Beef & Barley Soup

This classic Beef & Barley Soup is a hearty treat during the fall and winter.

Beef & Barley Soup
Makes 10 to 12 servings
  • 4 tablespoons olive oil, divided
  • 1 (4-pound) chuck roast, trimmed and cut into 1-inch pieces
  • 2 large yellow onions, chopped
  • 2 (8-ounce) packages sliced baby portobello mushrooms
  • 1 tablespoon minced garlic
  • 3 cups diced carrot
  • 2½ cups diced celery
  • 2 quarts beef broth
  • 2 (10.5-ounce) cans beef consommé
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons garlic powder
  • 2¼ teaspoons salt
  • 1 teaspoon ground black pepper
  • 1½ cups pearl barley
  • 2 tablespoons chopped fresh thyme
  1. In a large Dutch oven or stock-pot, heat 2 tablespoons olive oil over medium-high heat. Add roast; cook for 15 to 20 minutes, stirring frequently, until browned and liquid evaporates. Remove meat and set aside.
  2. In Dutch oven, heat remaining 2 tablespoons olive oil over medium heat. Add onions, mushrooms, and garlic; cook for 15 to 20 minutes, stirring occasionally, until lightly browned and liquid evaporates.
  3. Add reserved meat, carrot, celery, beef broth, consommé, tomatoes, Worcestershire sauce, garlic powder, salt, and pepper. Bring to a boil, reduce heat to medium-low, and simmer, covered, for 2 hours.
  4. Add barley, and cook, covered, for 35 minutes. Add thyme during last 5 minutes of cooking time.

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