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Barley, Beef and Vegetable Soup

About this recipe: An exceptionally hearty beef and barley soup recipe. A beef joint is cooked in the slow cooker with barley, then simmered with vegetables until done. Serve with fresh bread.


Serves: 10 

  • 1 (1.35kg) beef joint
  • 100g pearl barley
  • 1 bay leaf
  • 2 tablespoons oil
  • 3 carrots, chopped
  • 3 sticks celery, chopped
  • 1 onion, chopped
  • 450g frozen mixed vegetables
  • 1 litre water
  • 4 beef stock cubes
  • 1 tablespoon sugar
  • 1/4 teaspoon ground black pepper
  • 2 (400g) tins chopped tomatoes
  • salt to taste
  • ground black pepper to taste

Prep:20min  ›  Cook:5hr30min  ›  Extra time:5hr50min  ›  Ready in:11hr40min 

  1. In a slow cooker, cook beef roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove roast and chop into bite-size pieces. Discard bay leaf. Set beef, stock and barley aside.
  2. Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion and frozen mixed vegetables until tender. Add water, stock cubes, sugar, pepper, tomatoes and beef/barley mixture. Bring to the boil, reduce heat and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.

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