter
Description

Beef Barley Soup is a hearty and comforting dish, perfect for cooler weather. It's filled with tender beef, nutritious barley, and vegetables in a savory broth.

Ingredients
  • 3 pounds of boneless beef chuck stew meat (cut into 1" cubes)
  • - or -
  • 3 pounds of leftover prime rib (trimmed of fat, cut into 1" cubes)
  • Salt and pepper (to taste)
  • 2 Tablespoons of olive oil
  • 1 each of large yellow onion (chopped)
  • 3 each of medium carrots (peeled, cut into 1/4" rounds)
  • 3 each of ribs of celery (cut into 1/4" slices)
  • 4 cloves of garlic (minced)
  • 1 teaspoon dried thyme
  • 4 Tablespoons of tomato paste
  • 1/2 cup of red wine, (not too sweet) (recommended: Merlot)
  • 1 28-oz. can of diced tomatoes
  • 8 cups of beef broth (low-sodium)
  • 1 cup of pearl barley
  • 2 each of beef marrow bones
  • 1 Tablespoon of hot sauce (recommended: Frank's Red Hot)
Instructions

  1. If using leftover Prime Rib, trim the leftover ribeye cuts of as much fat as possible, cube the meat into 1" cubes, and set aside.

  2. If using boneless chuck stew meat, pat the beef dry with paper towels. Season to taste with salt and pepper.

  3. Heat the olive oil in a large skillet over medium-high heat. Brown half of the chuck stew meat, about 6-8 minutes. Transfer to slow cooker and repeat with the other half of the meat.

    (If using leftover prime rib, skip this step and place the cubed prime rib directly in the slow cooker).

  4. In the same skillet, add the remaining oil, onions, carrots, and celery. Cook until vegetables are softened, about 5 minutes. Add the garlic, thyme, and tomato paste and stir to combine. Cook until fragrant, about another 2 minutes. Stir in the wine, and using a wooden spoon stir to deglaze the skillet, scraping up any browned bits. Transfer to slow cooker.

  5. Add the beef broth, tomatoes, barley, hot sauce, and marrow bones to the slow cooker. Cover and cook on low for 7-9 hours, (or on high for 4-5 hours). Skim any fat from the surface and discard the bones. Season with salt and pepper and serve hot.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 216kcal
% Daily Value *
Total Fat 4g7%
Saturated Fat 1.4g7%
Trans Fat 0.01g
Cholesterol 17mg6%
Sodium 1236mg52%
Potassium 503mg15%
Total Carbohydrate 33g11%
Dietary Fiber 3.7g15%
Sugars 5.1g
Protein 12g24%
Calcium 46 mg
Iron 1.9 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Oxtail or beef shin bones may be substituted for beef marrow bones.

Keywords: delicious, homemade, hearty
Read it online: https://sharpenedrecipes.com/recipe/beef-barley-soup/
Samantha Doe
Food and Lifestyle Blogger

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.