Recipe by Wendellian
"Family favorite. It kind of turns into a type of stew as the barley soaks up much of the beef stock. Best part is that it gets better with age, so make plenty and enjoy throughout the week! It's always better the second day, so you might want to cook it one day, refrigerate it overnight, and then cook it again the next day."
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beef stew meat, cut into small pieces
7 1/2 cups
this is the best beef stew I've found (since our old family classic). I left out the mushrooms, only because I forgot to buy some fresh... I did add a little dash of kitchen bouquet, and added more carrots/celery. Two thumbs up!
I made the recipe as given. I will make this again, but using half the amount of barley and season the soup with salt and pepper. I thought it was very bland. All the barley soaked up the juices. It's a very hearty soup which is good.
This was awesome just the way it is. I used a quick cooking barley, so I didn't add that till the last hour when I added the mushrooms. Going to try it with some red wine in it next time. It is important to use beef STOCK and not broth. They are not the same...
I didn't have mushrooms so left them out. But otherwise flavor was great! It didn't take 3 hours to cook...I cooked barley only 1 hour and it was definitely enough time for the whole soup.
Loved this! Took a tip from a beef stew recipe and added a Tbl each of steak sauce, Worcestershire sauce and ketchup/or barbeque sauce, as well as about 1/2 cup red wine and some garlic powder as it started to simmer. It does cook down and I usually will add another cup or 2 of broth around the time I add the mushrooms
used about a pound of beef stew meet, cut up in tiny pieces. 2 cups of barley, 2 onions, lots of carrots, 3-8oz boxes of sliced mushrooms, 2 tsp minced garlic, 8 cups beef broth,2 cans tiny diced tomatoes, 2 TB tomatoe paste, 1 TB worshitshire, 1 tsp balsamic vinegar, 1 tsp dried thyme, 2 tsp salt, bunch of pepper, about a 1/2 cup red wine, 6 cups of spinach. **If you use the 2 cups of barley add another carton of beef broth or cut the barley to 1 cup and only use 2 cartons of broth. barley really soaked up the liquid.
I wish I had access to beef stock because I thought this was just ok while my husband thought it was great. I'm sure the other reviewer is right - the stock probably makes all the difference. I had to use beef broth. I threw this all into my slowcooker after browning since I wanted the beef really tender. Cooked it on high for 2 hours and 2 for low, it probably could have gone 4 hours on high. Threw the barley in for the last hour and the mushrooms/veggies in the last half hour.
Ok, I made this soup/stew yesterday. I followed the ingredient list almost exactly, with the following changes. 1. I used more beef,because that was what came in the package. 2. and less onion. It is wonderful! I did find the cooking time to be longer than needed. I cooked mine for 11/2 hrs. at a simmer and all my veggies and barley were cooked, I only cooked the mushrooms for 30 mins. before serving. I also had to add more liquid (31/2 cups of water) This is a delicious soup,and does get better the next day. I'll definetly make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Beef Mushroom Barley Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 228
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