Barley, beef and vegetable soup

    11 hours 40 min

    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.

    1031 people made this

    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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    Reviews in English (921)


    My first attempt at making this soup and it was DELICIOUS! Is definitely a keeper.  -  03 Feb 2015


    It comes out just as tasty if you put most of the ingredients in the pot (cubed meat, bay leaf, carrots, celery, onion, mixed veg's, beef buillon, stewed tomatoes, black pepper and water) and slow cook it for 10 hrs or so, then add the barley and salt during the last 20 minutes of cooking. MUCH simpler this way and saves time from the original recipe.  -  30 Jun 2001  (Review from Allrecipes US | Canada)


    Great recipe! I used stew meat instead of the roast, and used 4 cups canned beef broth (ready- to-serve kind, not condensed kind) instead of the water and bouillon cube. Thanks to a previous reviewer's recommendation, I put all ingredients except barley and salt in crockpot and cooked it on low for 10 hrs., then added the barley and salt during the last 20 minutes. This greatly simplified the recipe! (I had hoped it might be done at 8 hrs., but the veggies were still slightly crunchy, so 10 hrs. is the right length.)  -  30 Sep 2001  (Review from Allrecipes US | Canada)