Beef and Barley Soup 

Prep Time: 10 minutes | Cook Time: 2 hours



  • 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.