Beef Barley Soup - 2teaspoons

Beef Barley Soup

Spoon-tender beef barley soup -- like your grandma used to make.
Servings 6 -8 servings
Author 2teaspoons


  • 1.5-2 lb beef chuck roast cut into chunks or stew beef
  • salt & pepper
  • 4 tablespoons oil divided
  • 1 cup diced celery
  • 1 cup diced onion
  • 2 cups diced carrots ~1 lb
  • 2 cups diced mushrooms 8-10 oz by weight
  • 10 cups beef broth*
  • 2 large potatoes diced or shredded (~1/2 lb)
  • 1 cup barley


  1. Salt and pepper beef on all sides
  2. Heat 2 tablespoons oil on med-high heat in soup pot or dutch oven.
  3. Sear meat on all sides. Remove from pot and set aside.
  4. Add remaining 2 tablespoons oil to pot.
  5. Add celery, onion, carrots, mushrooms and cook until golden brown and soft, stirring occasionally, about 10-15 minutes.
  6. Add meat and broth to pot, bring to boil, and simmer on low covered, until beef is fork tender, about 2 hours.
  7. Shred beef into bite-size pieces. I prefer to remove the beef and shred it on a plate. Return beef to pot.
  8. Add potatoes to pot and continue simmering, covered, until potatoes are tender, about 30 minutes.
  9. Add barley to pot and simmer, covered, until barley is cooked, about 45 minutes.
  10. Enjoy :-)

Recipe Notes

*I used 10 cups water and 4 tablespoons Better then Bullion Beef Base