Beef and Barley Soup

Beef and Barley Soup

Fall is the perfect time for a hearty soup or stew and this one is full of flavor and is very filling.  Whip up a batch of my skillet cornbread  and you are all set for some delicious comfort food.  I used the vegetables that I had handy and I really liked the savory mushrooms along side the steak and barley. You can  just add in your favorites from your pantry and soups are such a great way to use up leftover vegetables.  My little one took one look at this and declared, I’m really not hungry.  I asked him to just try it and he decided it was good after all.  Soup is pretty economical, I fed all five of us with one pound of steak, pretty good I think.  What’s your favorite meal that stretches a dollar?

Beef and Barley Soup


2 tablespoons olive oil

1/2 cup diced onion

1/2 cup diced carrots

1 large garlic clove, minced

1 pound sirloin steak, cut into bite size pieces

1 cup mushrooms, diced

1 cup whole kernel corn

1 teaspoons kosher salt

1/2 teaspoon pepper

1/2 cup barley

2 14.5 oz cans clear beef broth

1 cup water

Cooking Directions:

In a large dutch oven, add olive oil and place over medium-high heat.  Add onions and carrots, stirring often, cook about 2 minutes.  Add garlic and continue to cook until onions start to brown.  Add steak and mushrooms, salt and pepper.  Stir occasionally, cooking until steak just starts to brown. about 7 to 10 minutes.  Stir in barley, corn, beef broth and water.  Bring to a boil and then lower heat to simmer.  Cook, stirring occasionally until barley is tender about 45 minutes.  Serve with skillet cornbread.



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