beef barley stew/soup

Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

this is a winter staple here, especially when my college kids come home

Ingredients Nutrition


  1. heat oil in large soup pot.
  2. add beef to flour mixture, add to oil, brown on all sides in batches, remove add onion& celery, saute til soft, add mushrooms, carrots, beef.
  3. add 8 cups of liquid, spices, bring to boil and simmer for 45 minutes.
  4. add barley and potatoes simmer for 45 minutes.
  5. add peas cook til heated through.
  6. thicken for stew as mentioned above.
Most Helpful

Great recipe.....soup was full of flavor & very easy to make. I will definately make this again!

Anneliese8 March 11, 2003

We only ever have moose in our freezer. Just browned in the oil without adding to flour mixture and followed thru instructions til step 5. Omitted Step 6 as thick enuf for us.

karen in tbay April 02, 2003

I still have this on the stove, but after sampling I feel comfortable giving it a five star review, and saying that it's a great recipe for a classic beef barley stew. Easy enough for a rookie to pull off with great results. Personally, I modified the directions and ingredients a little bit, beginning with dredging the beef in flour before browning. I also added a large (28 oz) can of chopped tomatoes, and a little red wine, which substituted for part of the liquids. Instead of using beef stock, I simply added water and 2 bouillon cubes (because I am lazy, and hate doing dishes). I did not bother to thicken the stock, the flour on the beef cubes seems to have provided enough body to the broth to satisfy my desires. The seasoning for this is perfect as is, but I added a splash of Worchestershire and a pinch of smoked sea salt. Will be serving this delicious dish with fresh baking soda biscuits. Thanks, Chia!

Stylin'Dog September 22, 2010