Beef, barley and vegetable soup

    (82)
    1 hour 5 min

    A super-hearty soup, which is perfect for a cold winter's day. Barley, beef, onions, celery, carrots and cabbage are simmered in a beef stock with red wine. Serve with a crusty bread roll.


    62 people made this

    Ingredients
    Serves: 12 

    • 1 tablespoon vegetable oil
    • 250g onions, chopped
    • 125g celery, chopped
    • 125g carrots, chopped
    • 2 cloves garlic, finely chopped
    • 2.5 litres beef stock
    • 150g pearl barley
    • 1 bay leaf
    • 3 sprigs fresh thyme, chopped
    • 125ml red wine
    • 310g cubed potatoes
    • 385g cooked beef, diced
    • 1 teaspoon concentrated beef stock
    • 135g cabbage, chopped
    • salt and pepper to taste

    Method
    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. In a large pot over medium heat, combine the oil, onions, celery, carrots and garlic. Saute for 5 minutes or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
    2. Add the concentrated beef stock, simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes or until all vegetables are tender. Salt and pepper to taste.

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    Reviews & ratings
    Average global rating:
    (82)

    Reviews in English (61)

    by
    29

    Great recipe, excellent flavour. In my opinion it doesn't need the browning sauce. And there was no measurement for a seasoning sauce - didn't know what it was, so didn't use that either. I did substitute some of the broth with left over roast beef gravy for better flavour. Plus I just didn't want to waste anything. From that point I just put everything in the crockpot except for potatoes - it's quite hearty enough without them - and cooked on low for about 8 hours. Makes a ton of soup which suits me well as I try to have as many meals in the freezer as possible to suit my busy life. Just as a postscript - I think the importance of sautéing vegetables for any soup is sometimes under-rated. It's a step that imparts so much flavour, and really doesn't take that much time.  -  04 Jan 2007  (Review from Allrecipes US | Canada)

    by
    28

    A fantastic soup. I found that 3/4 c of barley made it very thick. I would cut it down next time to 1/2 to 2/3 c. The wine difinitely gives it a nice flavour.  -  07 Jan 2002  (Review from Allrecipes US | Canada)

    by
    26

    This soup was quite hearty, so I increased the beef stock to 12 cups from 10. Also, the recipe ingredients did not list the Bay Leaf, although the instructions do. Also, the instructions don't tell you when to use the garlic that is listed in the ingredients, so I sauteed it with the celery, onions and carrots. I used Campbell's Beef Broth (Low Sodium a must!) in the boxes, NOT the cans...I didn't want the tinny taste that usually stems from a can. Was a good soup, but I imagine that it will be much more flavourful the next day.  -  21 Oct 2003  (Review from Allrecipes US | Canada)

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