The Best Beef Barley Soup


  •  2 pounds stew meat (properly marbled red meat chunks)
  •  salt and pepper
  •  2 tablespoons oil
  •  10 cups water
  •  three mounded tablespoons excellent exceptional pork base*
  •  3 stalks celery (about 2 cups), chopped
  •  2 onions, chopped
  •  five cloves garlic, minced
  •  1 big potato, peeled and shredded, about 2 cups
  •  3-four huge carrots, peeled and shredded, approximately 2 cups
  •  1 cup pearl barley*** rinsed


  1. Generously salt and pepper the pork. In a large stockpot, warmth the oil over medium-excessive heat.
  2. When it’s miles very warm, upload about 1/3 of the beef. Brown for about 1-2 mins, then turn to brown the other aspect. Remove to a plate whilst it is browned on all facets.
  3. Repeat with final meat in 2 extra batches. (If you add it abruptly it will steam the meat as opposed to browning it–now not what you need.)
  4. When all the meat is browned, add all the beef returned to the pot with 10 cups of water. Add 3 healthy tablespoons pork stock pay attention.
  5. Add the chopped celery, onions, and garlic. Bring to a boil, then flip the warmth to medium-low. Simmer for about 2 hours with the lid on.
  6. When the meat is soft and you can spoil it apart easily with a timber spoon, upload the shredded potato and carrots. Bring to a boil, then continue to simmer on low for another 30-forty five mins, or until the carrots are smooth.
  7. Add 1 cup of barley. Bring to a boil, then lessen to low. Cook for some other 1/2 hour, or till barley is gentle and the soup tastes…Like home.
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  1. In a massive pan, brown the beef in line with the instructions. Remove the browned meat to a massive crockpot.
  2. Add 2 cups of the water to the pan and convey to a boil. Stir up all of the browned bits. Add this and the ultimate eight cups of water to the crock pot.
  3. Add the beef base, celery, onions, and garlic to the slow cooker and stir.
  4. Cook on low for about 6 hours. Add the potatoes and carrots and prepare dinner for another hour.
  5. Add the barley and simmer for any other hour or so, until it’s far smooth.

Recipe Notes

  • *I recommend Better than Bouillon Beef Base.
  • The simmer times in this soup are pretty rough. I let mine simmer all morning because I become feeling a lazy-soup-day. The pleasant sort of day for October.
  • If your meat isn’t always marbled properly, you may want to feature a piece of worcestershire sauce towards the stop, to reinforce the taste.
  • If your soup has boiled right down to grow to be greater stew-like, absolutely upload greater water and pork base.
  • ** I’ve had some questions on the green garnish I used for these photographs. It’s basil, however it’s just what turned into developing in my garden once I made this. No garnish is essential, however I would advise parsley or chives if you need a clean kick.
  • ***UPDATE December 2016: I simply made this over Christmas for my family in the crock pot the use of QUICK barley. I used the equal amount. I left it in for perhaps 15-half-hour, but check the package commands. You should do that on range pinnacle too!
  • Source: This one is from Nana, Kris’ mother.