Make Ahead
Old-Fashioned Beef and Barley Soup
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34 Reviews
Dionisia B.
March 8, 2021
I really enjoyed this. Very hearty. I seasoned my meat with adobo so did not have an issue with blandness. Also browned the beef before adding the veggies.
AlexRose
January 12, 2021
Excellent recipe!! I made it as described (minus the marrow bone since the meat counter was out) for dinner tonight and it turned out delicious - so hearty and tasty! My batch was a little more liquid-y than the photo, but still made for a fantastic soup. If you want it to be thick like the photo, maybe just use a little less broth (maybe just 6-7 cups)? Strongly recommended and I will be making it again!
Goo
October 31, 2020
Love, love, love this soup! I make it all winter long and great for a large crowd (around the fire pit!). I was concerned when removing gluten from my diet that I would have to forego this winter favorite but I now substitute Oat Grouts for the pearl barley...and you would never know the difference! #glutenfree
Goo
October 31, 2020
Love, love, love this soup! I make it all winter long and great for a large crowd (around the fire pit!). I was concerned when removing gluten from my diet that I would have to forego this winter favorite but I now substitute Oat Grouts for the pearl barley...and you would never know the difference! #glutenfree
Rita C.
December 29, 2019
I made this using the leftover prime ribs and meat from Christmas. I made it according to the recipe and it was simply delicious! Might add some mushrooms the next time. So good!
James N.
November 12, 2019
Followed recipe exact except I added 2.5 lbs of meat.
Over all it was very bland.
2 gulps of olive oil ... be carful. Or else you’ll end up with it too oily. I would just cover bottom of pan very thinly. Not 2 glugs or whatever measurement that was.
I ended up adding a few (5-6) dashes of Frank’s red hot sauce, paprika, cayenne pepper, a generous amount of salt and pepper, as well as some fresh parsley.
Over all it was very bland.
2 gulps of olive oil ... be carful. Or else you’ll end up with it too oily. I would just cover bottom of pan very thinly. Not 2 glugs or whatever measurement that was.
I ended up adding a few (5-6) dashes of Frank’s red hot sauce, paprika, cayenne pepper, a generous amount of salt and pepper, as well as some fresh parsley.
Emily
January 2, 2018
I followed this rather loosely, using up the leftover rib from Christmas. Didn't have a bone, and subbed chicken stock after reading somewhere it tends to have a purer flavor. So simple and tasty, definitely a keeper.
Martin
June 29, 2017
I liked it. What I changed:
1. I don't like barley so I substituted it for potatoes
2. Added mushrooms, but probably won't again as they apparently only absorbed the taste of celery
3. No marrow bone as it's hard for me to find
4. Ditched the diced tomatoes as I wanted the meat to take center stage
5. No stock cause I am relatively new to stock and generally don't have it on hand
6. Dried thyme was substituted for dried basil as I had that on hand.
7. Had a lid on as I wanted a more soupy consistency. This was a mistake as it ended up being a lot of water. I will not use it at all next time.
Despite all these changes, this tasted really hearty. I will make it again, no doubt. Thank you!
1. I don't like barley so I substituted it for potatoes
2. Added mushrooms, but probably won't again as they apparently only absorbed the taste of celery
3. No marrow bone as it's hard for me to find
4. Ditched the diced tomatoes as I wanted the meat to take center stage
5. No stock cause I am relatively new to stock and generally don't have it on hand
6. Dried thyme was substituted for dried basil as I had that on hand.
7. Had a lid on as I wanted a more soupy consistency. This was a mistake as it ended up being a lot of water. I will not use it at all next time.
Despite all these changes, this tasted really hearty. I will make it again, no doubt. Thank you!
Janice C.
March 19, 2016
At last minute I decided to give it a try...and didn't have the wine so used a little soy sauce....Very tasty and will make this again.
whatshername
February 1, 2016
i made this today/ Outstanding! No marrow bone, but followed the recipe exactly. My husband, who doesn't like soup/stew ate a whole bowl and raved! I did add mushrooms like others had suggested. They were a wonderful addition. Thank you for a great recipe that I will be using in my rotation!
