Beef Vegetable and Barley Soup

    3 hours 50 min

    This soup is guaranteed to keep you warm during the cold winter months. It's thick, hearty and full of flavour. Stewing steak is simmered with vegetables and barley in a chicken stock. Enjoy with crusty bread rolls, if desired.

    63 people made this

    Serves: 10 

    • 900g beef stewing steak, diced into 2.5cm pieces
    • salt and pepper to taste
    • 4 tablespoons vegetable oil
    • 160g chopped onion
    • 125g sliced carrots
    • 35g fresh sliced mushrooms
    • 1/2 teaspoon finely chopped garlic
    • 1/4 teaspoon dried thyme
    • 415ml chicken stock
    • 700ml water
    • 450g frozen mixed vegetables
    • 4 small red potatoes, cut into chunks
    • 100g pearl barley

    Prep:25min  ›  Cook:1hr30min  ›  Extra time:1hr55min  ›  Ready in:3hr50min 

    1. Season beef with salt and pepper to taste. Place seasoned beef in a large soup pot. Add 2 tablespoons of oil and saute for 5 minutes on high heat. Remove meat.
    2. Add the chicken stock and 700ml water to pot. Add the frozen mixed vegetables, potatoes and barley. Season with salt and pepper to taste. Stir all together and bring to the boil. Cover pot, reduce heat to low and simmer for 1 to 1 1/2 hours.
    3. Add 2 more tablespoons of oil to pot and add onions, carrots and mushrooms. Saute for 5 minutes, stirring often. Add garlic and thyme to pot and saute for 3 more minutes.

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    Reviews in English (59)


    This soup was so good I couldn't sit still and eat it! I am a picky eater however and I don't care for lots of things so I left out the mushrooms, thyme and mixed vegies, I just added extra carrots and potatoes. I also added a little extra liquid at the end as it got real thick. I served it with crusty bread and a fruit salad-awesome!  -  05 Mar 2003  (Review from Allrecipes US | Canada)


    My family loved this! I did make some slight changes though. I omitted the frozen vegetables and instead added a handful of fresh string beans snapped into small pieces. I also added a tablespoon and a half of chicken boullion (granules)for a little more flavor. This recipie was easy, healthy & hearty. Thanks!  -  02 Mar 2006  (Review from Allrecipes US | Canada)


    Really nice soup. I didn't use mushrooms (hubby hates them) and I honestly didn't miss them. I did find that the beef taste needed a bit of a boost so right at the end of cooking I added a shot of beef base concentrate. That was exactaly what the receipe needed. Next time I think I will start with 3 cups of chix stock and 2 cups of beef stock to approximate what I did this time.  -  19 Oct 2006  (Review from Allrecipes US | Canada)