Cathy's Beef & Barley Soup

Yield

6 servings

Prep

30 min

Cook

3-4 hrs stovetop / 8 hrs slow cooker

bowl of beef and barley soup

My husband made this for dinner one night and I was so impressed! It's now a seasonal favourite. This soup has a flavourful broth that soaks right into the veggies and barley. The beef is deliciously tender and makes this an extra hearty meal. So comforting on a winter's day! Thank you Cathy!

Ingredients

  • 4 lbs of stewing beef or a boneless beef pot roast
  • 2 cloves of garlic
  • 1 tsp dried thyme
  • ¼ cup vegetable oil
  • small can (156 ml) tomato paste
  • 2 bay leaves
  • 1 cup dry red wine
  • 1 envelope Lipton's onion soup
  • 3 cup water
  • ½ cup pot barley
  • ½ cup mustard (optional)
  • Loosely chopped vegetables

Preparation

  1. Dry meat with paper towel. Heat oil over high heat. Add meat to oil and brown all sides. Remove to platter and set aside
  2. Reduce heat to medium and add tomato paste and bay leaves. Cook, stirring for 2 minutes. Add wine, onion soup mix, water, and mustard and scrape up any browned bits from the bottom of the pan. Mix.
  3. Add meat back to pan and add pot barley. Cover and simmer for 3-4 hours on the stove or 8 hrs in a slow cooker.
  4. During the last half hour add whatever vegetables you want (broccoli, potatoes, carrots, corn, etc.)