Wide Open Eats

Beef and Barley Soup

Beef and Barley Soup

Nothing warms you up more than a steaming bowl of our Beef and Barley Soup. Serve with a side of hearty bread for dinner.
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6 servings


  • 1 Tbsp canola oil
  • 1 onion, diced
  • 1 carrot, peeled and diced
  • 1 celery, diced
  • 1 lb beef round steak, cut into 1/2 inch cubes
  • 6 cups beef broth
  • 2 cups water
  • 1/3 cup pearl barley
  • 1 tsp salt
  • 1/4 tsp pepper


  • In a dutch oven over medium-high heat, add the oil and brown the beef. Remove beef and add in the onion, celery, and carrot, cooking until onion is tender, about 4 minutes.
  • To the dutch oven add the beef broth, water, barley, salt, and pepper. Add in the beef. Bring to a boil. Cover and reduce to a simmer, cooking until beef and vegetables are tender, about 45 minutes. Serve.


This soup makes a great lunch!
Use a wooden spoon to get all of the browned pieces at the bottom of the pot. That's the best stuff!

Perfect Pairing

Serve this Beef and Barley Soup with Kentucky Mulled Cider.
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