Beef & Barley Soup


  • 2 tbls vegetable oil
  • 2 lbs beef stew meat, cut into bite-size pieces
  • 2 lbs meaty beef bones (such as beef shank bones)
  • 3 celery stalks, chopped
  • 1/4 cup pearl barley
  • 4 cups water
  • 4 cups beef broth
  • 1x 796ml (28oz) can of tomato puree
  • 5 small bay leaves
  • 2 tsp garlic powder
  • 3 lge carrots, finely chopped
  • salt to taste


  • Heat oil in large pot over medium-high heat. Add bones first and sauté until dark brown. Transfer bones to a plate then sauté chopped meat until dark brown before also transferring to a plate.
  • Add celery, carrots and barley to pot and sauté until soft.
  • Add water, beef broth, tomatoes, bay leaves and garlic powder and stir.
  • Return beef and bones to pot and bring to boil.
  • Reduce heat to medium-low, cover with a crack of a wooden spoon and simmer until beef is tender.*

* I actually make my soup in the morning and leave it to simmer all day.

** PHOTO TO FOLLOW… eventually**

0 thoughts on “Beef & Barley Soup

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