Melanie
January 13, 2016
Made this tonight and it was fantastic! No marrow bones at the market, and I wanted a little kick, so added a can of Rotel diced tomatoes w/green chiles. Yummy!
Emilee
January 5, 2016
I used beer instead of wine and omitted the marrow bone and it was delicious!
Alison
November 9, 2015
this was really great! An easy but delicious recipe. I wanted something to usher in the first cold spell of fall, and had some barley on hand. My goal was the stew-ier version, so I added 8 oz of small cremini mushrooms, quartered, and upped the meat to 2 lbs. The meat wasn't chuck, as far as I can tell--leaner, looked like round cut into stew pieces--and I forgot to ask about a marrow bone when I was at the store. Otherwise, made it verbatim, and I am confident it will make additional appearances this year and forward.
plainhomecook
November 9, 2015
Alison, I'm so glad you like it! I leave mushrooms out of this only because my little one doesn't like them, but I bet they were a great addition.
Transcendancing
May 16, 2015
Great recipe, I made it with the intention of it being a stew and it's turned out beautifully. I also didn't have the wine and it didn't lack for it - I did add splash of red wine vinegar though.
Adrienne W.
February 15, 2015
Making this soup today while the storm rages on the eastern end of long island. Ferry not running, some roads closed.
Transcendancing
August 25, 2014
I made this tonight and it was delicious! I didn't add the extra canned tomatoes, and also cooked it for a little longer so the meat would properly tenderise. It was delicious and the extra time really made it - the soup itself came together beautifully in this thick broth. I didn't actually use the marrow bone because I had home made stock from marrow bones. I would be interested to try this without the tomato paste and emphasise specifically the beef flavour.
Kevin F.
April 10, 2014
Made this last night, per instructions. Family loved it, even the little ones. This is being added to our rotation, especially for the cooler months. Thanks!
cymin
February 21, 2014
Great recipe! Making it again for dinner tonight. I bought a chuck roast and cut it up myself and it was incredibly tender.
dawn
February 17, 2014
I make beef with barley soup all winter long. I prefer it to be brothier, water like as I favor the broth of soups more than the other ingredients. I also add mushrooms but what I think really makes the soup exceptional is I cook it with the bones I save from prime rib that we have at Christmas. Yes you will have to defat it but the roasted bones give it great flavor
DeborahBr
February 15, 2014
Even better than chuck is flanken/short ribs though the soup will require de-fatting since they have more fat than chuck. Mushrooms are also a terrific addition.
Kristin
February 7, 2014
I made this last night for friends and it was a hit! My only addition was an extra marrow bone. The meat was tender and it simmered for several hours.
Kristin N.
February 3, 2014
I have been wanting to try barley and have yet to cook with it, can't wait to try this recipe.
Southern&Scandi
January 31, 2014
Do you add the uncooked beef in at step 4 or should you brown it first?
plainhomecook
January 31, 2014
It would be yummier if you browned it first, but it's quicker and easier if you don't.
plainhomecook
January 31, 2014
Yes, Chip, mushrooms would be really good in this. Also friends, if you want it more "soup-y" rather than "stew-y" you could simmer it covered.
plainhomecook
January 31, 2014
Thanks for the community pick! This site has enriched my life so much. After cooking dozens of recipes from it, I'm so pleased to be able to give one back.
nigheandubh
June 29, 2013
Good tasting soup however I found the chuck steak didn't cook enough in the specified time. I cooked for a further 1/2 hr but still found not tender as in melting in your mouth. Will try cooking the chuck steak in pressure cooker first for a short time, then adding to soup.
plainhomecook
January 31, 2014
Belated thanks for your note - I don't mind chewing the beef, myself, but I did lengthen the cooking time and you're right, it's better!
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