Beef Barley Soup

My mom used to use leftover roast beef and make the most amazing vegetable beef barley soup in the entire universe.  However, I never seem to have leftovers between my teenager and my friends stopping over, so I thought if I could use stew beef and still get a ton of flavor in there, that this just might be a winning recipe.  

It certainly was!  We slurped this up like we hadn't eaten in days!  I didn't even have to tweak, it just came out perfect!  

Definitely one of those make you toasty all over kinda meals.  We served this with crusty bread (try my super easy rustic bread recipe here) and a small side salad.  It was a perfect meal!  

This soup freezes beautifully and will last for 3-5 days in the fridge so it’s great for meal prep as well!

Beef and Barley Soup


4 slices of bacon, chopped
1 1/2 pounds stewing beef
3 carrots, sliced
2 stalks celery, chopped
1 medium red onion, chopped
3 cloves garlic, minced
3-4 sprigs of fresh thyme
4 cups good beef stock
½ cup dry white wine
1 ½ cups of hot water
1 14.5 oz can of diced tomatoes and juice
1 cup barley
2 bay leaves
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
2 TBSP of butter
2 TBSP of extra virgin olive oil
salt and pepper to taste


Chop/mince all veggies and set aside.  Chop bacon and set aside.

Rinse and pat your beef cubes dry.  Cut each cube into ½ inch pieces.  Season with salt and pepper liberally.

In a heavy bottomed soup pot heat 2 TBSP of extra virgin olive oil over medium high heat and cook bacon until crispy.  Once bacon has become crispy, remove and add 2 TBSP of butter. 

In small batches, begin to brown the beef, removing the browned beef and adding new beef until you have seared all of it.  Set aside.

Reduce heat to medium and throw in carrots, celery, onion, garlic and fresh thyme.  Saute veggies until tender and translucent. 

Add ½ cup of dry white wine and deglaze your pan. 

Add tomatoes, soy sauce, Worcestershire and canned tomatoes.  Cook for 1-2 minutes and then add the beef and bacon.

Add beef stock, water and bay leaves.  Crank heat up to high and bring to a boil. 

Stir in 1 cup of barley, reduce heat to low and simmer, stirring every 15 minutes for about 2-3 hours.

As always, get your asses in the kitchen!

**In the mood for soup?  Try my other soup recipes**

Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”.
To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below. 

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